I. Materials

1. 5 eggs, 50g milk, 50g corn oil, 50g fine sugar, 60g low flour, 2g matcha powder and 8g warm milk are dissolved.

2. Baking tray: 28*28cm, need oil paper or oil cloth.

oven

Second, practice.

1. Stir the matcha powder with warm water or warm milk in advance.

2. Add oil to milk, stir and emulsify, sift in low flour and egg yolk, and stir separately.

3. Add sugar to the protein twice and send it to wet foaming. First, add 1/3 egg white cream into the egg yolk paste and stir, then pour it back into the egg white cream and stir it all evenly.

4. Pour out 160g egg paste for later use (about 1/3 batter), pour the rest into the baking tray and shake well.

5. Take a little leftover 160g batter, add matcha and stir, then pour it all in and stir well, put it in a paper bag, squeeze it on the original batter surface of the baking tray and shake well.

6. Poke the index finger directly to the end, then touch it back and forth along the horizontal direction of the baking tray, then touch it vertically, and gently shake the baking tray with a flat surface.

7. Bake the middle layer of the oven at 155 degrees for 27 minutes, and turn on hot air to prevent peeling. The heat in this oven is so mild that it can be kept on.

8. Take it out to dry below hand temperature and start rolling. When rolling, you must look at the direction. The simple way is to look at the lines below and roll in the direction of parallel stripes. If you roll in the wrong direction, there will be no whirlwind.