Matcha Cream Cake Roll
1.
Prepare all the materials
2.
Separate the eggs first, put the egg whites in an oil-free and water-free egg beater, and put the egg yolks in a small bowl for later use
3.
First mix the hot water and matcha powder and stir well
4.
Then sift the matcha liquid so that there are no particles
5.
The sieved matcha liquid is very fine and no particles
6.
Add corn oil to matcha liquid, and use a manual whisk to emulsify in a zigzag manner until you can’t see the oil flowers. Note that the emulsification must be in place, otherwise it will be high and low during baking.
7.
Sift into low-gluten flour
8.
Similarly, use a manual whisk to mix evenly with a zigzag technique, so you need to pay attention, the batter that cannot be stirred in a circle will cause the batter to become stiff, which will cause the cake roll to not grow.
9.
Then add egg yolk
10.
Similarly, use a manual whisk and use a Z-shaped technique to mix evenly to a delicate egg yolk paste
11.
Whisk the egg whites at a high speed with an electric whisk until coarsely foamed, then add one third of the powdered sugar
12.
Then continue to beat with an electric whisk at high speed until the meringue is slightly delicate, and then add the remaining half of the powdered sugar
13.
Finally, beat at low speed until the meringue is delicate, then add the remaining powdered sugar
14.
Stir until the meringue is pulled up and the egg beater shows a small hook. The meringue looks very delicate.
15.
The meringue is added to the egg yolk paste three times, each time with a manual whisk from the bottom up until the mixture is evenly mixed, the technique should be light so that no big bubbles will be generated
16.
The 28*28 gold plate of Xuechou is covered with tarp, and then the batter is poured into the baking pan
17.
Flatten it again, and finally shake it a few times to shake out the bubbles in the batter
18.
The ATO-MS32G micro-steam electric oven of ACA North America Electric is preheated up and down to 150 degrees for 10 minutes in advance. After preheating, the cake is put into the upper and middle layer of the oven, and the baking time is set to 150 degrees for 28 minutes.
19.
After the cake roll is baked, take it out and put it on the drying rack, tear off the tarp and cover it with greased paper to let cool
20.
Prepare the stuffing ingredients, the whipped cream must be refrigerated from the refrigerator, so that it can be sent
21.
21. First take 50 grams of whipped cream and add 5 grams of matcha powder 22, 23, 24, 25, 26, 27,
22.
Use a manual whisk to stir thoroughly until no matcha particles are visible
23.
Then add the remaining 200 grams of whipped cream
24.
Beat with a whisk until the texture is obvious and hard lines
25.
Put a large greased paper underneath and put the cake roll on top, face up, towel face down, and cut off the upper and lower ends diagonally.
26.
Then spread the whipped cream on the surface
27.
Finally, roll it up again, put it under the oil paper with a rolling pin, and then roll the cake roll with the rolling pin
28.
Wrap it in oil paper and put it in the refrigerator for less than 30 minutes before cutting into pieces.
Tips:
1. When making matcha cake rolls, the matcha powder must be melted with hot water and then sieved, so that there will be no matcha particles
2. The baking time and temperature are adjusted according to the temperature of your own oven
