Matcha Whirlwind Cake Roll
1.
Prepare the ingredients, 5 eggs with skins total 280 grams
2.
28*28 square baking pan, lined with grease paper in advance
3.
Qinglan matcha powder, mix thoroughly with 30 grams of hot water to form a paste
4.
Mix milk and olive oil evenly
5.
Sift in low powder and mix well
6.
Add 5 egg yolks and stir well to form an egg yolk paste for later use; use a zigzag or straight shape for stirring, just don’t stir in circles
7.
Put a few drops of lemon juice (concentrated) in the egg whites, add fine sugar in 3 times, beat the egg whites into small hooks, and place 1 gram of salt in the sugar; when the egg whites are beaten, the oven starts to preheat at 170
8.
Take 1/3 of the meringue and the egg yolk paste and stir evenly, and mix up and down
9.
Pour the mixed egg yolk paste back into the remaining meringue and continue to mix evenly
10.
Divide 150 grams of cake batter, add the matcha powder that was just blended, and mix evenly, and put it into a piping bag. If there is no piping bag, use a food bag
11.
Pour the original color cake batter into the baking tray, roughly flattened
12.
The matcha paste is squeezed on the surface with a piping bag
13.
Insert your index finger into the cake batter ~ touch the bottom of the baking pan, walk from left to right from top to bottom, and finally use a scraper to roughly flatten the surface of the cake batter
14.
Shake the baking tray a few times to produce large bubbles, put it in the lower layer of the oven, and bake at 170 degrees for 23 minutes; oven temperature and baking time: each oven is different, and the temper is different. Be sure to determine according to the temper of your own oven; take it out; The baking tray is buckled upside down on the tarpaulin grid, and the oily paper is torn off while it is hot, and the cake roll is rolled up while it is hot without cracking; if you want to touch the cream, wait for the cake roll to cool before use
15.
It won’t crack when rolled up while it’s hot
Tips:
The temperature and time of the oven must be determined according to the temperament of your own oven
