Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Add 20g sugar to the yolk and beat until it is thick. The color is slightly whit

2. 

   Step2:Beat the egg white with an electric beater. Add 40g of sugar three times in the beating process until the egg white is sent to the state of taking up the beater. The sharp angle can be formed.

3. 

   Step3:Take a small piece of the beaten egg white and put it into the batter. Mix well with a rubber knife. Then pour it into the remaining egg white. Use a rubber scraper to quickly mix the yolk paste and egg white.

4. 

   Step4:Sift the low gluten flour and Matcha powder into the batter. Turn it over with a rubber scraper until you can't see the agglomerated dry powder. (because I don't like the smell of Matcha. The Matcha powder is put a little less. The color will be very dark when it is baked. If you like it, put 8g of it normally.

5. 

   Step5:Put the butter in a bowl. Melt it in hot water. Take a small piece of batter and put it into the melted butter. Mix well with a rubber scraper. Then pour the mixture into most of the remaining batter. Quickly turn it over and mix well

6. 

   Step6:Pour the batter into the baking tray covered with baking paper. Smooth the surface. Shake the baking tray slightly. Let the excess air out of the batter

7. 

   Step7:Put it in the preheated oven and bake at 180 degrees for 15 minutes. After baking, take out the cake and baking paper from the baking tray. After 2 minutes, pour the cake onto the cutting board. Carefully tear off the baking pape

8. 

   Step8:Add 30g of fine sugar into the fresh cream. Beat until it is thick and smooth. It will not fall off the eggbeater after lifting.

9. 

   Step9:Spread the cream evenly on the cake. No need to spread it around or less. Then put the strawberries evenly on the cake roll. Roll up the cake

10. 

    Step10:Wrap the cake roll with baking paper. Refrigerate it for 30 minutes to make it set. After 30 minutes, the baking paper can be removed. Cut into pieces