How to make matcha cream cake roll

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  1. Separate the egg white and egg yolk in a water-free and oil-free basin, and pour the egg yolk into the Add milk and corn oil and stir evenly

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  2. Sift low-gluten flour and matcha into the egg yolk liquid.flour, baking powder, stir until there is no dry powder

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  3.Add powdered sugar to the egg whites and beat Big Bubble

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  4.Add powdered sugar and beat until fine bubbles

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  5.Finally add the powdered sugar and beat until the inverted triangle of the egg beater is lifted and no dripping occurs

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  6.Add the egg whites into the egg yolk paste, and stir evenly in a Z shape

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  7.Add one-third of the egg whites and mix well

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  8.Finally, pour the egg yolk paste into the egg whites and mix evenly

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  9.Pour into a baking pan, preheat the oven, bake at 120 degrees and 150 degrees for 15 minutes

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  10.After taking it out of the oven, tear off the oilcloth and let it cool slightly

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  11. Add animal cream to powdered sugar and beat

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  12. Send it away Spread the cream on the cake base, roll it up and cut into pieces

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  13. Matcha Cream Cake Roll It’s done and ready to eat.The house is filled with the fragrance of matcha