Cooking Steps

1. 

   Step1:First separate the eggs. Add warm water to the tea powder and mix wel

2. 

   Step2:Sift the mixed Matcha wate

3. 

   Step3:Add corn oil to egg yolk and stir wel

4. 

   Step4:Add tea to the yolk. Stir wel

5. 

   Step5:Sift in the low gluten flour again. Use the hand beater to mix evenly with the zigzag typ

6. 

   Step6:Beat the batter. Sift it. This will make the cake more delicate

7. 

   Step7:Add sugar to the protein in three times. Beat to 80%. Pull it up to form a small hook

8. 

   Step8:One third of the protein is put into the egg yolk paste. Mix evenly by turning. Then pour into the remaining protein. Mix evenly in the same way

9. 

   Step9:Spread the oilcloth in the gold plate. Pour in the batter and shake it twice

10. 

    Step10:Put the gold plate in the preheated oven. Heat up and down 160 ° 35 minute

11. 

    Step11:After the cake is put out of the oven, cover the surface of the cake with oil paper, turn it upside down, tear off the oil cloth, and then cover with a piece of oil paper. It can be rolled. Put the rolling pin under the oil paper, and then roll up the cake roll with the rolling pin. Make the cake roll. Put it in the refrigerator for more than 30 minutes to finalize the shape

12. 

    Step12:Take out the frozen cake and cut it quickly. Then squeeze the chocolate sauce on the surface as the shap