Matcha Strawberry Cake Roll
1.
Prepare the ingredients first, the matcha powder is Isuzu, and the warm water is about 80 degrees.
2.
Dissolve the matcha powder with warm water, stir well with a spoon, if there are particles, you can sift it once.
3.
Separate the egg whites and egg yolks into 2 clean, oil- and water-free containers, put 10 grams of fine sugar and corn oil in the egg yolks, and stir evenly by hand.
4.
Add the matcha water and stir well, sift in the arowana low-gluten flour, and use the "Z"-shaped technique to mix well and set aside.
5.
Preheat the oven first, the upper and lower pipes are both 150 degrees to start preheating. Put a few drops of egg whites to make coarse bubbles with a whisk, put in 40 grams of fine sugar at a time, and beat with a whisk until the small hook can be lifted.
6.
Take 1/3 of the meringue into the egg yolk paste and mix well with a spatula.
7.
Pour the well-mixed batter back into the remaining meringue, and continue to mix well in cutting and mixing. Pour the well-mixed batter into a baking pan that has been spread with a tarp, and the surface is roughly flattened.
8.
Put it in the lower part of the oven that has been preheated to 150 degrees, bake for 25 minutes, and take it out immediately after that time. Quickly buckle the baking tray upside down on the oil paper, gently tear the tarp around the cake to dissipate heat, and buckle it back again so that the cake is facing up. While it is hot, use a rolling pin to roll it through the tarp to shape it. This is also a small technique for preventing cracking of the cake roll.
9.
Refrigerate the whipped cream for more than 4 hours in advance, add soft sugar and beat with a whisk until it has a clear pattern.
10.
After the cake cools, smear whipped cream on the front and put a few strawberries in the middle. It is recommended to cut the strawberries into small pieces. Use a rolling pin and tarp to roll the cake tightly, and put it in the refrigerator for more than an hour to set.
11.
Before eating, cut off the irregularities of the two ends of the cake, squeeze whipped cream on top of the cake, and decorate with strawberries.
Tips:
1. The secret of the cake roll not cracking is mentioned above. If you don’t see it, I will remind you again. The freshly baked cake should be rolled up loosely with a rolling pin and oil cloth while it is hot, so that the rolled cake roll will not crack. It will naturally crack when rolled after it has cooled down.
2. Melt the matcha powder with warm water in advance. If there are small particles, it is best to sift through it.
3. The oven temperature and baking time must be determined according to the temper of your own oven.
4. This cake roll has the reverse side outside. If you want the front side outside, the surface of the cake batter must be flattened. The baking time needs to be extended by 5~10 minutes, or the oven temperature should be increased by 10 degrees during the last 5 minutes of baking. The surface of the cake will not stick to the skin.
5. It is best to cut the strawberries in the cake into small pieces. I rolled in a strawberry directly, and as a result, all the cream was squeezed out.
