1. Sift matcha powder and low-gluten powder
2. Separate the egg white and the yolk, add 30 grams of milk and 30 grams of corn oil to the yolk
3. Stir well and sift in the low powder and matcha powder
4. Stir evenly, do not stir in the same direction to avoid gluten
5. Add 60 grams of xylitol to the egg whites in three times and beat them until they are hooked.
6. Pour the matcha egg yolk paste into 1/3 egg white and stir evenly
7. Pour the mixed batter back into the egg whites and mix well by cutting and mixing
8. Gently pour out the batter from a height of 20cm, using a Sanneng gold plate without grease, if it is other, it is recommended to use greased paper
9. After the scraper is flattened, pat the bottom of the gold plate with your hands to shake out bubbles.
10. Put it in the middle of the preheated oven at 150 degrees for 20 minutes
11. After roasting, take it out from the 20cm height and fall down vertically and shake it out, buckle it upside down on the cool shelf, cover it with greased paper, and turn over the drying rack with both hands
12. Add 15 grams of xylitol to the cream and whip
13. Spread light cream on the cake slices when the heat is a little bit, spread honey beans, and roll them up with a rolling pin
14. Wrap the rolled cake rolls in oil paper and put them in the refrigerator for more than 1 hour before you can cut the noodles.
