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 caster sugar to the egg whites in three times and beat
6. Just hit it with a hook
7. Pour the matcha egg yolk paste into 1/3 egg white and stir evenly
8. Pour the mixed batter back into the egg whites and mix well by cutting and mixing
9. 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
10. After the scraper is flattened, pat the bottom of the gold plate with your hands to shake out bubbles.
11. Put it in the middle of the preheated oven at 150 degrees for 20 minutes
12. After roasting, take it out from the 20cm advantage and fall down vertically to generate heat
13. Buckle upside down on the cool shelf, then cover it with greased paper, hold the drying shelf with both hands and turn it over
14. Add 15 grams of caster sugar to the cream and beat
15. 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
16. The rolled cake rolls are wrapped in oil paper and kept in the refrigerator for more than 1 hour. My refrigeration time is not enough, so the cut noodles are not good.
Tips:It’s best to be a little hot when rolled
