Cooking Steps

1. 

   Step1:Prepare the materials and weigh them. The eggs are 70g each.

2. 

   Step2:Put the Matcha powder in the corn oil and beat it with the hand eggbeater.

3. 

   Step3:Add milk and egg yolk and continue to beat evenly.

4. 

   Step4:Put in the sifted low gluten flour. Mix well. When mixing, use the egg beater to form a zigzag shape and gently stir back and forth. Do not rotate the mixer to avoid the gluten.

5. 

   Step5:The batter is lifted from the batter. The batter drips easily and smoothly from the batter without dry powder. The yolk batter is mixed successfully. Put it aside for use.

6. 

   Step6:Drop a few drops of lemon juice into the egg white.

7. 

   Step7:Sugar powder is added into the egg white three times. Use the electric beater to whisk the egg white at high speed until the egg white has fine lines. Use the electric beater to whisk the egg white at low speed for a while. When you feel some slight resistance, stop whisking to avoid defoaming. Pick up the beater and have a look. It's OK to have a slight hook. Don't continue to whisk the egg white again, so as to avoid cracking during baking.

8. 

   Step8:Use a silica gel scraper to take a third of the protein and put it into the egg yolk paste and mix it evenly. Do not turn it around to avoid defoaming. Mix it from the bottom like a stir fry. Do not mix it too heavily. The technique should be light.

9. 

   Step9:Pour all the mixed yolk batter back into the remaining protein. Stir it evenly as before. The action should be light.

10. 

    Step10:Prepare a baking tray. Put oil paper on it. It's easy to demould. Pour the egg paste into the baking tray. Scrape it with a silica gel scraper.

11. 

    Step11:Put the baking tray into the preheated oven. Bake it for 30 minutes at 150 ℃ in the middle layer. The temperature of each oven is different. The specific temperature depends on the temper of each oven.

12. 

    Step12:After the cake is baked, wear insulating gloves to quickly take out the cake from the oven. Drop it vertically to shake out the heat. Then immediately pull the oil paper and move it to the baking net. Tear the oil paper while it is hot.

13. 

    Step13:150g light cream and 15g sugar powder.

14. 

    Step14:Spread the cream on the cake. Add some half cut strawberries.

15. 

    Step15:Roll up the cake. Refrigerate it for half an hour.

16. 

    Step16:Cut off the uneven places at both ends. Squeeze a few cream flowers for decoration. The beautiful Matcha cake roll is finished. It's good-looking and delicious.