Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Oil paper on baking tra

3. 

   Step3:Take a basin of suitable size. Sift in the tea powder first.

4. 

   Step4:Warm the milk in the microwave oven. Pour it into the tea powder in several times. Use the tea sieve to gently stir it until it is granulated.

5. 

   Step5:Pour in the salad oil. Mix well.

6. 

   Step6:Add 4 yolks. When separating the egg white and yolk, pay attention to be clear and tidy. The egg white shall not touch water, oil or any yolk left in the egg white.

7. 

   Step7:Use the beater to stir the yolk to a uniform state.

8. 

   Step8:Then sift in the low gluten flour. Remember to sift all the flour. Otherwise, it is not easy to mix the particles.

9. 

   Step9:When using the eggbeater to mix the flour, don't draw too many circles. Make a few circles less and then mix it with the way of drawing Z words to avoid flour gluten.

10. 

    Step10:Preheat the oven at this time. Preheat the oven to 170 degrees.

11. 

    Step11:Start to beat the egg white. Beat it a little twice for the first time. Add a third of white sugar in this rough state.

12. 

    Step12:Continue to play for a while. Add 1/3 more sugar when the foam is fine.

13. 

    Step13:Keep beating for a while. Add the remaining sugar.

14. 

    Step14:The protein cream is finally hooked like this, i.e. wet foaming. Don't overdo it. It's hard to beat it.

15. 

    Step15:Take a small amount of beaten protein cream and mix it with green tea batter evenly.

16. 

    Step16:Then mix with most of the remaining protein cream. This time, you have to use the turning method. Mix gently. Do not mix in circles or use too much force to make the cream effervescent.

17. 

    Step17:Mix well and pour into the baking tray. Spread well. Knock a few times on the table top. Break the big bubble in it.

18. 

    Step18:Place in the middle of the preheated oven. Bake for 1516 minutes.

19. 

    Step19:After baking, remove the oil paper at the bottom while it's hot. After tearing it off, you still need to cover it gently to prevent the cake from drying. The purpose of the oil paper is to keep moisture.

20. 

    Step20:Take the cream out of the refrigerator at this time. Do not take the cream out early. It is not easy to beat the cream at room temperature. Remove if necessary. Add 22 grams of sugar. To a more stable state.

21. 

    Step21:When the cake is cool, change a longer and clean oilpaper. It's convenient to roll the cake.

22. 

    Step22:On the other hand, the oiled paper is at the bottom. Cake bakin

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