Materials

5 eggs (60g/each with shell), 55g milk, 50g unflavored cooking oil (usually use corn oil or sunflower oil), 50g low-flour powder, 6g matcha powder, 40g sugar (50g if you like it a little bit sweeter)

Mold

Mold

28*28 golden plate, greaseproof cloth

Steps

Steps

28*28 gold plate, tarpaulin

Steps

1, milk and oil whisking emulsification

2, sieve into the low powder and matcha powder, mix until no dry powder, add egg yolks, to Z-shaped mixing until fine egg paste, using a spatula to mix again, make sure that there is no particles

3, this time to start! Preheat the oven, upper heat 165 degrees, lower heat 155 degrees

4, egg whites high speed whipping to fish-eye foams, add sugar in two parts and whipped to the texture, turn to low speed to sort out the small bubbles, whipped to wet foams

5, will be added to the cocoa yolks 1/3 meringue mix evenly, and then poured back into the meringue mix

6, the egg batter poured into the oiled cloth covered with gold The baking sheet, shake the baking sheet to let the egg paste flow all over the baking sheet, pay attention to the towel surface with a tarpaulin better Oh

7, the middle of the oven, on the 165 degrees, 155 degrees, bake for 23 minutes

8, take out of the mold, put it on a cooling rack to the temperature of the hand, and then inverted on a clean sheet of greaseproof paper, uncovered the greaseproof cloth, the towel surface of the beautiful

9, trim the front and back ends, and then inverted on the greaseproof paper on, use the rolling pin to roll up, set more than 30 minutes, tear off the greaseproof paper cut into 6-8 small pieces

Tips

1, towel surface under the fire temperature can not be high, also can not be too long

2, the cake rolls do not pinch any thing, you can also roll a very good-looking