1. The red yeast rice powder and the matcha powder were dissolved in 20 g of boiling water.
2. The 5 eggs are separated from the egg white and yolk, and the egg white must be oil-free and water-free.
3. Add milk and corn oil to the egg yolk bowl, and stir thoroughly to form a delicate egg yolk paste.
4. Sift the cake mix into the egg yolk paste.
5. Divide the egg yolk paste into two equally, add the red yeast rice paste and matcha paste that have been dissolved in advance, and mix well.
6. After the egg whites are out of the fish-eye bubbles, add one third of the white sugar.
7. After the fine foam is formed, add one third of the white sugar and continue to beat.
8. Add the last one-third of the white sugar and beat until the egg whites can pull out the small hooks.
9. The beaten meringue is equally divided into two portions, one of which is added to the matcha egg yolk paste in three times, and the other portion is added to the red yeast egg yolk paste in the same way.
10. Stir it with a horoscope, do not stir it directly, otherwise it will defoam.
11. The mixed batter is put into a disposable piping bag.
12. Cut a small opening in the piping bag and squeeze it into a square baking pan covered with greased paper alternately in red and green. (Don't cut the mouth of the piping bag too big, otherwise it will be difficult to control when squeezing)
13. Preheat the oven at 170°C for 5 minutes, and bake the middle layer at 170°C for 20 minutes.
14. After the cake is out of the oven, place it upside down on a grill covered with greased paper and let it cool. The layer of greased paper covered on it is torn apart and gently spread on the cake to prevent it from drying out. Whip the cream while it cools. Add sugar to the whipped cream and whip until dry and foamy.
15. After the cake roll is cold, uncover the greased paper, cut the angle at 45 degrees at both ends, and spread the butter. The two ends are thin and thick in the middle, and the piled part in the middle is oval. (Do not use up the cream, set aside a quarter of the cream for decoration)
16. Lift both ends of the oiled paper underneath, wrap it tightly with plastic wrap, roll both ends of the two plastic wrap tightly, and put it in the refrigerator for more than 30 minutes to shape.
17. Put the remaining cream in a piping bag and put it into the octagonal piping head.
18. Take out the shaped cake roll, squeeze the cream in the z-shape, and sprinkle with red and green colored sugar for decoration.
Tips:The temperature of each brand's oven is different, and you can adjust the time according to your own oven.
