Cooking Steps

1. 

   Step1:Cut a piece of oil paper (oil cloth) with the size of 28x28 gold plate. Brush a little oil on the bottom. Put the oil paper in the baking tray. Trowel i

2. 

   Step2:Butter and sugar mix slightl

3. 

   Step3:Add egg white at room temperature in several times. Mix wel

4. 

   Step4:Sift in the mixture of low powder and tea powde

5. 

   Step5:Mix until smooth without dry powde

6. 

   Step6:Use a scraper to smooth the Matcha cake paste in the gold plat

7. 

   Step7:Take a sawtooth scraper. Draw the wavy lines on the Matcha cake paste. Refrigerate it for later use

8. 

   Step8:Make cake embryo oil and milk mixed and emulsified. Knock in egg yol

9. 

   Step9:Sift in low powder. Z shape mix until there is no dry powde

10. 

    Step10:Put a little salt and lemon juice into the egg white. Beat until it is rough and then add sugar in three times. Beat until it is wet and foamy

11. 

    Step11:Mix the egg white and yolk paste up and down twice. Pour into a golden plate of tea paste. Shake left and right evenly and shake gently to remove bubbles

12. 

    Step12:Preheat the oven 150 degrees. Heat up and down the middle layer for 30-35 minute

13. 

    Step13:After a few shakes, turn it upside down to a slight heat. The bread knife cuts off the irregular edg

14. 

    Step14:Cream and sugar until 70 or 80 percent. On the front of the cak

15. 

    Step15:Roll up with rolling pin and refrigerate for more than 2 hour

16. 

    Step16:Cut it.

17. 

    Step17:Beautiful textur

18. 

    Step18:Good roll, good knif

19. 

    Step19:A good afternoon tea time has begun