Matcha Cream Honey Bean Roll

Name: Matcha Cream Honey Bean Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 40g Low powder; 40g Sugar; 40g milk; 40g Sunflower seed oil; 200g Light cream; 5g Matcha powder; Some Honey bean; a little Lemon juice

by Ming Cuiyan

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Ingredients

Matcha Cream Honey Bean Roll

1. After separating the egg yolk and egg white, add oil and milk to the egg yolk and beat well.

2. Sift in the low powder and matcha powder and beat evenly.

3. Beat the egg whites until coarsely foamed and add one-third of the sugar.

4. Add sugar in three times until the egg whites are beaten until moist foaming.

5. Take one-third of the egg whites and stir evenly in the egg yolk lake.

6. Pour the evenly mixed batter into the remaining egg whites.

7. Cut and mix evenly, do not make a circle to avoid defoaming.

8. Pour the batter into the baking pan with greased paper and scrape it evenly.

9. Bake at 180 degrees for about 15 minutes after the oven is preheated, and the toothpick is ready without sticking after being inserted.

10. Whipped cream.

11. Put the cream in the cake.

12. Add honey beans.

13. Roll it up and put it in the refrigerator.

14. Finished product.

Tips:
1. Matcha tea can also be replaced with cocoa or red yeast rice to make cocoa cake rolls and red velvet cake rolls.
2. The temperature of each oven is different for your own reference.