Cooking Steps

1. 

   Step1:Mix the water, sugar powder and salad oil of ingredient a (30g water, 15g sugar powder and 30g salad oil) in the container. Stir evenly with the hand beater.

2. 

   Step2:B material (35g of low gluten flour, 10g of corn starch, 0.5g of salt and 3 pieces of egg yolk) is sifted and added to the feeding material. After mixing, add the egg yolk and mix well.

3. 

   Step3:Add lemon juice to the protein. Beat with electric beater. Add sugar three times in the process. Beat until hard foaming.

4. 

   Step4:Preheat the oven 200 degrees. Do not stick paper on the pad.

5. 

   Step5:Add the beaten protein into the batter in three times. Half of the batter is put into the flower mounting bag. Squeeze it on the baking tray at intervals. Sift the tea powder into the other half of the batter. Mix well and then pour into the flower mounting bag. Squeeze into the space of the baking tray to fill up.

6. 

   Step6:Put the baking tray on the top of the oven. Heat up and down. Bake for about 12 minutes.

7. 

   Step7:Take out the baking tray after baking. Put the cake slices on the baking net to dry for 4 or 5 minutes and take out the baking tray. Operate after it is warm and not hot. Tear off the baking paper, put the colored side of the cake on the top, apply the custard filling, and then roll it into a roll. Wrap the whole cake roll with non stick paper, and put it in the refrigerator for 15 minutes.

8. 

   Step8:After finalizing, tear off the non stick paper, cut off the redundant part at the bottom of the cake roll with a knife, and then cut into pieces.