Matcha Honey Bean Cake Roll

Matcha Honey Bean Cake Roll

1. Pour the milk into a clean container and mix with matcha powder to form a particle-free paste.

2. Separate the egg whites and yolks into a clean, water- and oil-free container

3. Mix the egg yolk and matcha paste and beat evenly

4. Pour in corn oil and beat, pour in 10 grams of sugar and beat evenly

5. Sift in the low-powder and stir evenly. Be careful not to whip in a circle. To stir or cut, pay attention to the technique.

6. Add a few drops of lemon juice or white vinegar to the egg whites and beat them until fisheye bubbles. Pour in the remaining half of the sugar and continue to beat

7. Beat until thick, pour in the remaining sugar and continue to beat

8. It takes about 4-5 minutes to beat until the wet foaming time, and the oven is preheated at 160 degrees.

9. Take one third of the egg white and put it in the egg yolk paste. Pay attention to the technique to avoid defoaming. The technique is similar to stir-fry and stir from the bottom up. Pour in the remaining egg white and stir evenly. Be sure to quickly avoid defoaming the batter

10. Pour it into a baking dish lined with greased paper, paying attention to pour down from a slightly higher place and use a scraper to smooth the surface.

11. Put it in the preheated oven for about 25 minutes. This is for reference only. The temperature of each oven is different. You should master the time and temperature according to your own oven.

12. Use ice water to whip the animal-based whipped cream when it is baked. If it is vegetable cream, you don’t need to beat it with ice water. After baking, the cake embryo is hot and the oil paper is removed, and it is cooled to the temperature of the palm of the hand. Swipe a few horizontally (forgot to take a picture), put cream on top of honey beans and roll up the cake with a familiar technique

13. Cut a piece of longer oiled paper to wrap the cake roll and tighten both ends and put it in the refrigerator to set the shape for two hours.

14. Finished picture

15. Finished picture

16. Finished picture

Tips:

It’s a little nervous to post the recipe for the first time, maybe the steps are not detailed enough, I hope you can give me more advice!