Matcha Mint Roll

Overview

The few mint plants downstairs once again reflect the value and significance of her existence.

Separate egg yolks and whites. Add 10g white sugar to the egg yolks and beat evenly, add 16g corn oil and beat evenly, then add 16g milk and beat evenly.
Pour in the sifted low-gluten flour and matcha powder, and stir evenly.
Add a few drops of white vinegar to the egg whites, add 20g of white sugar in three batches, and beat until wet (pull out with small curved hooks).
Add the prepared egg yolk batter to the egg white batter and mix evenly.
Place oil paper or tin foil in the mold in advance. Pour the evenly mixed cake batter into the cake mold, spread evenly, and tap lightly to release air bubbles.
Place in the middle rack of the preheated oven, set the upper and lower heat to 175 degrees, and bake until the surface is colored, about 13 minutes.
After taking it out, place it upside down on another piece of oil paper or tin foil, tear off the tin foil on the back while it's hot, and let it cool.
After the cake base is completely cool, whip the whipped cream. Add 7g of white sugar to the light cream, beat until stiff, add chopped mint leaves, beat evenly.
Flip the cooled cake embryo over again. Spread the whipped cream evenly on the cake base, leaving about 3cm at the end without smearing the cream. The cream will be pushed up when rolling.
Roll up the cake roll with the help of the rolling pin.
Wrap it in tin foil, tighten both ends, and refrigerate for a few hours to set.
Finished product picture.