#the 4th Baking Contest and is Love to Eat Festival# Matcha Cake Roll

#the 4th Baking Contest and is Love to Eat Festival# Matcha Cake Roll

1. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free container

2. Add oil, milk, 5 grams of sugar to the egg yolk and mix well, set aside

3. Low-gluten flour, matcha powder, baking powder, mix and sieve

4. Add to the egg batter

5. Stir until there is no grainy texture

6. Add tartar powder in the egg white, beat

7. Beat until fish-eye bubbles and add one-third of the sugar

8. Add one part of the sugar when the foam starts to be fine

9. Add the last sugar when the lines appear

10. Just send it to this level

11. Take one-third of the egg white and add it to the egg batter and mix well

12. Take another third of the egg white and add it to the egg batter and mix well

13. Finally add the egg batter to the egg whites and stir well

14. Preheat the oven to 120 degrees, put greased paper on the baking tray, pour the mixed cake batter into the baking tray, smooth it, and shake it twice or three times

15. Put it in the oven at 120 degrees and bake for 15 minutes

16. Take out the cake, shake it twice, and buckle immediately

17. Let it cool for a while, it won’t be hot anymore, tear off the greased paper

18. Whip the cream on low speed

19. Spread a layer of cream on the bottom with more

20. With the help of greased paper, roll up from bottom to top, making the roll tighter

21. Set for 30 minutes, cut into pieces