1

Eggs Beat the egg whites and yolks into two pots respectively. (Protein should be water-free and oil-free. ) Add 30 grams of sugar to the egg yolk.

2

Stir well and add salad oil.

three

Stir well, add milk and stir well.

four

Add the low flour and baking powder that have been sieved three times.

five

Stir well.

six

Add 40 grams of sugar to the egg white and start stirring at low speed with an egg beater.

seven

Spoon a little yolk paste into a small bowl.

eight

Sift in matcha powder and a little protein cream.

nine

Mix well and set aside.

10

Put it in a paper bag, squeeze it into a baking tray, make it into your favorite flower shape and bake it in the oven 165 for 5 minutes.

1 1

Frost 1/3 egg whites into the remaining yolk paste.

12

Stir well.

13

Take out the matcha egg paste after baking.

14

Pour 12 back into the remaining meringue, stir well, and be careful not to defoam.

15

Then pour the egg yolk cream into the baking tray and bake in the oven 165 for about 20-25 minutes.

16

After baking, pour it on a piece of oily paper, air it until it is warm, tear off the oily paper on the surface, and then cover it to prevent the surface from drying.

17

After cooling, turn around, tear off the oily paper on it, and make a few cuts on the cake surface with a knife, not cut it off.

18

Spread cream on it.

19

Roll it up again, you can use a rolling pin as an aid, roll it tightly, and then refrigerate it for more than 2 hours.