Matcha cake roll, that fragrant emerald green.I have always liked it.Breakfast, afternoon tea…..Come on a piece at will, it is so refreshing and pleasant, with a fragrance of lips and teeth.
How to make matcha cake roll
1: Separate the egg white and egg yolk, add corn oil, milk, and 10 grams of fine sugar to the egg yolk, and mix well.
2: After the matcha powder is dispersed with warm water, add it to the egg yolk and stir well, then sift into the low powder and stir evenly.
3: Pack the egg whites in a clean container without oil and water, and add a few drops of white vinegar.
4: Beat with an electric whisk until wet foaming, and add the remaining 30 grams of fine sugar in three times.
5: Take one-third of the egg white and add it to the matcha egg yolk paste, gently stir evenly.
6: Then pour back into the remaining two-thirds of the egg whites, and gently stir evenly.
7: Before whisking the egg whites, preheat the oven.
8: Pour the mixed matcha cake batter into a baking pan lined with greased paper.
9: Put it in the preheated oven and bake at 160 degrees for 20 to 25 minutes.
10: Take out the cake roll that has been tested, move it to the baking net, and tear off the oily paper on the four sides. At this time, matcha cream can be prepared.
11: When it reaches the temperature of the palm of the hand, cover the surface with a piece of clean greased paper, turn it over, turn the cake roll up, and tear off the greased paper at the bottom, and smear the whipped matcha cream.
12: Roll up, tighten both ends, put in the refrigerator for more than half an hour and then cut into pieces.
Matcha Cake Roll
- 20 g milk
- 40 g Low-gluten flour
- 15 g Matcha powder
- 150 g Light cream
- 52 g Caster sugar
- 35 g Corn oil
- White vinegar