1. Add granulated sugar to the milk and mix well, then add corn oil, and use a manual whisk to stir until the emulsified state, and no slick oil can be seen.
2. Dry in the low powder, use a manual whisk "Z" shape to quickly mix evenly,
3. Add the egg yolk in the back-egg method, and stir evenly with the word “egg-pickling”. The cake made by the back-egg method is more delicate.
4. Let's preheat the oven first, the upper and lower tubes are both 150 degrees. Take out the egg whites from the refrigerator, pour in a few drops of lemon juice, and beat them at high speed into a fish-eye foam state. Add sugar in 3 times until they are foamed. Small hooks are fine. Do not beat the egg whites for cake rolls. Too hard, otherwise it will crack when rolled.
5. Then take 12g of egg yolk paste and 12g of meringue, draw the stripes, and bake in the oven for one minute to set
6. Pour the matcha powder into the container, then add hot water and stir until it is fine and particle-free (prepared in advance). Then pour the matcha batter into the egg yolk batter and stir evenly
7. Pour all the cake batter into the top of the mixed cake batter, smooth the surface with a spatula, and shake it lightly.
8. Then come to whipped cream. Pour 150g of whipped cream in a clean, oil-free and water-free container, add 10g of fine sugar, and beat with an electric whisk until it is not flowing.
9. Finally, roll it up, wrap it in oiled paper, and keep it in the refrigerator overnight to set the shape.
