Matcha Taro Cake Roll
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Mix egg yolk, powdered sugar, corn oil, and milk.
2. Stir evenly until there is no particles in the batter.
3. Sift the low flour and add it to the egg yolk paste. Stir until there is no particles in the batter.
4. Add a few drops of lemon to the egg whites
5. Pass it at low speed for half a minute.
6. Add the icing sugar in three times and stir at low speed until neutral foaming. Don't over-beaten it, it will affect the taste and the cake will crack when rolled.
7. Sift the matcha powder into the egg yolk paste in advance and stir until there is no particles in the batter.
8. Add the egg whites to the egg yolk paste in two batches and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.
9. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up.
10. Spread cake paper on the baking tray, pour the cake batter, and shake it lightly.
11. Preheat the oven and bake at 160 degrees for 25 minutes. The size of each oven is different, and the setting time and temperature are also different.
12. Cool and demould, pour into yogurt taro paste
13. Roll it up and refrigerate for half an hour.
14. Cut off and finish.
15. Finished picture.
