Cooking Steps

1. 

   Step1:First, prepare two tubs without water or oil. Separate the egg white and yol

2. 

   Step2:Add corn oil and milk to the yolk and stir until the mixture of water and oil turns white and emulsifie

3. 

   Step3:After mixing low gluten flour and Matcha powder, sift twice in advance. Pour in emulsified yolk liquid once and draw a cross to mix evenl

4. 

   Step4:This is the mixed yolk batter for standby (it doesn't matter if there are some small particles. It's good to precipitate and mix well

5. 

   Step5:When you start to beat the egg white, preheat the oven at 170 ° up and down. Add 1 salt to the egg white. Then add sugar in three times and beat until it is wet foaming (if the beater has a hook, it is wet foaming)

6. 

   Step6:Take 1 / 3 protein cream and egg yolk paste and mix wel

7. 

   Step7:Then pour it back into the egg white cream basin and mix it evenly. Pour it into the baking tray from 20cm high, shake the baking tray and grind the surface with a scraper

8. 

   Step8:Put it into the middle and lower layers of the preheated oven at 170 ° for about 15 minutes (when it's not ripe, press the surface with your hands and there's no rustle). After taking out the cake embryo, buckle it upside down on the cooling rack paved with oil paper, tear off the oil cloth and cool it for standby

9. 

   Step9:Whipped cream with suga

10. 

    Step10:Slice two sides of cake embryo for easy closing. Spread light cream and honey red bea

11. 

    Step11:Roll it tightly with a rolling pin and refrigerate it for an hour. Take it out and cut it for eating.

12. 

    Step12:Finished produc

13. 

    Step13:I like the green colo