Honey Bean Matcha Towel Roll

Honey Bean Matcha Towel Roll

1. Beat the eggs for later use, no need to beat them.

2. Then add the caster sugar and stir well until it melts.

3. Add milk and mix well.

4. Sift in the matcha powder. In this step, the matcha powder may form small particles, which shouldn't be melted. It's okay. Sift a few more steps later. Or you can mix it with a little milk and matcha powder first, then pour it into the egg batter.

5. Add corn oil and mix well.

6. Then sift in the low powder and mix well. The stirred batter is sieved several times. Use a spatula to press and fuse the small particles until they are smooth and free of particles, and then let stand for 15 minutes.

7. Heat the pan on a low heat, put a spoonful of batter, turn the pan to spread the batter evenly. Heat it on a low heat, and when you see large bubbles puffing up the dough, you can peel it off and let it cool for later use. Repeat the steps until all the dough is spread.

8. The whipped cream is whipped with sugar, and the whipped cream must be refrigerated.

9. After the dough is completely dried, take four dough sheets and place them in sequence, and spread light cream on them, taking care not to spread them on the sides, and then sprinkle some honey beans.

10. Fold in next to the dough, be sure to fold it, because the cream will leak when the roll is not folded.

11. Roll up from top to bottom to form a towel roll.

12. Sprinkle some matcha powder or cocoa powder on it, and you're done with a little decoration.

Tips:

I chose Isuzu for the matcha powder. At first, the matcha mix will have particles, which need to be sieved and pressed with a spatula to fuse. This step requires patience. If you have a tea maker, you can beat the matcha powder and milk until they are fused before mixing into the batter.


Make a small fire throughout the whole process, paying attention to the state of the bulging skin. Be sure to use non-stick pans, ordinary pans cannot be spread.