Matcha Cake Roll

Matcha Cake Roll

1. 1. Weigh all kinds of materials and prepare them. The temperature of eggs and milk should be the same, and they should be refrigerated to avoid differences in liquid temperature, which may cause lumps in the mixing of flour. Egg yolk batter 10g sugar, 45g egg white sugar.

2. 2. Use a manual whisk to fully beat the corn oil, milk, and sugar until it is even and the sugar is dissolved. Milk and corn oil are fully emulsified.

3. 3. Add egg yolk and continue to mix evenly in a straight line.

4. 4. Sift the low-gluten flour and matcha powder into it, and mix it evenly with a manual whisk in a straight line. Don't stir too much, the batter will become gluten, which will cause the final product to be sold.

5. 5. Add a few drops of lemon juice or white vinegar to the egg whites, divided into 3 times as shown in the figure below, add granulated sugar, and beat until moist, 8 minutes. The egg whites in the basin and the egg-beating head have curved corners. It is not advisable to hit or send it out of place in a flowing state.

6. Laundry foam

7. Slightly runny

8. Small corners, low speed and slow play.

9. 6. Scrape one-third of the egg white on the side of the egg white bowl into the batter, cut and mix evenly.

10. 7. Pour the mixed batter slowly from the edge into the egg white pot at a height of 20 cm from the egg white pot.

11. 8. From the bottom of the basin, from 8 o'clock to 2 o'clock, cut and mix evenly without defoaming. Wipe the baking tray twice with a paper towel dipped in corn oil in advance, and apply a layer of oil evenly, no oily paper is needed.

12. 9. Hold the baking pan with both hands, and gently shake the four corners, so that the cake batter is evenly distributed in the baking pan. Knock the bakeware several times to shake out air bubbles on the surface.

13. Exhaust evenly.

14. 10. Preheat the oven to 160 degrees in the oven 15 minutes in advance. Put it in the middle and lower layer, about 20 minutes, the color is evenly out of the oven. Each oven has different conditions, so the temperature and time are for reference only.

15. 11. Separate the cake from the four sides with a spatula. Cover the greased paper upside down on the drying rack.

16. 12. While it is warm, cut the front and back corners at a 45-degree angle. Add whipped cream to matcha powder and sugar and beat until 9 is distributed, slightly harder.

17. Prepare the roll.

18. 13. According to your own taste, sprinkle with dried fruit, and put more cream on the center of the cake to form an oval shape.

19. Spread the cream in the middle section into an elliptical cylinder.

20. 14. Wrap it up with the help of a rolling pin. Finally, press the upper layer of oiled paper and pull the lower layer of oiled paper by hand. Tighten it and put it in the refrigerator for half an hour to shape. Slice again and enjoy.

21. Put into the refrigerator and freeze for finalization

22. Perfect towel noodle

23. According to the number of people, slice and enjoy.

Tips:

Milk and corn oil must be fully emulsified and mixed evenly before adding egg yolk and stirring. Mix the flour evenly in a straight line, don't over-mix to avoid the flour becoming gluten. The oven should be preheated 15 minutes in advance to grasp the temper of your own oven. This is very important. It is necessary to break in more and bake the cake rolls to make the most beautiful towel noodles.