Matcha Honey Bean Cake Roll-matcha Control's Favorite, Full of Matcha Fragrance Can Not Help The Temptation!

Matcha Honey Bean Cake Roll-matcha Control's Favorite, Full of Matcha Fragrance Can Not Help The Temptation!

1. Add 30g of fine sugar to the egg yolk and stir well, then add the salad oil

2. Stir evenly with a manual whisk, sift in cornstarch and low-gluten flour, and stir into egg yolk paste

3. Add 35g granulated sugar to the egg white three times and beat it with an electric whisk until it is foamy

4. Take 1/3 of the whipped egg white and add it to the egg yolk batter. Use a spatula to use a cutting board to mix evenly, then pour the batter back into the remaining 2/3 of the egg white and mix it into a cake batter.

5. Take out a small part of the cake batter, put it into a disposable piping bag, and cut a small mouth

6. On the baking pan covered with greased paper, draw lines to form a diamond-shaped grid, put it in a preheated 175° oven, bake for 1 minute and then take it out

7. Then sift the matcha powder into the cake batter left in the previous step, and stir it into a batter

8. Put the mixed batter into a piping bag and cut a small mouth

9. In the diamond-shaped grid of the previous painting, draw a green square, put it in a preheated 175° oven, bake for 1 minute and take it out

10. Pour the remaining matcha-colored cake batter back into the previous cake batter, stir evenly, and mix into a lighter matcha-colored cake batter

11. Pour the mixed light matcha-colored cake batter into a baking tray, shake it for a few times, put it in a preheated 175° oven, and bake for about 15 minutes.

12. After baking the cake, immediately take out the back button and put it on the drying net, carefully tear off the previous grease paper, and then cover it back on the cake, and continue to dry

13. Whipped cream and sugar to beat to 60%

14. The dried cake slices, turn it over, and spread the light cream evenly on top

15. Sprinkle some honey beans evenly

16. Slightly press one end with a knife

17. Gently roll it up with your hands, wrap it in plastic wrap, put it in the refrigerator, refrigerate for a while, cut into pieces and use it!

18. Finished product~

Tips:

Precautions:

1. Add cornstarch to make the batter not easy to defoam.

2. You can put a piece of pattern paper under the baking tray and squeeze various patterns to make it easier.

3. The oiled paper must be painted with a layer of oil so that the pattern will not be stuck.

4. After the baking sheet is torn off, the baking tray paper must be back out of the oven. Otherwise, the surface will dry out and cracks will appear, and it will be easy to break when rolled.

5. A few strokes in front of the cake body can roll up the cake more perfectly.

6. When cutting the cake roll, use hot water to pour it on the cutting knife to make the cut more perfect.