1. Prepare the materials
2. The butter and milk are mixed and melted in water
3. 1 beaten egg yolk and sugar until white
4. The egg whites are soaked in coarse foam. Add 2 granulated sugar in three times until they are foamed, like the hook in the picture
5. Take the whipped egg whites and add them to the egg yolk paste, mix well with J method
6. Sift in low-gluten flour and matcha powder at one time, mix well with J method
7. Stir in the remaining egg whites
8. Pour the melted butter and milk into the batter and mix well
9. Pour the cake batter into a baking tray lined with baking paper, and place it in the middle of the oven at 175 degrees for about 15 minutes, depending on your own oven.
10. After the oven is out, tear off the baking paper around and let it cool, and then tear off the baking paper on the back. Spread the evaporated milk and spread the diced mango in the middle of the front, roll it up and put it in the refrigerator for 2 hours.
