2, 4 egg whites, a small amount of lemon juice, and 50 grams of fine sugar are added in three times and sent to the shape of an eagle's mouth.
3. Take one third of the egg white cream and put it into the egg yolk paste, and mix well.
4. Then pour it back into the remaining meringue and mix well.
5, spread oil paper on the baking tray, pour in the mixed matcha paste, smooth it with a scraper, and shake out bubbles. Preheat the middle layer of oven for baking, and heat it up and down 170℃ for 20~25 minutes.
The oven temperature is adjusted according to the temper of your own oven. Pay attention to observation and don't burn it.
6. Put 300 grams of whipped cream and 24 grams of fine sugar into the bowl and beat until firm.
7. Let the baked cake roll cool, then add cream, roll it up and refrigerate it in the refrigerator 1 hour.
8. Cut into appropriate sizes, put a little cream on the top, and then sieve with matcha powder for decoration.
The fragrance of matcha will neutralize the sweetness of cream, which is a good choice for friends who don't like to eat too sweet.
It's a little different from the general cake roll. It's decorated with a little cream on the top, which is very chic, like a cloud ~