Matcha Blueberry Swiss Roll
by Dian S Jun Jun Jun
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Separate the egg yolk and egg white into a water- and oil-free container
2. Stir the matcha powder with warm water without particles, and pour the milk into the egg yolk container and stir.
3. Go to step 2 and sift in the flour
4. Add a few drops of lemon juice or white vinegar to the egg whites (slightly replace baking powder, which is natural and non-polluting), and powdered sugar is added in three times (big bubbles the first time, dense small bubbles the second time, and wet foaming the third time. ) Continue to beat until the egg white foam does not drip after the whisk is raised, and it is dry foaming.
5. The beaten egg white and the well-stirred egg yolk are mixed in three times, do not make a circular motion, so that the egg white will defoam easily. Try to mix the egg white and egg yolk in the Z-shape. Mix well and pour it into the baking pan, smooth the surface, and put a piece of greased paper on the bottom of the baking pan.
6. Up and down the tube at 180 degrees for 20 minutes. Take out the cake upside down and let it cool, tear off the oily paper and cover the surface lightly to prevent it from drying out. Spread the prepared blueberry sauce, or substitute other jams, or spread whipped cream (hard).
7. Tighten both ends, put in the refrigerator for 1-2 hours to finalize the shape. Don't be frozen!
8. Take it out and slice it with a clean knife. carry out!
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