Cooking Steps

1. 

   Step1:Prepare all ingredients (eggs are refrigerated eggs). Prepare a shallow baking pan for the square cake roll. Oil and spread baking paper. Preheat the oven 170 ° 180 ° C.

2. 

   Step2:Heat the vegetable oil. Turn off the heat. Sift the low gluten flour and pour it into the hot oil. Stir until smooth.

3. 

   Step3:Sift in the tea powder and stir until smooth.

4. 

   Step4:Four yolks and one whole egg break up.

5. 

   Step5:Add milk. Mix well.

6. 

   Step6:Add salt. Mix well.

7. 

   Step7:Wait until the batter is warm (less than 40 ℃). Pour a small amount of egg liquid into the batter several times. Each time you add it, you must mix it evenly and then add the next time until it is smooth.

8. 

   Step8:Whisk 4 proteins to wet foaming (fisheye). Add sugar.

9. 

   Step9:Continue until the protein pulls out the hook.

10. 

    Step10:Scoop out 1 / 3 of the protein and put it in the Matcha batter.

11. 

    Step11:Mix the Matcha batter evenly.

12. 

    Step12:Pour all the Matcha batter into the egg white.

13. 

    Step13:Turn the egg bowl with your left hand. Turn it gently with your right hand.

14. 

    Step14:Pour the cake paste into the mold. Shake out the big bubbles with two falls. Smooth the surface.

15. 

    Step15:Bake for 20 minutes at 170 ℃.

16. 

    Step16:In addition, prepare a large piece of baking paper. Pour the baked cake slices onto the baking paper. Tear off the original baking paper.

17. 

    Step17:Cover with baking paper and let cool. Cut off one side obliquely.

18. 

    Step18:Cream with sugar.

19. 

    Step19:Add honey red beans.

20. 

    Step20:Mix well.

21. 

    Step21:Spread a layer of red bean cream evenly on the cake slice. Then pile up a small cream hill in the middle.

22. 

    Step22:Pull the baking paper and gently roll up the uncut end. Use the rolling pin to shape and refrigerate for 1 hour.

23. 

    Step23:When the frozen cake roll is taken out, it can be decorated with sugar powder or with cream decoration.