Ingredients

A. 150g of low gluten flour, 150g of matcha flour, 50g of cornstarch, 200g of salad oil, 325g of water, 400g of egg yolks, 200g of honeyed red beans, B. 300g of egg whites, 250g of fine sugar, 10g of cream of tartar, inner filling B. Egg white 300g, granulated sugar 250g, cream of tartar 10g, filling: 200g, whipped topping 200g

Methods

1. Sift the low gluten flour, tea powder and cornstarch from Ingredient A into a steel bowl, add the water and oil and mix well, then add the egg yolks and the honeyed red beans into the bowl and mix well.

2. Add all ingredients of Ingredient B to the mixing bowl and beat until stiff peaks form in the first 1/3 of the bowl.

3. Put 1/3 of Method 2 into Method 1 and mix well, then pour it into Method 2 and mix well.

4. Pour 1/3 of the mixture into a parchment paper-lined baking sheet, smooth out the mixture, and bake in a preheated oven at 200℃ (upper heat) or 160℃ (lower heat) for about 15 minutes.

5. Remove from the oven, let it cool completely, then cut into 3 pieces (each piece is about 20×40 centimeters), spread with whipped cream, sprinkle with honey beans, and then roll up and cut each piece into 10 pieces.