First make a matcha cake, match the matcha powder + corn oil until the particles are free, then add the milk and mix well.
Sift the low-gluten flour into a mixture and mix well until there is no dry powder. Be careful not to stir the flour too much.
Separate the egg yolk from the egg white and place the egg white in another clean, water-free, clean basin for use.
The egg yolk is placed in the Matcha solution in Step 2, stirred and mixed evenly, and the egg yolk paste is prepared.
Then send the egg white, first send it to the coarse bubble state, then add the fine sugar, send it to the state close to the wet foaming and soft, add the corn starch, mix it with a spatula to prevent the subsequent whipping and splashing, then continue to send it to soft The big hook-shaped (wet foaming) will do.
Stir a few whipped creams with egg and remove the agglomerated granules. Add about 1/3 of the protein cream to the yolk paste and stir evenly with a spatula (the video is clearer).
Add about 1/3 of the meringue (add some protein cream to remove the granules before using the egg) and mix well.
Finally, pour the mixed cake paste back into the basin containing the meringue, mix and mix evenly, and the cake paste will be ready.
Pour the cake paste into the 8-inch square plate (21x21cm) with the oil paper in advance. Slightly smooth the surface with a spatula and bake in a preheated 170 degree oven for about 13 minutes.
Then make the matcha flow, separate an egg yolk in advance, add the fine sugar, and beat it with the egg until the volume becomes larger and the color is slightly lighter.
Mix low-gluten flour, cornstarch, and matcha powder into a small bowl and mix well.
First, sieve a part of the mixed powder in step 11. Stir well, then pour a small portion of the milk, stir evenly, and then sieve all the remaining powders and mix well.
Add the remaining milk and stir until it is a fine solution.
Pour the stirred solution into the pot, first heat the pot in a small heat, then turn to a small fire, while heating, use the egg to keep stirring to prevent local overheating and cause agglomeration. Heating to a thick state can be traced. And then leave the fire immediately.
Transfer the simmered Matcha Caska sauce to other containers, cover the surface with a layer of plastic wrap, and then put it aside to calm down.
The cake baked in the front cooled almost, tear off the oil paper, and cut the edge of the cake with a knife. Then cut the cake piece into four parts on average. You can use the knife to roughly draw the center position before cutting. If you can't grasp it well, you can measure it with a ruler.
Then prepare a plastic wrap larger than the cake piece, put the cake piece, cut it 45 degrees on one side of the cake piece, and remove a part of the cake, so that it is convenient to roll the cake behind.
Squeeze the already-cooled Matcha Caesar sauce on the cake piece. I use the medium round garland.
Then, rely on the plastic wrap to roll up the cake, and fix the plastic wrap to a place where the plastic wrap is fixed. The cling film on both ends of the cake is also tightened tightly, and then placed in a suitable container for about half an hour.
After that, take a good-looking oil paper, remove the plastic wrap of the cake, then put it on the oil paper, roll it up, close it with a double-sided tape, tighten it on both sides, and match the tea candy heart roll~ (I cut the size of 19 cm wide and 14 cm)