Matcha Polka Dot Cake Roll

Matcha Polka Dot Cake Roll

by Cat Cat Flower Kitchen

4.9 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The recipe learned from Huihui uses 50 bells of tea, and the finished product tastes very good. In the same recipe, replace the tea with cocoa powder, red yeast rice powder, purple potato powder, and bamboo charcoal powder to make a polka-dot cake.

Matcha Polka Dot Cake Roll

1. Separate egg yolk and egg white, and sieve the flour twice for later use.

Matcha Polka Dot Cake Roll recipe

2. Pour the milk and oil into the container, use a whisk to beat in a "Z" shape until it becomes emulsified (about 3 minutes)

Matcha Polka Dot Cake Roll recipe

3. Pour in the sifted flour and mix until there are no particles.

Matcha Polka Dot Cake Roll recipe

4. Add the egg yolk, the egg yolk liquid is treated with the egg method, and the taste is more delicate.

Matcha Polka Dot Cake Roll recipe

5. Mix with the word "一" until evenly, set aside and set aside.

Matcha Polka Dot Cake Roll recipe

6. Start to beat the egg whites at high speed until large fish bubbles are formed, then add 20 grams of sugar.

Matcha Polka Dot Cake Roll recipe

7. When it is twice as large, add 15 grams of sugar and continue to whisk.

Matcha Polka Dot Cake Roll recipe

8. Add 15 grams of sugar and a little cornstarch to this state.

Matcha Polka Dot Cake Roll recipe

9. Just keep it wet.

Matcha Polka Dot Cake Roll recipe

10. Take 1/3 of the egg white and mix the egg yolk evenly.

Matcha Polka Dot Cake Roll recipe

11. Then pour the mixed egg yolk liquid into the remaining egg whites, and mix evenly by cutting and mixing.

Matcha Polka Dot Cake Roll recipe

12. Take out 20 grams of the mixture, add 1 gram of tea, and mix well.

Matcha Polka Dot Cake Roll recipe

13. Pack it in a disposable piping bag.

Matcha Polka Dot Cake Roll recipe

14. Preheat the oven up and down at 170 degrees for 10 minutes. Use the preheating time, spread the tarp on the baking tray, open a small opening in the piping bag, squeeze out the desired wave points on the tarp, bake for 1 minute and take it out after setting.

Matcha Polka Dot Cake Roll recipe

15. Place the mixture at a height of 30 cm from the baking pan, pour it into the baking pan and spread it out with a tool. Shake down the bubbles a few times.

Matcha Polka Dot Cake Roll recipe

16. Bake at 170°C for 25 minutes and take out while it's hot.

Matcha Polka Dot Cake Roll recipe

17. Spread a piece of greased paper on the net, and take out the cake slices upside down.

Matcha Polka Dot Cake Roll recipe

18. Gently tear off the linoleum.

Matcha Polka Dot Cake Roll recipe

19. Cover it with a piece of greased paper to prevent the water from evaporating.

Matcha Polka Dot Cake Roll recipe

20. Beat 200ml whipped cream with 20g sugar. Reverse the cake slice that has been cooled, and spread the cream on the opposite side of the polka-dotted side.

Matcha Polka Dot Cake Roll recipe

21. Roll it into a cake roll, put it in the refrigerator for more than 4 hours, and it will be 0k.

Matcha Polka Dot Cake Roll recipe

Tips:

The egg whites only need to be beaten by 7 minutes (wet beaten), and the cake rolls are easy to crack if they are beaten too much.

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