1. Put corn oil, milk and green tea powder in a bowl and beat with egg to mix well without particles.
2. Sift in low powder.
3. Stir irregularly with egg soaking without dry powder.
4. Add 4 egg yolks (the cake made by the post-egg method is delicate)
5. Use egg custard to mark irregularly until the egg batter is delicate.
6. Add sugar to the egg whites 3 times to make a wet foam (I am lazy to add the white sugar at one time) to make a cake roll. The egg whites cannot be beaten too hard or they will crack when the roll is rolled.
7. Take 1/3 of the meringue and put it into the matcha egg yolk paste.
8. Mix quickly with egg custard or spatula.
9. Pour all the matcha egg yolk paste into the meringue and stir quickly evenly.
10. The mixed matcha cake batter.
11. Pour into the baking tray and shake it lightly (the uneven surface can be smoothed with a scraper)
12. Preheat the middle layer of the oven at 150℃ for 20 minutes in advance, and then drop from a high place after it is out of the oven (time and temperature are for reference only). After a few minutes, the sides of the cake will be separated from the baking tray (if not, just pick the sides by hand)
13. Spread grease paper on the cake, turn the baking tray upside down, and the cake pieces will fall off.
14. Look at the cake crumbs attached to the gold plate.
15. Take a close view of the show.
16. If you don't have time to beat the cream, just roll up the cake slices with greased paper.
17. Put the face up and the towel face down, and apply the cream to your side. The cream is more creamy and the tail is thinner, and the fruit is rolled up (the cream for the roll is harder)
18. Tighten both ends of the oil paper and put it in the refrigerator for half an hour to shape.
19. The texture and appearance of the roll cake are good.
