1. Add corn oil and milk sequentially
2. Mix and stir evenly after adding a raw material
3. Sift the low-gluten flour and set aside
4. Add the low-gluten flour to the egg beater in batches, and stir until the dry powder is no longer visible
5. Add the egg yolks to the batter in batches and mix them with a Z-shaped technique. Remember not to make a circle to prevent the batter from becoming gluten.
6. The mixed egg yolk paste is set aside for later use. At this time, you can preheat the oven up and down to 170 degrees for 10 minutes
7. Remove the egg whites from the refrigerator, add a few drops of white vinegar or lemon juice and beat until the fish is soaked. Add the first fine sugar
8. Continue to send until you can see shallow lines, then add sugar for a second time
9. Send at a medium speed until the egg whites become foamy and fine, and hit until the big hook pulled up by the egg whites bends down to indicate that the hair is ready, (pictured)
10. Pour 1/2 of the meringue into the egg yolk paste, and use a manual whisk to quickly stir from the bottom of the basin to the top
11. Then pour the mixed egg batter into the egg white paste and stir until no meringue is visible
12. In a small bowl, dig a little cake batter and matcha powder and mix well
13. Mix well and pour into the cake batter
14. Irregular stirring will do just a few times
15. Pour the cake batter from a height of 20 cm into a 28*28 golden baking pan in a French Baker mold, and shake it gently on the table to produce bubbles
16. Put it into the oven, heat up to 150°C and lower to 170°C for 18 minutes
17. The coloring is perfect
18. Finished picture
19. Finished picture
20. Finished picture
Tips:(This temperature is for reference only, please adjust according to the temperature of your own oven)
4. Wrap the cake roll as if it is covered with sugar, let it shape, the filling is up to personal preference, I like to use pork floss or naked roll for the filling
