Yes, you can't see it, because I'm adding it to the cream part, not the cake embryo, keeping the smell of the original cake, and a bite down and there's the smell of light cream and tea.

WHAT YOU NEED

Ingredients

Cake embryo: 80 grams of low starch flour
20 g of white sugar
40 grams of sesame oil
100 grams of milk
Four eggs.
5 grams of rum
10 g of honey
20 grams of corn flour
Protein cream: four eggs
10 g of lemon juice
40 g of white sugar
100 grams of light cream
Tea powder in moderation

How TO MADE Swiss tea cake rolls

Steps 1 to 4

1. All materials are ready.

2. Mix milk evenly with white sugar, sesame oil, honey, rum

3. Sift the low-fat flour and cornstarch and add to step one to stir until free of particles

4. Add the egg yolk and stir evenly.

Steps 5 to 8

5. Add sugar and lemon juice to 7 percent protein cream (moisture), add the finished protein cream to the dough and stir evenly

6. Placed in a flat pan, baked on 170°C, 120°C for 38 minutes

7. When the time comes, take it out immediately.

8. Beat the cream to a hard seven.

Steps 9 to 12

9. Add the cream to the tea powder and stir for a few seconds.

10. Cool the cake pads on the oil paper and squeeze the tea cream on the surface.

11. Roll up, put in the refrigerator and refrigerate for 10 minutes.

12. Tear off the oil paper.

Handy cooking tips

　　1: as long as the protein reaches a moist bubble state 2: if you like the taste of matcha, you can add more