Cooking Steps

1. 

   Step1:Gilding is made into cold water for use. Mix all other materials of Matcha milk jelly and put them into a non stick pot. Heat with a small fire and mix with a hand eggbeater. Stir until the Matcha powder dissolves completely. There is no particle. ～ leave the fire ～ (pay attention when mixing. Don't boil. Leave the fire when there are small bubbles around). Melt the softened gilding in hot water without caking. Pour it into the milk jelly. Stir evenly and put it into a suitable container . put it in the refrigerator ～ (to make it rapid prototyping, throw it directly into the freezer ～

2. 

   Step2:Start making a cake roll. Divide the yolk and protein of four eggs into two clean basins without water or oil ~ add sugar into the yolk. Stir evenly. Pour in the oil. Stir to make the yolk emulsified ~ (emulsified well. The yolk will become very shiny and sticky

3. 

   Step3:Add milk. Stir well to make the milk and oil free of separation, as shown in the figure above

4. 

   Step4:Sift in the Matcha powder. Stir it as hard as you can until there is no particle. It should be washed away with hot water and then poured into the egg liquid. If I am lazy, I will put it directly into the egg liquid. Stir ~ sift in the low powder again. Stir until there is no particle, then stop ~ don't be afraid of the gluten ~ the water content. If you are not afraid of it, ~ put the yolk paste aside for use ~ start preheating the oven ~ adjust the temperature to 180 degrees

5. 

   Step5:Put lemon juice low into the protein. Start beating at low speed. Add 1 / 3 sugar to the coarse foamin

6. 

   Step6:Shift 3, continue to beat until there is no blister, and then add 1 / 3 sugar

7. 

   Step7:When you hit the delicate state, pour all the remaining sugar in to continue to bea

8. 

   Step8:Turn the protein to the small hook as shown in the figure. It's OK

9. 

   Step9:Take one third of the beaten protein paste and add it into the yolk paste. Mix it evenly. Note that it's not allowed to mix it in circles. The protein will defoamer - the technique should be gentle

10. 

    Step10:Add another third of protein and mix wel

11. 

    Step11:Pour all the egg yolk paste into the remaining protein and mix well. Make sure the action is gentle and do not use too much force

12. 

    Step12:Pour it into the 28x28 gold plate. Shake out the big bubbles. Put it into the middle layer of the oven. Bake for 18 minutes ~ pay attention to observe the state of the cake. Everyone's oven temper is different

13. 

    Step13:After baking, turn it upside down and cool it, then demould it for us

14. 

    Step14:Make the cream part of Matcha. Pour the cream, sugar and Matcha powder into a clean basin. Beat it in ice water at medium spee