Cooking Steps

1. 

   Step1:Ingredients used.

2. 

   Step2:Add warm and hot water into the container of Monascus powder and Matcha powder and stir evenly.

3. 

   Step3:Pour corn oil and milk into the yolk container. Mix well with the hand beater.

4. 

   Step4:Sift in the low gluten flour.

5. 

   Step5:Mix well and divide into two equal parts. Mix well with black koji paste and Matcha paste.

6. 

   Step6:Add the spinning sugar into the protein three times and beat to 7-8 points.

7. 

   Step7:The beaten egg white is divided into two parts and mixed with black koji and Matcha egg yolk respectively, and then mixed evenly and put into the flower mounting bag.

8. 

   Step8:Packed in a baking tray.

9. 

   Step9:Put it in the middle and lower layers of the preheated oven. Heat up 170 degrees, heat down 140 degrees. Bake for 20 minutes.

10. 

    Step10:Take it out after baking.

11. 

    Step11:Turn over and uncover the oilpaper.

12. 

    Step12:Pour the cream into the container. Add in the spinning sugar and beat.

13. 

    Step13:Spread the cake with cream and strawberries. Roll it up with oilpaper to shape it.

14. 

    Step14:Cut with a serrated knife 2 to 3 hours after setting.