Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Add salt to the yolk. Beat. Add vegetable oil. Stir well. Then add milk. Stir well. The container for egg white should be free of oil and water. The best choice of vegetable oil is corn oil. Peanut oil has a relatively strong taste. It's afraid to affect the taste of the cake itself. In fact, I use peanut oil. Anyway, I'm not sensitive to taste. It doesn't matter if I don't have high requirements. Hahahaha ～

2. 

   Step2:After mixing the low gluten flour and Matcha powder, sift them into the yolk. Use a scraper to mix evenly. Make the powder and yolk mix evenly. Make it a delicate yolk batter. (when mixing Matcha powder and low gluten flour into the egg yolk paste, it is easy to produce granules if it is not well mixed. If you are afraid of producing Matcha powder granules, you can use another method - first use a small amount of milk (in the formula) to melt Matcha powder. Sift the low gluten flour into the yolk and mix into the yolk paste. Then add the melted Matcha powder. Mix well.)

3. 

   Step3:Add sugar into the egg white in three times. Whisk it to the egg beater. The egg white can pull out a long sharp angle (a state between dry foaming and wet foaming. The sharp angle is upright but the top is slightly bent. This cake roll. It tastes best when it's sent to this degree. It's said that if you send it to dry foaming, the finished product will crack when rolled.)

4. 

   Step4:Put 1 / 3 of the egg white into the yolk paste. Use a scraper to turn it up from the bottom and mix it evenly (do not circle it). After mixing, put 1 / 3 of the egg white in. Continue mixing. Pour all the mixed cake batter back into the egg white bowl. Continue to mix well. (after mixing, it becomes Qifeng cake batter. Bake the batter immediately. Don't put it too long.)

5. 

   Step5:Let's preheat the oven. It's 170 degrees up and down. Spread the oil paper in the baking tray. Pour the batter into the baking tray. Smooth. (cut small holes at four corners of the oil paper, so that the oil paper can be put into the baking tray smoothly.)

6. 

   Step6:Heat up and down 170 degrees. Middle layer (upper middle layer). Bake for about 15 minutes.

7. 

   Step7:(insert the toothpick into the cake. If there is no residue on the toothpick, it means that it is baked.) The baked cake. Take it out of the baking tray immediately. Tear off the oil paper around it to release the heat. When the cake has cooled, tear off the oilpaper at the bottom. Spread a new oilpaper on the table. Cake slices that will be coole

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