egg

four

cake flour

100g

condiments

corn oil

40 grams

refined sugar

60 grams

milk

60 grams

Matcha powder

10g

Purple sweet potato stuffing

Proper amount

step

1. Prepare all the materials first.

2. separate the protein from the egg yolk.

Beat the egg whites in an oil-free and water-free container.

Add 3.45 grams of sugar to the egg white in three times and beat until it is hard and frothy.

4.4 Egg yolk+15G sugar +60G corn oil +60G milk

blend evenly

6. Mix low flour and matcha powder and sieve.

7. Sift into the beaten egg yolk liquid.

8. Mix into a uniform egg paste

9. Take 1/3 beaten egg whites and cut them evenly up and down with egg paste.

10. Mix the egg paste and the remaining 2/3 protein evenly.

1 1. Pour baking paper into baking tray.

12. oven preheating 150 degrees, middle layer, 20-25 minutes.

13. Button the cake on the prepared oil paper immediately after baking, and tear off the oil paper on the cake.

14. Spread the prepared purple potato stuffing evenly.

15. Roll up the oiled paper at the bottom with a rolling pin while it is hot, and roll up the cake a little.

16. Put it in the refrigerator 15 minutes, and then cut it delicious.