Matcha Roll
by Saket-chu
Favorite
Difficulty
Easy
Time
1h
Serving
2
Matcha must use good matcha powder. "
1. Prepare materials
2. Separate the egg white and egg yolk (the bowl containing the egg white must be oil-free, water-free and egg-yolk-free)
3. Egg yolk + 30g fine sugar beaten
4. Add milk and stir well
5. Add corn oil and stir well
6. Mix low-gluten flour + matcha powder and sieve 2 times into the egg yolk paste
7. Stir evenly with a spatula, set aside and set aside
8. Add a little lemon juice to the egg whites. Add 40g of fine sugar in three times and beat to 8 minutes
9. Take one third of the egg whites into the yolk. Stir evenly
10. Then add all the egg yolk paste to the egg whites. Mix quickly and evenly
11. Cake batter
12. Pour the cake batter into the mold with greased paper. Vibrate large bubbles. Preheat the oven to 190 degrees. Bake for 15-20 minutes (temperature depends on personal oven)
13. After baking, take it out and let it cool on the grill
14. Whipped cream + 10g fine sugar, spread evenly on the cake and roll it up, put it in the refrigerator for 30 minutes
15. Cut into pieces and enjoy
