Cooking Steps

1. 

   Step1:First, separate the egg white and yol

2. 

   Step2:Add water and corn oil after egg yolk is broke

3. 

   Step3:Stir well and weigh in tea powder and low gluten flou

4. 

   Step4:Whisk the batter evenly for standby. At this time, preheat the oven for 170 ℃ and 10 minutes

5. 

   Step5:Add sugar for the first time when you start beating egg whites with an electric egg beater until you reach the big fish's eye ble

6. 

   Step6:It's not easy to drop when the egg beater is lifte

7. 

   Step7:+ 1 / 3 of the protein paste should be mixed with the Matcha paste. Do not draw a circle to stir it and turn it ove

8. 

   Step8:After mixing evenly, add half of the remaining protein paste and continue to mix evenl

9. 

   Step9:Finally, pour the mixed tea paste into the remaining protein past

10. 

    Step10:Mixed cake past

11. 

    Step11:Pour the cake paste into the baking tray. Use a scraper to grind the surface as flat as possible. Don't make the cake paste more and less evenly baked

12. 

    Step12:The middle layer of the oven is 170 degrees up and down for 25 minutes. When baking the cake, you can wash the eggbeater and the egg basin. Prepare to beat for a while but use the cream

13. 

    Step13:Out of the oven. Cool dow

14. 

    Step14:Start whipping cream when you cool the cake. The amount of cream can be adjusted by yourself

15. 

    Step15:Cream with suga

16. 

    Step16:Touch the cake in the air. Roll it up with the help of a rolling pin. Friends who can't roll can watch Baidu videos. I also learned it for a long time before I rolled it

17. 

    Step17:The rolled cake rolls wrapped with oil paper are refrigerated and shape

18. 

    Step18:Cut it. I like the skin color. After five minutes, I bake it on fire for five minutes. I don't need to adjust the skin color. I can't take good photos. It's beautiful in kind. Let's move the relatives who like Matcha.