1. Mix corn oil and milk into a milky white state.
2. Sift in low-gluten flour and matcha powder in step 1.
3. Step 2 Add 5 egg yolks and stir evenly with a "Z" shape to avoid gluten.
4. Stir in a smooth and delicate matcha egg yolk paste.
5. Make meringue: Beat 5 egg whites with a whisk at medium and low speed to a small bend (wet beaten), add 50 grams of fine sugar in three times during the beaten process.
6. Take one-third of the meringue and add it to the matcha egg yolk paste and stir evenly.
7. Pour the evenly mixed batter in step 6 into the remaining two-thirds of the meringue, and use the same mixing method to stir evenly, and stir until the color is uniform.
8. Spread a tarp on the baking pan, pour the stirred batter into a 28*28 baking pan from a height of 20 cm, smooth the surface, and then shake it from a high place a few times to eliminate large bubbles in the batter.
9. Put it in the preheated oven, heat up and down, and bake at 170°C for about 20 minutes. According to your own oven "temper", it is best to observe the temperature inside the oven.
10. Immediately after baking, take it out of the oven and shake it for a few times.
11. After demoulding, place it on the grilling net, cover it with a piece of greased paper and let it cool.
12. Start to whip the cream: Add 200 grams of whipped cream and 20 grams of fine sugar to a water-free and oil-free basin and beat with an electric whisk until there is a clear and upright pattern. (In summer, whipped cream should be served with ice cubes)
13. Whipped whipped cream can see clear and upright patterns.
14. Cut off one or both ends of the cake slice diagonally, so that the rolled cake roll will fit and look better.
15. Spread the whipped cream all over the cake base. Spread the cream a little bit higher. The formula for rolling it up is: one lift, two rolls, three puts, and four times.
16. The rolled cake rolls are wrapped in greased paper and placed in the refrigerator for about 2 hours until they are completely set.
17. After refrigerating and shaping, use a sharp serrated knife to cut into pieces. After each cut, wipe clean with a paper towel and then cut a piece, so as to ensure that each piece is clean and beautiful.
18. Pack it and put it in the refrigerator for refrigeration.
Tips:1️⃣ The meringue must be sent wet, not over-sent, just hit it with a small hook.
2️⃣The freshly rolled cake must be placed in the refrigerator for about 2 hours before taking it out and cutting it into pieces.
