1. Prepare 50g butter (no need to soften in advance)
2. Heat over water, stir until all is melted, and quickly remove from the fire after it melts
3. When the butter is warm, add 50g of whole milk and mix well
4. Prepare 4 eggs, separate the egg white and the yolk, add the egg yolk to the stirred butter liquid
5. Stir well
6. Sieve and add 70g low-gluten flour, 5g matcha powder without sieve, add directly
7. Use a manual whisk to stir evenly in a clockwise direction (do not use excessive force to prevent the flour from becoming gluten)
8. 3 drops of lemon juice in 4 egg whites
9. Beat with an electric whisk until large fish-eye bubbles appear
10. Add 50g of granulated sugar in three times, as shown in the picture ⬆️ Add for the first time
11. Beat with an electric whisk until the fisheye bubbles become smaller
12. Add the caster sugar for the second time
13. Beat with an electric whisk until it thickens visibly
14. For the last time, use an electric whisk to beat until the big hook can be lifted upright
15. Take one third of the meringue and add it to the matcha liquid
16. Stir evenly with a manual whisk
17. Pour the mixed matcha liquid into the remaining meringue
18. Continue to stir evenly
19. Pour into a baking dish lined with greased paper
20. Scrape it with a scraper, shake off the bubbles on the surface with both hands, preheat the oven at 160 degrees and fire up and down for 5 minutes, and then put it into the oven and bake at 160 degrees for 18 minutes.
21. Waiting for cooling after baking
22. At this time, we will make matcha-flavored cream, prepare 50g light cream and add 5g matcha powder
23. Stir the heat-insulating water with a spatula until it's all blended into a matcha liquid
24. Prepare 200g whipped cream➕20g fine sugar
25. Note ⚠️Pour the matcha liquid into the whipped cream after all cooling
26. Beat with an electric whisk until the big hook can be lifted upright
27. Now let’s wipe the face, peel off the greased paper and apply cream on the side where the greased paper is removed.
28. Finally use a spatula to smooth the cream
29. The oily paper sticks to the rolling pin and rolls it up while compacting it 👏
30. Prepare as shown in the picture⬆️flower-shaped decorating mouth
31. Put the decorating mouth into the decorating bag, fill the remaining matcha cream, and cut a small opening under the decorating mouth
32. I squeezed the cream in a "Z" shape on top of the Swiss roll because there is a lot of cream left, so I squeezed two layers
33. Sprinkle with sugar beads for decoration
34. Prepare 5 strawberries
35. Wash, use kitchen paper to absorb the surface moisture, cut off from the boss, and then cut again
36. As shown ⬆️ posted on the cream
37. Finally, sprinkle an appropriate amount of powdered sugar on the filter screen, and you're done 👏
38. Is there a Christmas atmosphere 🤪too 🉑️~ ～🤤
39. Open to eat 👏
