Cooking Steps

1. 

   Step1:Pour 30g of boiling water into 6G of Matcha powder and stir until it is fine and particle free.

2. 

   Step2:Add 30g of sugar to the yolk. Mix well with the hand beater.

3. 

   Step3:Sift in the low gluten flour. Use the hand beater to mix the batter and yolk evenly.

4. 

   Step4:Drop lemon juice into the egg white. Use the electric beater to beat the egg white to the low level until there is a thick bubble. Add the first sugar. Continue to beat. Add the remaining sugar in two times. Beat until the egg white is in a small hook state.

5. 

   Step5:Add the albumen paste into the yolk paste for three times and stir until the albumen paste and yolk paste are completely mixed.

6. 

   Step6:Take out 150g of cake paste and put it in another basin. Add the tea paste. Mix well.

7. 

   Step7:Pour the Matcha cake paste into the decoration bag.

8. 

   Step8:Pour the original cake paste into the baking tray. Scrape it with a scraper. Then squeeze on the Matcha cake paste. After that, use the scraper to gently smooth it.

9. 

   Step9:Use chopsticks to poke the cake paste. Poke it all the way to the bottom. Start from the starting position and draw S-shape. Don't break it in the middle. Then draw it at a 90 degree angle. Perpendicular to the texture just now. Finally, gently smooth the surface with a scraper.

10. 

    Step10:Then put it into the preheated oven. The upper and lower tubes are 160 degrees. Bake for 25 minutes.

11. 

    Step11:Take it out immediately after baking. Put it on the baking net to cool.

12. 

    Step12:After cooling slightly until the skin is not sticky, turn it upside down and tear off the oilcloth. Then turn it over again. Take a look at the texture. Pay attention to the direction of the roll. Put it into the refrigerator for cold storage and shaping.

13. 

    Step13:Cut them and put them into the aluminum foil cake cup one by one. Sprinkle them with tea powder for decoration. You can eat them directly with the cup. You can also cover them and put them in the refrigerator for cold storage if you can't finish eating them. It's very convenient to pack them outside.