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.

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)

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

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

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

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

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

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

9. Just keep it wet.

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

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

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

13. Pack it in a disposable piping bag.

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.

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.

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

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

18. Gently tear off the linoleum.

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

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.

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

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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