Cooking Steps

1. 

   Step1:Pour 30g of boiling water into 6G of Matcha powder. Stir until it is fine and particle free

2. 

   Step2:Add 30 grams of sugar to the yolk. Beat evenly with a hand beater.

3. 

   Step3:Add 30 grams of sugar to the yolk. Beat evenly with a hand beater.

4. 

   Step4:Sift in the low gluten flour. Mix the batter and yolk mixture with a hand beater.

5. 

   Step5:Drop lemon juice into the egg white. Use the electric beater to beat it to a low level until there is a thick bubble. Add the first sugar and continue to beat. Add the remaining sugar twice. Beat until the albumen paste is in a small hook state.

6. 

   Step6:Add the albumen paste into the yolk paste for three times and stir until the albumen paste and yolk paste are completely mixed.

7. 

   Step7:Take out 150 grams of cake batter and put it in another basin. Add the tea batter. Mix well.

8. 

   Step8:Pour the Matcha cake paste into the decoration bag.

9. 

   Step9:Pour the original cake paste into the baking tray. Scrape it with a scraper, then squeeze the Matcha cake paste on it, and then smooth it gently with a scraper.

10. 

    Step10:Use chopsticks or index fingers to poke the cake paste. Poke it to the end. Draw S-shape from the starting position. Do not break it in the middle. Then draw it at a 90 degree angle. Perpendicular to the texture just now. Finally, use a scraper to gently smooth the surface.

11. 

    Step11:Then put it into the preheated oven. The upper and lower tubes are 160 degrees. Bake for 25 minutes.

12. 

    Step12:Take it out immediately after baking. Put it on the baking net to cool.

13. 

    Step13:Cool it a little until the skin doesn't stick, then turn it upside down and tear off the oilcloth. Then turn it over again. Look at the texture. Pay attention to the direction of the roll. Roll it up parallel to the last S-shaped texture drawn. Don't roll it wrong. After rolling up, put it in the refrigerator for cold storage and shaping.