[food Challenge Baking Competition Area]: Full of Greenery---matcha Honey Bean Rolls

[food Challenge Baking Competition Area]: Full of Greenery---matcha Honey Bean Rolls

1. Separate egg white and egg yolk.

2. Put 20 grams of soft white sugar into the egg yolk bowl, stir with egg until it is even and the sugar has melted, add butter liquid and mix well.

3. Sift the low-powder and matcha powder into the basin.

4. Stir well and set aside.

5. Add a few drops of lemon juice to the egg whites, beat at low speed until thick foam; add 60 grams of soft sugar at a time and beat at medium speed.

6. Beat until wet foam, about 7 to distribute.

7. Add 1/3 of the egg white to the egg yolk batter, stir well.

8. Pour back into the egg whites, quickly cut and mix evenly.

9. Pour the batter into the mold to smooth the surface, shake it a few times to expel the bubbles inside; after preheating the oven for 180°, place the middle layer and bake for 15 minutes.

10. Take a small amount of fondant paste, roll it into thin slices, and use a small embossing die to form a flower shape.

11. Use fondant tools to fix the flowers.

12. Take a small amount of fondant cream, mix it with yellow pigment and knead it well, and decorate the center of the flower to make stamens.

13. Shake the whipped cream and pour it into a water-free and oil-free container, add red bean paste and beat at medium speed.

14. Beat to 80% and keep refrigerated for later use.

15. When the cake is out of the oven, put it upside down on the grill, cool thoroughly and remove the oil paper; spread the red bean cream filling on the cake slices, and evenly sprinkle the honey red beans on the cream filling.

16. The cake slices are rolled into a roll, wrapped in oil paper, put in the refrigerator for 15 minutes, take out the fondant flowers and cut into pieces to enjoy.

Tips:

The red bean paste is commercially available, which is sticky and sweet, so no sugar is added to the filling.