1. Add 15 grams of fine sugar to the egg yolk, and beat until it is puffy and slightly white.
2. Add 50 grams of fine sugar to the egg whites in two batches and beat them to their pre-wet state (ie, the dripping egg whites will not disappear immediately)
3. Mix the egg yolk paste with the egg white paste and cut and mix evenly.
4. Sift the matcha powder into the low powder, then sift it together and add it to the egg batter.
5. Use a spatula to cut and mix evenly without particles.
6. Heat the butter over a low heat in water until it melts, then pour it into the batter while it is hot, stir with hands, stir and mix evenly. Slowly rotate the circle around the hand and pour it in.
7. Pour the batter vertically from above into a baking pan lined with greased paper, shake out the bubbles, and use the surface to be flat. Sprinkle a little dried Sophora japonica. Preheat the oven to 200 degrees, and heat up and down the middle layer for 12 minutes.
8. Whip the whipped cream with confectioner's sugar until it is distributed, and then add matcha powder and whisk it to distribute to 9.
9. The color of my matcha is poor, and the kitchen is very dark.
10. After baking, immediately tear off the greased paper by the inverted button, turn it over again, and cover it with greased paper to protect the moisture. When it’s warm, turn it over and spread the whipped matcha cream filling, leaving a little edge on the top
11. Roll up, refrigerate for more than one hour and slice. The mold is 25*35
