Cooking Steps

1. 

   Step1:Separate the yolk and egg white of four eggs into a basin without oil and wate

2. 

   Step2:Milk + corn oil mix well

3. 

   Step3:Sift in the low gluten powder and mix well

4. 

   Step4:Mix the batter and yolk well for use

5. 

   Step5:Whisk the egg white and sugar until there is a long hook on the beating head

6. 

   Step6:Scoop a tablespoon of protein into the yolk paste

7. 

   Step7:Stir evenly, then pour into the protein basin, and then stir evenly

8. 

   Step8:Take a basin and divide half the batter

9. 

   Step9:Spread the oilcloth on the baking tray, pour the batter into the large basin, and level it with a scraper

10. 

    Step10:Mix the Matcha powder with hot water and cool it

11. 

    Step11:Pour into the remaining batter. Mix well

12. 

    Step12:Put it in a flower mounting bag

13. 

    Step13:Squeeze on the white batter of the baking pan. Lightly smooth the surface with a spatula

14. 

    Step14:Bake in a preheated oven at 165 ℃ for 20 minutes

15. 

    Step15:Put the cake pieces out of the oven and put them on the air line to cool. Cover with oil paper and stick the hot layer away. Towel surface will appear. If you don't like it, you can omit this step

16. 

    Step16:Cream and sugar until thick

17. 

    Step17:Take a piece of oilpaper and put it on the cake slice. Turn the cake slice over, tear off the oilcloth, cut off the end and spread the whipped cream on it

18. 

    Step18:Roll the oilpaper with a rolling pin and push it upward. Roll it up. Twist it up like sugar on both sides. Refrigerate for half an hour and then cut into pieces.

19. 

    Step19:Finished produc

20. 

    Step20:Finished produc