Diamond Matcha Honey Bean Roll

Diamond Matcha Honey Bean Roll

1. Prepare the ingredients, separate the egg whites and yolks (take 4 egg whites and 3 egg yolks)

2. Add 35g of fine sugar to the egg yolk and beat it with a manual whisk

3. Then add water, salad oil, and lemon juice in turn and stir well

4. Sift in low-gluten flour and cornstarch

5. Use a whisk to mix into a uniform streamlined batter for later use

6. Add 30g of fine granulated sugar to the egg whites three times, beat until wet and foamy, and lift the whisk to appear sharp corners

7. Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly

8. Pour the mixed batter back into the remaining two-thirds of the egg whites

9. Continue to mix into a fine paste

10. Put a small amount of the original batter into a piping bag, cut a small cut at the sharp corners, and draw a linear pattern of rhombus on a baking pan covered with greased paper. Put it in a preheated 175 degree oven for 1 minute and take it out

11. Sift the matcha powder into the remaining batter and stir to form a uniform matcha batter

12. Put the matcha batter into the piping bag, cut a small cut on the front, and extrude the checkered pattern on the roasted lined baking tray, then put it in the 175 degree oven for 1.5 minutes and take it out

13. Pour the remaining matcha batter into the original batter and mix into a uniform light matcha batter

14. Pour all the mixed light matcha batter into the baking pan

15. Use a spatula to smooth the surface of the cake batter, pat the bottom lightly to make big bubbles

16. Put it in a preheated 175 degree oven and bake for about 15 minutes. You can take a toothpick and try it if it doesn’t stick.

17. The baked cake slices are immediately buckled upside down on the drying rack to prevent shrinking, tear off the greased paper while it is hot

18. Cover it again to prevent cracks during the roll

19. At this time, the animal whipped cream and fine sugar are beaten into a cream frosting

20. When the cake is cooling and no temperature, change a piece of clean greased paper and turn it over, cut off both ends, and make a shallow cut at 2cm in front of the cake body

21. Spread butter frosting, put a few honey beans

22. Roll it up tightly, wrap it in oiled paper, and put it in the refrigerator for 1 hour to set

23. Another special roll cake is ready

24. Segment sharing

Tips:

1. Add cornstarch to make the batter not easy to defoam.

2. You can put a piece of pattern paper under the baking tray and squeeze various patterns to make it easier.

3. The oiled paper must be painted with a layer of oil so that the pattern will not be stuck.

4. Knock the bottom of the baking tray with your hands to shake out large bubbles.

5. After the oven is out of the buckle, tear off the baking tray paper and cover it back, otherwise the surface will dry out and cracks will appear easily, and it will be easy to break when rolled.

6. Make a few strokes in front of the cake body to roll up the cake more perfectly.

7. Use hot water to pour on the cutting knife when cutting the cake roll to make the cut more perfect.