Matcha Cake Roll
by I love baking
Favorite
Difficulty
Normal
Time
1h
Serving
2
I like the light scent of matcha tea"
1. Mix low-gluten flour and matcha powder and sift for later use
2. Mix sugar, water, milk and condensed milk and stir well
3. Add the sifted tea powder, knead the cornstarch and stir evenly
4. Add egg yolk and mix well
5. Add sugar and lemon juice to the egg white, beat it with an electric whisk until it is wet and foaming, and you can pull out the sharp corners.
6. Add half of the beaten meringue to the batter and mix evenly with a spatula
7. Pour the mixed batter into a baking pan lined with greased paper, and use a spatula to smooth the surface of the batter
8. Put it into the preheated oven and bake, the heat is 160 degrees, the heat is 120 degrees, and bake for 30 minutes
9. After the cake cools, put a piece of paper or tin foil on the table top, put the cake on the paper, spread a thin layer of cream on the cake surface, roll the cake, and let the rolled cake stand for 10 minutes to prevent looseness
10. Cut the cake roll into 5 5cm long small egg rolls, decorate the cake roll with chocolate accessories, and sprinkle some moisture-proof powdered sugar.
Tips:1: The egg white can be played as wet as it is, if it is too dry, it will be easy to crack when rolled up
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