Matcha Cake Roll

Matcha Cake Roll

1. Prepare the ingredients

2. Separate the egg white and egg yolk and put them into two clean, water- and oil-free cooking bowls. Pour the milk and corn oil into the egg yolks and mix them with a manual whisk to form a uniform emulsification.

3. Mix low-gluten flour and matcha powder evenly and sift into the egg yolk paste. Use a whisk to stir evenly in the figure 8 and z form (do not stir out the gluten in a circle), and use a rubber spatula to put the unmixed flour particles in Spread gently on the edge of the basin.

4. Use an electric whisk to beat the egg whites into large fish-eye bubbles, then add 1/3 of the fine sugar and continue beating. Add the remaining fine sugar in two batches.

5. Whip the egg whites to a wet foaming state, that is, when the whisk is lifted, the egg whites become curved triangles.

6. Take 1/3 of the beaten egg white and add it to the egg yolk paste, and mix it up and down evenly. (Don't stir in circles)

7. Pour the mixed batter into the remaining egg white batter.

8. Stir again and mix evenly. Pour it into a baking dish lined with greased paper.

9. Put it in the preheated oven, 160°-170°, middle layer, bake for 12-15 minutes, bake it until the surface is colored, take it out and let cool. (Bakeware size 25cm wide and 27cm long)

10. Keep the whipped cream in the refrigerator for at least 12 hours in advance, then pour it into the container and add the caster sugar.

11. Use an electric whisk to beat to the extent that the grain can be maintained.

12. The cold cake is peeled from the oil paper, and the oil paper is still placed under the cake, and whipped cream is spread on the surface.

13. Slowly roll up the cake with greased paper and set it tightly for at least 20 minutes.

14. Put a long piece of paper on the rolled cake roll, sift the moisture-proof powdered sugar, remove the piece of paper, and squeeze the whipped cream.

15. Platter.

Tips:

1 Try to use eggs as fresh as possible. If they are refrigerated in the refrigerator, take them out in advance and bring them to room temperature.
2 When mixing the egg yolk paste with the egg white, mix it gently and quickly by turning up and down. Avoid drawing circles and copying for too long to prevent the egg white from defoaming.