Matcha Yellow Peach Cake Roll
1.
Put salad oil and milk in a bowl and mix well
2.
Add egg yolks in portions and mix well
3.
Sift in low-gluten flour, cut and mix evenly
4.
Reserve a little bit of the mixed batter and put it in a bowl
5.
Sift the matcha powder into the egg yolk paste, cut and mix evenly
6.
Add white vinegar to the egg whites, beat until thickly soaked, add 50g of fine sugar in three times, beat until the egg whites have a big bend
7.
Take a little whipped egg white and put it in the reserved egg yolk paste, cut and mix evenly
8.
Put the mixed cake batter into a piping bag, cut a small opening, and squeeze out the pattern on the baking tray at will
9.
Take out 1/3 of the egg white and pour it into the matcha egg yolk paste. Use a rubber spatula to cut and mix or toss from the bottom to the top. Mix gently
10.
Pour all the mixed matcha egg yolk paste into the remaining egg white bowl, and mix evenly with the same method
11.
Use the mobile phone to start the Ali Xiaozhi program, select the Changdi smart oven, select the cake/bread function, set the baking temperature to 160 degrees, and the baking time to 35 minutes. After the oven is preheated, put the baking tray in the oven Bake the upper layer for about 1 minute and take it out
12.
Pour all the matcha cake batter on the baking tray, lift the baking tray and shake it a few times
13.
Put the baking tray back into the upper layer of the oven, bake at 160°C for about 20 minutes, take out the cake, buckle upside down and let cool
14.
150g whipped cream and 15g icing sugar until it is hard, then place the patterned side of the cake on clean oiled paper, and spread a layer of cream and sliced yellow peaches
15.
Gently roll up the cake, wrap it tightly with greased paper and put it in the refrigerator for about 2 hours to remove the greased paper and cut into pieces.
