[my Baking Time] The Wizard of Oz---fresh and Romantic Matcha Almond Honey Bean Rolls

[my Baking Time] The Wizard of Oz---fresh and Romantic Matcha Almond Honey Bean Rolls

1. Cake slice step --- 1) Mix powdered sugar and almond powder evenly and set aside;

2. 2) A small bowl of butter melts in insulated water;

3. 3) Like other sponge cakes, the butter needs to be taken out of the hot water before it has completely melted, and the butter is completely melted with the remaining heat;

4. 4) The melted butter liquid;

5. 5) Then put the melted butter back on the steamer with insulated water to keep it flowing;

6. 6) Use a whisk to break up the whole eggs;

7. 7) Sift in almond powder and powdered sugar;

8. 8) The sifted powder is evenly beaten with a whisk;

9. 9) Add 2 teaspoons of green tea powder and continue to beat evenly;

10. 10) Prepared matcha egg yolk paste (note that the egg yolk paste at this time is not low in powder);

11. 11) Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice in the egg whites;

12. 12) First, use an electric whisk at low speed to beat into a large thick bubble;

13. 13) At this time, add the first 1/3 of the fine sugar into the egg whites;

14. 14) Then use a whisk to beat to a fine foam like soap foam;

15. 15) Add another 2/3 granulated sugar;

16. 16) Use a whisk at high speed to beat into delicate meringue;

17. 17) At this time, the matcha egg yolk paste and meringue paste are ready (the egg yolk paste is still not added with low powder at this time);

18. 18) First take 1/3 of the egg white paste and put it into the matcha egg yolk paste, stir slightly;

19. 19) Then add the remaining egg white paste into the egg yolk paste bowl, and stir evenly with a rubber spatula;

20. 20) Sift the low flour into the basin twice, and mix the flour from the first sieve until there are no particles, and then sieve the second time;

21. 21) After the flour sifted in for the first time is mixed evenly;

22. 22) Sift in the flour for the second time;

23. 23) Stir the same until there are no particles, use a spatula to cut the low flour into the egg batter for the two sifting, and then use the spatula to turn the pot to mix the ingredients evenly;

24. 24) After mixing the batter in the basin, remove the butter liquid from the steamer. At this time, the butter should still be in a fluid state;

25. 25) First take a little batter and put it in the butter liquid;

26. 26) Then quickly mix well with a spatula;

27. 27) Pour the butter batter after mixing well into the batter bowl;

28. 28) Use a rubber spatula to mix the butter paste and the batter evenly;

29. 29) Pour the finished cake batter into the baking pan, and use a scraper to smooth the surface of the cake batter;

30. 30) Shake the baking tray on the table a few times to produce large bubbles. The upper layer of the oven is 175 degrees for 12-15 minutes. After the baked cake slices are out of the oven, immediately move to the grill and tear off the surrounding grease paper to dissipate heat;

31. 31) When the cake slice is not hot, cover the surface with a piece of greased paper, turn the cake piece over, and peel off the greased paper;

32. 32) This cake roll is to be rolled inside, so just place the colored side down, so that the cake slice is ready.

33. Matcha meringue cream filling steps ---1) Pour 25 grams of water and 50 grams of caster sugar into a small pot and cook until syrupy;

34. 2) While boiling the syrup, add 10 grams of fine sugar to the egg white liquid and use an electric whisk to make a fine meringue;

35. 3) Wait until the surface of the syrup boils and there are countless small bubbles, when the temperature reaches between 118-120 degrees, the small pot for boiling the syrup can be removed from the fire;

36. 4) Pour the boiled syrup slowly into the whipped meringue, and quickly beat it with a whisk while beating, until the temperature of the meringue is completely cooled (this step does not follow the steps, and the egg yolk of the Christmas tree root cake) The step of the cream frosting is the same, but this is to pour the syrup into the egg white paste);

37. 5) First take 1/2 of the egg white paste and put it in the softened butter basin, and beat evenly with a whisk;

38. 6) Then add another protein batter to the butter batter bowl;

39. 7) Keep beating until the protein butter paste is loose and smooth;

40. 8) Add 2 teaspoons of matcha powder and continue to beat evenly;

41. 9) Just become a delicate, smooth and fluffy matcha protein cream frosting;

42. 10) The colored side of the cake piece is up, and a layer of matcha filling is evenly spread;

43. 11) Then sprinkle a layer of honey beans on the surface of the sandwich, and then spread a row of honey beans at the position where the cake roll begins to roll;

44. 12) Lightly press the honey beans with a spatula;

45. 13) Gently press the honey beans into the sandwich a little bit; roll the cake roll, wrap it tightly with oiled paper, and refrigerate for one hour to take out the slices.

Tips:

1) Almond powder and powdered sugar are mixed evenly beforehand;

2) When the butter is melted until there is still a bit of solid lumps in the bowl, take the butter bowl out of the hot water, do not overheat the water and oil separation; continue to put the melted butter liquid back on the steamer and keep it at the remaining temperature Live in its fluid state;

3) Almond powder and powdered sugar are sifted into the egg yolk paste together. The almond powder is not easy to sift. Use a sieve with a larger hole to twist into the egg yolk paste with the back of a spoon;

4) The meringue paste can be beaten into a delicate meringue, the lines are obviously not flowing;

5) Put the 1/3 of the egg white paste taken the first time into the egg yolk paste bowl and mix it evenly. This mixing is not the same as the Chifeng paste. The first mixing and mixing of the Chifeng paste should be done as much as possible. Mix well. For French almonds, you will need to add butter liquid and low powder in the future, and you need to stir it several times, so this step of stirring only needs to be slightly mixed; the same is true for the second time. Don't over-mix;

6) Sift the low flour into the egg batter twice, and stir each time until there are no particles;

7) When making the syrup for filling, you need to pay attention to the temperature of the syrup: the syrup between 118-120 degrees has a thin consistency and can flow smoothly into the whipped meringue without whipping it too thin , Whether the temperature of the syrup is appropriate is a key step to make the egg white (including egg yolk) cream frosting;

8) The final matcha protein cream should be fluffy and smooth, which can be easily applied to the surface of the cake slice, and the surface after application is very flat, not lumps or spreading;

9) After the honey beans are laid on the sandwich, first use a spatula to lightly press the honey beans into the sandwich;

10) After the cake slice is out of the oven, immediately tear off the grease paper around it to dissipate heat, and wait 5 minutes before removing the bottom grease paper when the bottom of the cake slice is not hot.