1. Take 1/3 of 15 grams of granulated sugar, milk, vegetable oil, and matcha powder into the pot
2. Cook on medium heat until the sugar dissolves and the matcha powder has no particles
3. Pour in the sifted low-gluten flour
4. Immediately stir well with a manual whisk, this step is to burn the noodles
5. Separate the egg yolk and egg white, add the egg yolk to the batter twice
6. Mix well; the egg yolk paste is ready for use. Preheat the oven up and down to 180 degrees
7. 2/3 of 30 grams of fine granulated sugar, add it to the egg whites three times, and send it to a large curved hook
8. Take 1/3 meringue and mix with matcha egg yolk paste
9. Pour into the remaining 2/3 meringue and stir evenly
10. Spread greased paper in the baking pan, pour the mixed batter into the baking pan, tap the baking pan lightly
11. After baking, take the cake and grease paper out of the baking tray to dissipate heat, and cover a piece of grease paper on the surface
12. Whipped cream and icing sugar until hard
13. After the cake cools, spread the whipped cream on the cake body and put honey red beans on it
14. Roll up the cake with the help of a rolling pin. Put it in the refrigerator for half an hour and then take out and cut into pieces
Tips:Mine is not refrigerated, so the cream is slightly melted. Remember to refrigerate.
