Summer Date with Uji Matcha - Matcha Strawberry Roll

1. Separate the egg yolk and egg white, stir the egg yolk and oil evenly

2. Mix matcha powder with warm water and bring to a boil

3. Pour the step matcha into 1

4. Stir evenly

5. Sift in low powder

6. Stir into egg yolk paste

7. Add a small amount of lemon juice to the egg white and beat it until it becomes vinegar foam

8. Add white sugar in three portions and beat until 80% is done

When picking up the egg beater, a large hook is formed

10. Take 1/3 of the egg white and add it to the egg yolk paste using cutting and mixing techniques

11. Pour back the remaining 2/3 of the protein and stir quickly to avoid defoaming

12. Stir evenly

13. Cut the oiled paper and lay it on the baking tray

14. Pour the batter into the baking tray at an appropriate height.

15. Use a scraper to smooth it out; Put it into a preheated 160 degree oven and bake for 15 minutes

16. After baking, place it upside down on a metal mesh and let it cool

17. Add 15g of sugar to 150g of cream, beat the cream, and smooth it out on the cake surface

18. Arrange strawberries in order

19. Gently roll it up and grip it tightly until it is rolled up

Finally, decorate the fruit with cream on the confession and you're done!