Sponge cake roll with Matcha
Sponge cake roll with Matcha
Introduction:
Production steps:
Materials required:
Whole egg: 4
Fine granulated sugar: 100g
Low gluten powder: 105g
Matcha powder: 20g
Butter: 10g
Fresh milk: 20 ml
Fresh cream: right amount
Strawberry: moderate
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: milk flavor
Sponge cake roll with Matcha
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1.No need to knead the bread
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