Cooking Steps

1. 

   Step1:Prepare the materials. Mix the low gluten flour after the tea is sifted. Sift once. Heat the milk and butter to the butter, then heat the butter and mix with the sugar in the light cream box. Refrigerat

2. 

   Step2:Add 85g of sugar to four eggs and beat them with warm water until the dropped egg paste is not easy to disappea

3. 

   Step3:Sift in Matcha and low gluten flou

4. 

   Step4:Mix the warm milk and butter well. Pour in along the wall of the basin. Stir well with a scraper

5. 

   Step5:Start the baking tray at the back of the mold. Tilt it around to make the batter smooth. Shake under the table before entering the furnac

6. 

   Step6:Preheat oven. 160 ℃. Heat up and down. Middle layer. 20 minute

7. 

   Step7:Immediately fall down from 30cm after being put out of the furnace. Shake out the internal hot air. Then cool dow

8. 

   Step8:When the cake is not hot, turn it upside down and cut it into six pieces on the oilpaper. Each piece is 4c

9. 

   Step9:Spread half the cream evenly on the cak

10. 

    Step10:Roll up one by on

11. 

    Step11:Cream plastering. Decoratio

12. 

    Step12:If you like, you can pay attention to it