Matcha Cream Small Four Rolls
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Separate egg yolk and egg white.
2. Add egg yolks, oil and milk, mix and beat well.
3. Sift into the powder.
4. Beat evenly.
5. Add the egg whites with lemon juice and beat until coarsely soaked, then add one-third of the sugar.
6. The egg whites are added to sugar in three times and beaten until moist foaming.
7. Take one third of the egg whites into the egg yolk lake.
8. Stir well.
9. Pour into the egg whites and stir evenly by cutting and mixing.
10. Cut and mix evenly.
11. Line the baking pan with greased paper and pour the batter.
12. After the oven is preheated, bake at 180 degrees for about 15 minutes. After sticking in with a toothpick, there is no batter sticking to it. Serve.
13. Whip the cream with sugar.
14. Spread the cream.
15. After being rolled, put it in the refrigerator and freeze for finalization.
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