Small fresh matcha cake rolls

Cooking Instructions

1. Mix the oil with the sifted matcha powder, then heat the water to mix well

   

2. Sift in the cake flour and stir well in a Z-shape

   

3. Add the egg yolk in two portions and stir the egg yolk paste

   

4. Add a drop of salt to the egg white, an appropriate amount of lemon juice, add white sugar in three times, and beat until the state of a large hook

   

5. Take one-third of the egg white paste and add it to the egg yolk paste, stir well
   
   , add the stirred batter to the egg white paste, and stir well
   
   

   

6. Finally stir the batter

   

7. C76, top heat 165, bottom heat 170, 28 minutes
   
   temperature and time according to your oven temper

   

8. Baked

   

9. Matcha cream: Mix 50g of cream with sifted matcha powder and whip with the remaining whipped cream and sugar