#aca Baking Star Competition# Matcha Red Bean Hill Cake Roll
1.
[Cake making process] Mix egg yolk + 10g fine sugar, then add honey at about 40 degrees.
2.
Stir until the volume increases, the color becomes obviously lighter, the liquid is viscous, and there are obvious lines when dripping and scratching.
3.
For the egg whites at refrigerated temperature, add 40g of fine sugar in 3 times until the egg white hooks can be raised upright and slightly curved (close to dryness)
4.
Put half of the egg whites into the egg yolk liquid of step 3 and mix well with a rubber spatula.
5.
Sift the low-gluten flour and matcha powder into the previous step in twice, and stir evenly with a rubber spatula.
6.
Add the remaining half of the egg whites (because it is left aside for a while and beaten a few times to restore smoothness before use), stir evenly with a rubber spatula.
7.
Milk + butter, heated to the state before boiling. Then pour into the previous step and stir evenly.
8.
Pour it into a baking tray lined with baking paper, smooth it, tap the baking tray lightly, put it in the oven at 350 degrees for 13 minutes, middle level, out of the oven, knock the baking tray on the countertop, shake out the high heat, and then put the cake slices together with the baking paper Move to the grill to cool down.
9.
The filling of the cake roll is made with red bean custard cream1, egg yolk + 15g fine sugar, and stir until the volume increases, the color is obviously lighter, the liquid is thick, dripping and scratching have obvious lines~ Then sift in low-gluten flour and corn starch Mix well, then add milk and vanilla extract and mix well ~ then pour into a small pot, heat on low heat, and stir first with a wooden spoon. When it becomes slightly viscous, change to a small whisk and keep stirring, it will experience a very sticky When it thickens to a slightly thinner state, it has a low state when scooped up. At this time, you can turn off the heat, and be careful not to muddy the bottom.
10.
Transfer to a large bowl, directly cover the sauce with plastic wrap, and refrigerate until cool.
11.
Add the completely softened butter in 2 times, use an electric whisk to beat the sauce into a paste, not flowing, and feel like butter, if it feels soft, you can refrigerate it to a suitable hardness
12.
Stir in the honey red beans and the filling is ready
13.
Roll cake roll: Let the cake pieces cool, tear off the baking paper, smear the fillings made before, and leave 2-3 at the end without filling.
14.
Roll the cake rolls homeopathically, gently but quickly; refrigerate or freeze for about 10 minutes after the roll is finished. Then cut into pieces and serve.
