1. Add 12 grams of sugar and 25 grams of honey to egg yolks
2. Beat with a whisk until the color is whitish
3. Matcha powder and low powder mix
4. Add 54 grams of sugar to the egg whites in three times and beat them until they become foamy
5. Add 1/3 of the meringue to the egg yolk and stir evenly with a spatula
6. Sift in the mixed powder
7. Stir evenly
8. Pour back into the remaining meringue and continue to mix evenly
9. Heat the milk and butter to 70 degrees, slowly pour into the batter, mix until the batter is shiny
10. Pour the batter into a baking pan lined with greased paper, shake lightly to produce bubbles
11. Put it in the preheated oven and bake at 180 degrees for 13 minutes
12. Cut one side of the cake diagonally after cooling
13. Whipped cream and sugar, beat until texture
14. Spread the whipped cream and strawberry diced evenly
15. Slowly roll it up with oiled paper, and put it in the refrigerator to set for more than 30 minutes
Tips:Whipped cream adjust the fruit varieties according to your own preferences, my filling cream strudel does not have many rolls, you can increase the amount of whipped cream!
