Matcha Roll
by Yingtai Baking
Favorite
Difficulty
Easy
Time
30m
Serving
1
Cool
1.
Prepare materials
2. Matcha powder, milk, light cream, salad oil and mix well
3.
Heat slightly over low heat and stir until the matcha powder is completely melted away from the heat
4.
Pour in the sifted low-gluten flour and mix well with a manual whisk
5.
Add three egg yolks and mix well and set aside
6.
Add the egg whites with fine sugar, beat with an electric whisk until wet and foam, lift the whisk, the egg white hanging on the egg head is in the shape of a big hook
7. Take one-third of the meringue and stir into the matcha egg yolk paste. After mixing, pour into the remaining two-thirds of the meringue, stir evenly and set aside, pour it into a golden baking pan with greased paper, spread evenly and shake twice. under
8.
Put it in the preheated oven, heat up and down 170 degrees, bake for about 15 minutes
9.
To prepare the cream part, mix the whipped cream, cream cheese and powdered sugar in a basin, and heat slightly over water until the cream can be stirred into a smooth state
10.
When the baked cake is cool, spread cheese sauce on the cake, and then sprinkle some honey beans
11.
Roll it up, put it in the refrigerator for half an hour and then slice it
12. The dessert is complete
Tips:Tips
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