Matcha Red Bean Roll
by xuna07
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Add 40g of powdered sugar in three times with egg whites and beat until stiff foaming.
2. Add 10g of icing sugar to the egg yolk and beat until the color becomes whitish, swollen and sticky.
3. Add the salad oil to the egg yolk paste in batches and stir well, then add milk all at once and stir.
4. Mix matcha powder and low-gluten powder through a sieve.
5. Pour the sieved matcha powder and low-gluten powder into the egg yolk paste and stir evenly.
6. Add the egg whites to the matcha egg yolk paste three times and stir evenly (turn up and down, do not stir in circles to avoid defoaming).
7. Pour the batter into a baking pan lined with greased paper and put it in the second level of the oven at 170° for 15 minutes.
8. Add 20g of whipped cream and sugar, beat to nine, distribute and spread on the cake slices after cooling, add appropriate amount of honey red beans.
9. Roll up the cake slices with greased paper, put them in the refrigerator for 30 minutes, and then slice them.
