First, make Earl Grey cream. Add water and earl grey tea to saucepan and bring to a boil until dark. Strain the earl grey tea through a fine sieve, then put it in the whipped cream and cool it in the refrigerator for at least 2 hours. I used Twining Earl Grey tea.

Prepare the earl grey tea on the sheet by grinding it finely, mixing it with the soft flour, and sifting it.

Make a sheet~ Beat in the egg and yolk, add sugar and maple syrup, and stir well as if you are melting the sugar with a medium bath. When the egg sugar water becomes lukewarm, beat it with the middle of the hand mixer. If the bubbles come up enough and the ribbon is drawn with bubbles for about 3 seconds, clean the bubbles with the first step of the hand mixer for about 2 to 3 minutes.

Add the prepared sifted powder, mix well without any raw powder, melt the butter and milk mixture with a medium bath, add a part of the dough, mix well, and then add to the main dough and mix well with a big movement.

Panning in a parchment pan, flatten with a scraper, pour 1/4 cup water into a deep pan, overlap the kneaded pan, and bake until golden in an oven preheated to 210 degrees for about 9 minutes.

Whisk the chilled cream tightly while the sheet is baking.

Remove the finished sheet from the oven, shock it, remove the gas, remove the parchment paper, and cool it down in a cooling net.

Place the cold but still lukewarm sheet on a wet cloth with the dark color of the sheet up and cut the ends diagonally. Apply 2/3 of the prepared cream on the sheet and roll slowly from the front with cotton cloth.

Allow the rolled cake to shape in the refrigerator for about 20 minutes.

Apply the remaining cream to the surface of the roll cake in moderately. If you decorate it nicely, it's done!