Make a soft green tea sheet. Place the eggs in a bowl, beat lightly, and add sugar 2-3 times. And use a hand mixer to add light and rich foam. When the ivory light is turned and the hand mixer is lifted, the ribbon makes a dough that lasts for 3 to 4 seconds.

Add the sifted powder when the egg foam rises in abundance as shown in the picture. Sift the green tea powder and flour and mix quickly so that the bubbles do not burst.

Put butter and milk in another bowl, double-hot or melt in a stove, take a spoonful of green tea batter, mix it with milk fat, and put the oil and fat dough back into green tea dough. The reason for this is that if you put the milk fat into the dough right away, the bubbles may burst, so mix the dough with the milk fat and put it back in.

Place parchment paper on an iron plate and add smooth dough. It's a dough that works well when it falls down the stairs.

The iron plate was so big that the dough was a little short, but a 36cm iron plate would be just the right amount. Clean the top side with a scraper and bake at 180'c for 12-15 minutes. Be careful not to overbake too much as the moisture evaporates and tears easily when rolling a roll. Let the baked sheet cool enough.

Whip the whipped cream while the sheet cools. Place whipped cream and sugar in a clean, dry bowl and make hard-horned whipped cream.

When the sheet cools completely, place it at room temperature and spread out the soft red bean paste evenly. You can skip the red bean paste, but it was so delicious when I applied it to the green tea roll cake. If the sediment is too hard to apply, add a little milk and adjust to soften before applying.

Spread whipped cream evenly on top of red bean paste. And mark the sheet a couple of times to make it easier to roll.

And put a proper amount of red bean paste on top. They always sell large amounts of red bean paste, so if I buy it, I don't think I'll eat it often and it'll be in the freezer. I made a bowl of red beans using red beans. I think it would be good to make it whenever you need it. I put it in the cheesecake. I eat it with ice cream. I'm going to make muffins, too.

Roll it with the parchment on the bottom. And let it harden in the refrigerator for an hour or two.

It's a green tea red bean roll cake. This time, the sheet was baked well or dried very well like a snail because I used a large iron plate. In the past, I used a small oven and a small mold, so it didn't dry well. I really liked the shape of the rolled out roll. Everyone knows that green tea and red beans go well together, so if you look at green tea roll cakes, there are lots of red beans in them. Let's make a roll cake at home now.