Cooking Steps

1. 

   Step1:Put the tea powder of Monascus powder into the bowl. Add 20 grams of boiling water respectively and stir evenly. Cover with the fresh-keeping film.

2. 

   Step2:Milk and corn oil. Mix well.

3. 

   Step3:Add the low gluten flour. Stir in a zigzag shape until there is no dry flour.

4. 

   Step4:Add in the yolk. Stir to a fine, non granulated yolk paste.

5. 

   Step5:In tw

6. 

   Step6:Mix the two yolk batters with Monascus powder and Matcha paste.

7. 

   Step7:The protein quickly dissolves into the eye follicle state of the fish and then adds a third of the white granulated suga

8. 

   Step8:Beat until the volume doubles. Add another third of sugar.

9. 

   Step9:Continue to pull out the hook. Add the remaining third. Continue to stir.

10. 

    Step10:Send to the wet foaming state at high speed. There are small hooks. Do not beat too hard. Otherwise, it is easy to crack when rolling.

11. 

    Step11:Protein in two part

12. 

    Step12:Take one third of the protein and add it into the red koji egg yolk paste. Use a scraper to quickly mix it.

13. 

    Step13:Pour the batter into the rest of the protein. Stir and mix well. Do the same with the tea batter.

14. 

    Step14:Separately put into the decoration ba

15. 

    Step15:First squeeze a red batter and then a green batter on the baking tray. So, squeeze all the two color batters into the baking tray.

16. 

    Step16:Preheat the oven 170 degrees in advance. The middle layer is 20 minutes. The specific time depends on the temperature habit of your oven. Cool it after it is out of the oven.

17. 

    Step17:Whipped cream with suga

18. 

    Step18:Spread the cream on the cake. The middle is thick and the sides are thin. Put on the strawberries.

19. 

    Step19:Use a rolling pin and oilpaper to roll up the cake roll. Refrigerate it for 23 hours before eating.

20. 

    Step20:Soft cak

21. 

    Step21:Beautiful strawberrie

22. 

    Step22:Loadin

23. 

    Step23:Beautiful and deliciou