Prepare ingredients

50 grams of low-gluten flour

Sugar powder 40g

Five eggs

Matcha powder 5g

55 grams of milk

45 grams of corn oil

Detailed steps

(1) Prepare the above ingredients, milk and corn oil, mix, stir and emulsify, then sift in low-gluten flour and matcha powder and stir until there is no dry powder.

(2) Separate the egg white from the egg yolk, and put the egg yolk into the batter, and stir evenly without particles.

3 Add powdered sugar to the egg white in three times, and finally send it to the eggbeater to raise it and a big hook appears (the key is that the roll does not crack! )

(4) Put one third of the egg white cream into the yolk paste and stir it evenly, then pour it all back into the yolk paste and stir it evenly.

⑤ Put the oil-paper batter on the baking tray, pour it into the baking tray, shake the baking tray, let the batter disperse evenly, shake it a few times, and shake out bubbles.

⑥ Pour into the preheated oven, and bake at 160℃ or 150℃ for about 25 minutes. In the last few minutes, the oven has hot air mode and the oven is turned on.

⑦ After being taken out of the furnace, demoulding and air-drying to hand temperature, then back-fastening, peeling off both ends of oil paper at 45 degrees, and cutting off corners to facilitate rolling.

8 The surface can be coated with strawberry jam or cream cake, and the other side can be slowly rolled up against the wall with a rolling pin and pressed for 10 minute, then opened and cut into small pieces.

Soft and delicious, fresh matcha, light sweetness of strawberry jam! satisfy