Cooking Steps

1. 

   Step1:1-100g egg yolk 20g sugar, stir until it is thick, white, bulky, dripping in the basin with obvious line

2. 

   Step2:Beat 2-protein with electric beater. Add 70g sugar once after the whole frothing. Keep beating until the protein is fine and sticky. There are lines when it is scratched. Pull it up and down until the texture remains the same. It is not solidified on the beater

3. 

   Step3:Add 3-protein into the egg yolk batter and mix it up with the hand beater. Use a scraper to arrange the egg yolk batter on the edge of the plate into the middle of the plate and continue to fish it out evenly (mix it up irregularly and use it immediately after the egg is finished). There are no bubbles. Super delicat

4. 

   Step4:4-mix low powder and Matcha powder. Sift into the previous step. Turn over with a scraper. Mix evenly until there is no dry powder. Do not over mix. (it is better to sift the powder several times. This is better

5. 

   Step5:5 - then slowly pour the melted butter down along the blender. Stir evenly. Mix the powder for 2 times at least. Mix well and spread the oil paper on the baking tray. Pour in the paste. Quickly scrape it flat. Put it in the preheated oven at 200 ℃ for about 12 minute

6. 

   Step6:6 - put it on the net rack immediately after it's out of the oven and cool it. Tear off the oil paper. Keep it at room temperature. Beat the cream until it's set. Use the inner roll method. After rolling, wrap the baking paper around the cake roll and refrigerate for about 30 minute

7. 

   Step7:7-You can have a meal. The cake is super soft. The fragrance of Matcha... I'm really drun