Matcha Panna Cocoa Rolls--the Deep Autumn Taste of Sweetness
1.
Chocolate chiffon 170 degrees, bake for 15 minutes. (Insert a toothpick to make the batter not sticky) Please refer to the previous article "Chocolate Chiffon"
2.
The fish film is soaked in clean water beforehand and set aside. Put the milk, caster sugar, cornstarch and matcha powder together and mix well, add whipped cream, keep stirring on low heat until it is thick and remove from heat. After removing the heat, add the soaked fish film, stir until completely melted, pour into a small rectangular mold, refrigerate until completely solidified into custard.
3.
Slowly tear off the parchment paper after baking.
4.
Turn the demoulded chiffon over, and make a few even cuts on the surface, mainly to facilitate rolling into a roll, and be careful not to cut it.
5.
Whip the whipped cream with caster sugar. Spread the whipped cream evenly on the surface.
6.
Cut the panna cotta into strips and place them on 1/3 of the cake slices.
7.
Roll into a cake roll. After the roll is finished, place the opening facing down, let it stand for 15 minutes, and shape.
8.
Made cocoa panna cocoa by the way.
9.
Of course, cocoa custard can also be rolled in the cocoa cake roll instead of matcha custard. It depends on everyone's preference.
10.
The biggest feature of this cake roll is its extremely richness.
