How to make matcha cake roll

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  1.Prepare the ingredients

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  2. Separate the egg yolks and protein into two large water-free and oil-free bowls

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  3.Add sugar, milk and corn oil to the egg yolks and stir evenly

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  4. Sift matcha powder and low-gluten flour from the egg yolks

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  5.Stir until there are no lumps and set aside for later use

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  6.Start beating the egg whites and add two drops White vinegar, then add white sugar in three batches

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  7. Beat until there are sharp corners when picked up and will not fall off Just enter

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  8. Stir the beaten egg whites into the mixed egg yolks in three times Evenly (preheat the oven to 180 degrees at this time)

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  9.Stir until completely uniform

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  10. Place a piece of tin foil on the bottom of the baking pan, pour it in slowly, and finally use a scraper to smooth the surface.Drop it from a slightly higher place several times to knock out the bubbles and put it in the preheated oven

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  11. Oven at 180 degrees for 15 minutes, take out of the oven, the surface will turn golden

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  12.Take a piece of clean tin foil Spread on the table and turn the baking sheet upside down on the tin foil

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  13.Remove the baking sheet, Remove the foil on the bottom of the baking pan and let it cool

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  14. Now beat the cream and add 15g white sugar, beat with an electric egg beater, and then spread on the cooled cake with a spatula

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  15.Wrap it up like candy, and put it in the refrigerator for more than half an hour to set

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  16.Remove the tin foil , cut into pieces

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  17.Another photo from a different angle