Cooking Steps

1. 

   Step1:Separate egg yolk protein in a bowl without water or oi

2. 

   Step2:Breaking up the yolk is not to beat it up a little at a time. Add salad oil at least 3 times. Be sure to mix it slowly and carefully. Don't separate the egg oil and then add milk, cream, Matcha powder, corn starch and high gluten flour in turn

3. 

   Step3:Even if it's the step abov

4. 

   Step4:That's the step up

5. 

   Step5:In the production of protein cream, you can add one or two drops of lemon juice or white vinegar (the effect is to make the protein frosting more stable, no matter it can be done). Use electric egg beating machine to beat the bubbles at low speed. Add 1/3 white granulated sugar. Then the protein is delivered at low to medium to low yield (the protein cream is stable at this speed is not stable)

6. 

   Step6:Until the foam is fine, add 1/3 of the white granulated sugar. Stir it to the outlet line with low to medium to medium low speed

7. 

   Step7:When it's in this state, the lines are clear. There's a hook. Add the remaining white sugar and beat it at a medium speed until it's hard to foam. There's a short peak state (the way to test how much protein cream is hit - turn off the egg beater. Stir it in the protein cream for one or two times. Then lift it straight. The wet whisk is a 90 degree hook. The straight hook is dry whisk). What's needed here is wet whisk. Beat it Excessive drying will crack the cake. Preheat the oven 175 degree

8. 

   Step8:Add the albumen cream into the yolk paste in three times and gently stir it up and down to prevent defoamin

9. 

   Step9:Pour batter into a baking tray with baking paper for 175 ° 15 minute

10. 

    Step10:Tear off the baked cake roll and put it upside down for a while and cool it for a while. Until it's not hot, you can make and spread cream at this time

11. 

    Step11:Put whipped cream and 20g white sugar into a bowl without water or oil. Put the bowl into an ice water bath. Beat with an egg beater. This step is best done in an air-conditioned room and the whipped cream is refrigerated in a refrigerator at 4C in advance

12. 

    Step12:Spread the whipped cream on the cake rol

13. 

    Step13:Wrap the cake in baking paper and slowly roll it up and tighten both end

14. 

    Step14:Refrigerate for about half an hou

15. 

    Step15:Take out the slice, it's smell

16. 

    Step16:Another on