1. Separate egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beater
2. Sift low-gluten flour and matcha powder
3. Corn oil, milk, egg yolk, egg yolk are put into the basin with sugar, and mixed evenly with a manual whisk
4. Sift in low-gluten flour and matcha powder
5. Mix evenly, without dry powder, do not over-mix to prevent gluten
6. After the egg whites are made coarsely with an electric whisk, add one-third of the sugar
7. Continue to beat the egg whites at high speed. When fine foam appears, add one-third of white sugar. When there are obvious lines, add the remaining one-third of white sugar. When it reaches wet foaming, lift up the egg beater, and the egg white shows a big change. Hook state
8. Take one-third of the egg white paste into the matcha egg yolk paste and mix evenly. At this time, you can start to preheat the oven, 180 degrees
9. The first mixed batter
10. Pour it back into the meringue bowl and mix evenly
11. Presents a delicate and shiny cake batter
12. Pour it into a baking pan covered with greased paper, scrape the surface with a scraper, lift the baking pan, shake it lightly for a few times to produce large bubbles, do not apply force or excessive vibration
13. Put it into the preheated oven, the middle level, 180 degrees, about 18 minutes, the time is up, immediately out of the oven, lightly shake a few times to shake out the excess heat, and then quickly drag the cake slices together with the grease paper out of the baking tray and place them on the drying rack , And cover the surface with a piece of clean greased paper
14. After 5 minutes, turn over the cake slice and tear off the greased paper at the bottom, and then float the newly torn greased paper on the cake slice
15. Before spreading the cream, turn the cake piece over, with the surface facing up, and use a sharp knife to make some crosses underneath
16. When cooling the cake slices, you can whip up the whipped cream for the filling, 200 grams, and 20 grams of sugar
17. Whip the cream at medium speed
18. When the cake piece has cooled to the hand temperature, you can apply the whipped cream. The lower side is thick and the upper side is gradually thinner. The cream in the middle of the cake roll will be thick and the outer layer of the cake roll will also be good. 'S Tiefu
19. Roll up into a roll from bottom to top, wrap it in greased paper, put it in the refrigerator for more than 1 hour and then take out the whole shape again; cut off the irregular parts on both sides of the refrigerated cake roll
20. Add 00 grams of whipped cream and 20 grams of sugar into the basin, and the electric whisk will be sent to a smooth and textured state at medium speed.
21. Spread the whipped cream evenly on the outer layer of the cake roll with a spatula, and then use a clean spoon to press it out.
22. Keep in the refrigerator for more than 30 minutes and then cut into pieces for better taste and taste
23. The sweet cream is matched with the light green matcha cake, it looks very fresh, the pattern pressed out with a spoon is like embossed, even if you are not good at spreading noodles, you can still make a cute cake roll.
Tips:The egg whites can be beaten to wet foaming, that is, when the egg beater is lifted, the egg whites show large hooks, so the cake rolls will not crack easily; do not whip the cream excessively at a high speed, otherwise the inside will be filled with large bubbles, which will cause the whip Good butter cream is rough; please adjust the time and temperature according to your own oven.
