Matcha Honey Bean Cake Roll

Name: Matcha Honey Bean Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 8g Matcha powder; 4 egg; 50g Salad oil; 55g milk; 65g Caster sugar; 1g salt; 300g Light cream; 30g Powdered sugar; 100g Honey Red Beans

by Water pity

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Everyone always says that matcha and red beans are a perfect match. The Matcha Honey Red Bean Cake Roll is a must for those who like Matcha. Speaking of this roll cake, I must strongly recommend it. This roll cake is very, very moist, delicate and tastes great. Such a perfect cake is paired with whipped cream full of natural milk fragrance and sweet and soft honey red beans. Don’t you prepare this dessert for afternoon tea? "

Matcha Honey Bean Cake Roll

1. Step 1 Prepare all the ingredients. Separate the white and yolk of the egg.

2. Add salt to the egg yolks and beat them up.

3. Add vegetable oil and beat evenly.

4. Add milk and beat evenly.

5. After mixing low-gluten flour and matcha powder, sift into the egg yolk.

6. Use egg yolk to draw a word and mix well or stir evenly with a spatula, so that the powder and egg yolk are fully mixed and evenly, and it becomes a delicate egg yolk batter.

7. Add fine sugar into the egg white three times, and beat until the whisk is lifted. The egg white can pull out a long sharp corner (a state between dry foaming and wet foaming, with the sharp corners standing upright but slightly at the top). A little bend.

8. Dig 1/3 of the egg white into the egg yolk paste, stir evenly from the bottom with a spatula (do not stir in a circle), after mixing, pour into the egg white and continue to stir evenly.

9. Pour the batter into the baking pan and smooth it with a spatula.

10. Put it in a preheated oven with a high and low heat of 170℃ and bake for about 18 minutes until the cake is completely fluffy. Use a toothpick to pierce the cake into the cake. If there is no residue on the removed toothpick, it means it is ready.

11. Take the baked cake out of the oven immediately.

12. Take out the baking tray and tear off the silicone mat. Let the heat release.

13. Pour the whipped cream into a large bowl, pour in powdered sugar, and whip the whipped cream.

14. Spread the whipped cream evenly on the cake slices.

15. Sprinkle red beans with honey.

16. With the aid of a rolling pin, roll the oily paper backwards on the rolling pin, press the rolling pin to roll the cake forward, and the oily paper back, wrap the rolled cake with oily paper, and put it in the refrigerator for about 2 hours until it is completely Stereotyped.

17. The cake rolls are ready to be cut after they are shaped.

18. After cutting it with a knife, you can reveal the beautiful cut surface inside. (If you want to cut the noodles more beautifully, after every cut, you have to wipe the knife clean and then cut another cut.)

19. The matcha honey bean cake roll is complete.

20. Just do it if you like it.

Tips:
1. The method of making matcha chiffon cake is the same as ordinary chiffon cake, except that matcha powder is added. The taste of this matcha chiffon cake roll is very, very good. When the egg whites are beaten, do not beat them to dry foaming, and stop when they are about to reach dry foaming. This degree of taste is the best.
2. When the matcha powder and low-gluten flour are mixed and moved into the egg yolk paste, they will easily produce particles. If you are afraid of generating matcha powder particles, you can use another method: first use a small amount of milk (in the formula) to dissolve the matcha powder. . Sift the low-gluten flour into the egg yolk and mix into an egg yolk paste, then add the melted matcha powder and mix well.
3. The freshly rolled cake rolls cannot be cut when they have not been finalized. Put it in the refrigerator for about 2 hours and then cut it to cut beautiful noodles.