Cooking Steps

1. 

   Step1:Use hot water to turn the Matcha powder. Mix well for standb

2. 

   Step2:Mix salad oil, milk and 20 grams of sugar until sugar melt

3. 

   Step3:Add sifted low powder. Stir until smooth without particle

4. 

   Step4:Add egg yolk. Mix wel

5. 

   Step5:Add the protein to the lemon juice. Add the remaining 50g of fine sugar in three times. Beat until it foams

6. 

   Step6:Whisk 1 / 3 of the egg white into the yolk paste and mix evenly. Do not draw circles to avoid defoaming

7. 

   Step7:Pour the batter back into the remaining protein and mix wel

8. 

   Step8:Take a small part of the batter and mix it in step

9. 

   Step9:Then pour it back into the original batter. Mix it twice. Don't make too many versions. No, there is no pattern on the side of the finished product (I just mix it a few times. The result is that the pattern is not very clear. And I suggest you use a bit of Matcha powder. I can't see the color basically)

10. 

    Step10:Pour the batter into the 28x28cm gold baking tray paved with oil paper. Then shake the baking tray gently to spread it evenly. Remember to spread it with a scraper to affect the lines. Put it into the middle layer of the oven that has been preheated to 170 degrees. Bake it on the fire for about 17 minutes

11. 

    Step11:Remove the oil paper while it's hot after it's out of the oven. Whisk the cream and sugar powder until there's a little grain

12. 

    Step12:When the cake is warm and cool, spread the cream on it. One end of the cake is stacked in a hill shape (as shown in the picture

13. 

    Step13:Then roll it up with a rolling pin. Refrigerate it for more than half an hour for shaping

14. 

    Step14:Cut and serv

15. 

    Step15:Finished product appreciatio