Spring Picnic Dessert? Matcha Cake Roll Preparation Ingredients Low-gluten flour 50g powdered sugar 40g eggs 5 matcha powder 5g milk 55g corn oil 45g Detailed steps ① Prepare the above required ingredients milk and corn oil, mix and emulsify, then sift in low-gluten flour and matcha

Mix the flour until there is no dry powder ② Separate the egg white and egg yolk and add the egg yolk into the batter, stir finely without any particles ③ Add the powdered sugar to the egg white in three batches and finally beat until a big hook appears when you lift the egg beater (the key to not cracking the roll!) ④ Take one-third

Put a portion of the meringue into the egg yolk batter and stir evenly. Pour the whole amount back into the egg yolk batter and stir evenly. 5. Spread the baking sheet with greaseproof paper and pour the batter into the baking pan. Shake the baking pan to spread the batter evenly. Shake it a few times to remove air bubbles. 6.

Pour into the preheated oven and bake at 160 degrees and then at 150 degrees for about 25 minutes. In the last few minutes, if the oven has hot air mode, turn on the hot air mode of the oven. ⑦ After taking it out of the oven, unmold it and let it cool to hand temperature. Then flip it upside down and peel off both ends of the parchment paper. 45

Cut off the corners for easy rolling. ⑧ You can spread strawberry jam or cream cake on the surface. The other side is against the wall. Use a rolling pin to slowly roll it up and press it tightly. Wait for 10 minutes, then open and cut into small pieces. It is soft and delicious. The freshness of matcha plus strawberries.

The sauce has a hint of sweetness!

satisfy