Matcha Honey Bean Cake Roll
1.
Prepare the materials
2.
Add milk, salad oil, and sifted matcha powder in sequence and mix well.
3.
Add the sieved low-gluten flour and stir until it is smooth and particle-free. Be careful not to mix for too long to cause gluten.
4.
After the egg whites are added to the lemon juice, beat the egg whites at a medium speed, and add the fine sugar a in three times.
5.
Whip the egg whites until they are wet and dry, and can pull up a large hook, and shake it gently without falling off.
6.
Add one-third of the egg whites to the batter, and mix the batter and egg whites for about 20 seconds. Then gently mix the mixed batter with the remaining two-thirds of the egg whites.
7.
Pour the mixed cake batter into the baking pan, smooth it, hold the baking pan with your hands and shake it on the table twice to shake out the large bubbles inside.
8.
Put it in the preheated oven, and set the heat up and down, middle level, 160 degrees, 20 minutes.
9.
Now start to make the filling: Pour the fine sugar b into the whipped cream, and beat it until you pick up the whisk and the tip becomes a small point. Set aside for later use.
10.
After the cake is out of the oven, use a stripping knife to draw a circle around the edge of the mold and then release it from the mold. After cooling, apply whipped cream. Pay attention to more on the head and less on the tail, and then spread the honey beans evenly.
11.
Roll up the cake roll with the aid of oil paper and a rolling pin, pinch the two ends of the rolled cake roll tightly, put it in the refrigerator for half an hour and set it in shape. Cut off the two ends to get a beautiful roll cake.
12.
Tips: 1. If you want to cut cake rolls, cheesecake, or mousse cake, the cut surface is flat and smooth. You can heat the knife with hot water or a hair dryer or directly with fire, and then cut it after drying. 2. Beat the meringue until moist. This can avoid cracking when the roll is rolled. 3. After the finished cake roll is cut into slices, it is sealed and refrigerated for up to 2 days in class. 4. The container for separating the egg whites and yolks must be clean and oil-free and water-free. 5. Wet foaming means that the whisk is lifted, and the egg beater and the meringue in the basin are in a state of big hooks. 6. Take one-third of the meringue and mix it evenly with the egg yolk paste, using a gentle technique, and mix it by turning. Remember not to stir to avoid defoaming. 7. After baking, move the cake roll embryo to the grill to cool, and tear off the grease paper around to facilitate heat dissipation. 8. When rolling, the technique should not be too heavy or too fast. If you are afraid that the rolling will be broken if it is not good, you can use the rolling aid to complete it. The method is to roll the rolling pin back with greased paper and push the cake roll forward simultaneously. After the roll is finished, tighten both ends, and put the cake roll in the refrigerator for 30 minutes to set. 9. The temperature temperament of each oven is different, so the temperature and time should be adjusted according to your own oven.
