Cooking Steps

1. 

   Step1:Mix and dissolve the oil and Matcha powder until there is no particle. Matcha powder is easier to dissolve after mixing with oil.

2. 

   Step2:Add milk and stir until no oil is lef

3. 

   Step3:Separate the yolk of the egg white. The whisk bowl used for the egg white shall be free of water and oil. Add tea powder, oil and milk mixture to the yolk and stir until it is emulsified.

4. 

   Step4:Sift in the low powder

5. 

   Step5:Whisk the zigzag shape of the whipped egg until there is no flour. Leave the yolk batter to stand for use

6. 

   Step6:Add salt and lemon juice to the egg white. Add sugar into the egg white for three times and beat it at a medium speed until there is a grain and then beat it at a low speed until the beater is lifted and hooked. Stop beating immediately. Do not beat the egg white, or the cake roll will crack.

7. 

   Step7:A third of the albumen paste is added to the yolk paste

8. 

   Step8:Mix evenly. The way from 1:00 to 7:00. Never circle. Otherwise, the bubble will disappear

9. 

   Step9:Then add the rest of the protein paste and mix well. At this time, the oven begins to preheat. The upper tube is 140 degrees and the lower tube is 125 degrees. Please adjust the temperature according to your own ove

10. 

    Step10:Learn to cook 28 * 28 gold plate (wk9076) and lay oil pape

11. 

    Step11:Turn over the batter evenly and pour it into the baking pan from 20cm high. The process of topping at a high place will help to break the bubbles on the surface. The surface will be scraped flat. Then shake off the big bubbles in the batter from a height of 10cm from the operation platform. Put it into the oven that has been preheated in advance and pour the second layer for baking for 25 minutes.

12. 

    Step12:Take out the baking tray and shake out the heat from top to bottom. Then immediately pour it on the drying net. Tear off the oil paper and cool it.

13. 

    Step13:Add 15g white sugar to the light cream. Beat with electric beater until the lines are obvious. Lift the top of beater to make it straight and sharp (change to low speed beating after the lines appear, otherwise it is easy to beat it). If you want to roll the cake with the towel facing out, spread a layer of oil paper on the towel face. Turn over the airing net and make the smooth side face up. Cut off the far side with a knife at a 45 degree angle (the roll is more beautiful). Apply cream. Apply more near the end of the cake roll (because it is in the center of the cake roll. It will look better when rolled out). Leave a part of the end blank (because the cream will squeeze past when rolled

14. 

    Step14:Use the rolling pin to drive the oil paper to roll the cake roll. After rolling, it will be slightly shaped. Roll the cake and refrigerate it for three hours. Cut it with a fine toothed saw. Cut it with a knif

15. 

    Step15:

16. 

    Step16: