Cooking Steps

1. 

   Step1:Prepare all ingredients. Mix low powder and Matcha. Separate the eggs in two clean, water free and oil-free container

2. 

   Step2:Add 2 drops of vinegar to the egg white to remove the fishy smell. Pour sugar into the egg white three times. Beat it with an electric beater

3. 

   Step3:Just make a big hook. Turn on the oven and preheat for 5 minutes at 170 degree

4. 

   Step4:Add corn oil and water to the yolk. Mix well with a hand beater

5. 

   Step5:Sift in Matcha low gluten flou

6. 

   Step6:Stir well with egg pump until there is no particle. Don't over stir, so as not to stir

7. 

   Step7:Mix half of the egg white and yolk paste evenl

8. 

   Step8:Mix the rest of the protein and mix well

9. 

   Step9:It's OK to use a scraper or a hand eggbeater. It's just that you can't use a wreath, turn it over, or walk in the z-word

10. 

    Step10:Put the oilcloth in the gold plate. Pour the batter into the mold. Smooth it and shake twice. Shake out the big bubbles

11. 

    Step11:Put it in the middle of the oven and bake for 20 minutes at 170 degree

12. 

    Step12:Bake it, take it out and let it cool. Put it on the oilpaper. Cut off the leftovers

13. 

    Step13:Whipped cream with sugar. Beat until there are obvious lines

14. 

    Step14:Put on the cream. Put more cream on the side of the roll. Leave some space on the side. Roll it up with the help of a rolling pin. Refrigerate it for 1 hour to set the shape

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc

17. 

    Step17:Finished produc