# Fourth Baking Contest and is Love Eating Festival# Matcha Sakura Cake Roll
1.
The salted cherry blossoms are first soaked in warm water.
2.
The matcha powder is adjusted with hot water until there are no particles.
3.
The milk and corn oil are mixed and slowly stirred and emulsified into a yogurt-like shape.
4.
Sift in the low-powder powder and stir by hand, add the matcha.
5.
Add the egg yolks and draw N or Z by hand, and mix well without over-mixing.
6.
The mixed matcha egg yolk paste.
7.
Add 60 grams of caster sugar to the egg whites in three times and beat them.
8.
The egg whites are wet and foamy.
9.
Take one-third of the egg whites into the egg yolk paste and mix well.
10.
Pour it back into the egg white bowl and continue to cut and turn to mix well.
11.
The state of the mixed batter.
12.
Sakura wipes off the water with a paper towel and places it in a baking tray.
13.
Put a little batter in a piping bag and squeeze it on top of the cherry blossoms, so that the cherry blossoms will be better fixed.
14.
Pour the remaining batter into the baking pan and smooth the surface with a spatula.
15.
Preheat the oven in advance, the upper and lower fire 155 degrees, the middle layer bake for 33 minutes.
16.
Take it out of the oven on the grill and let it cool on the surface.
17.
Buckle the front side upside down on the oil paper, and remove the oil cloth.
18.
Cut out the hypotenuse on the upper and lower sides. Apply the whipped cream.
19.
Roll it up with a rolling pin, wrap it and put it in the refrigerator for half an hour to shape.
20.
Good shape and cut pieces.
Tips:
Matcha powder can also be mixed with low-gluten flour and then sieved.
The oven temperature and time are adjusted according to your own oven conditions.
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