Matcha Cake Roll

Matcha Cake Roll

1. Weigh all the materials separately and prepare them. Separate the egg white and the yolk, and put them into a large bowl without water and oil.

2. Sift low-gluten flour and matcha powder for later use

3. Pour the salad oil into a large bowl, then pour pure milk

4. Pump and stir evenly

5. Add 10g of fine sugar to the egg yolk

6. Use an electric whisk to beat until it is viscous and whitish

7. Add the whipped egg yolk to the stirred liquid in Part 4

8. Stir well

9. Add sieved powder materials

10. Stir evenly

11. Start to beat the egg whites. Add one-third of fine sand after beating to coarse foam

12. Beat until fine foam and add another third

13. Beat until the lines appear and add the remaining fine sugar

14. Beat the egg whites to 80% of the wet foam and a big hook state appears. Preheat the oven, upper and lower fire, 150 degrees

15. First take a third of the meringue and add it to the cocoa paste

16. After mixing evenly, add all the remaining meringue and continue to mix evenly

17. Pour the mixed cake batter into the baking pan

18. Tilt the baking tray slightly to flatten the batter.

19. After shaking the plate 3 times, put it in the preheated oven, and bake for about 20 minutes.

20. After baking, take it out and let cool

21. Waiting for the cake base to cool down to prepare the cream

22. Add fine sugar to the whipped cream, beat until the lines are obvious, the whisk can be lifted to pull out the firm corners, and then put it in the refrigerator for later use

23. Take a piece of oil paper and spread it, and buckle the cold cake base upside down

24. Take off the tarp

25. Take out the whipped cream and spread it evenly on the cake base

26. Roll up the cake base according to the methods of folding, pressing, lifting, rolling, and unwinding, and put it in the refrigerator to shape it.