1. Ingredients weighing
2. Separate egg yolk and protein, and the egg white basin must be oil-free and water-free
3. Whip the egg whites and add sugar in three times. When the egg beater is lifted, the egg whites can pull out a short sharp corner.
4. Add 5 egg yolks to 30 grams of sugar and mix well, then add salad oil and milk and mix well, then add flour and matcha powder and mix well
5. Mixed egg yolk paste
6. Add 1/3 of the egg whites and mix well
7. Then add all and mix well
8. Cover the baking tray with greased paper, pour it into the baking tray, smooth it, shake it twice on the table, put it in the oven, oven 160 degrees, middle level, 20 minutes
9. Bake the right cake, tear off the oily paper
10. Whipped cream with 20 grams of sugar
11. Let it cool, spread the cream, roll it up, put it in the refrigerator for 1 hour
12. There is more cream, put it in a piping bag and squeeze it on
Tips:The egg white basin must be free of water and oil
