Net Red Matcha Towel Roll Cake
1.
Pour the eggs and caster sugar into the basin.
2.
Whisk evenly with a manual whisk until the sugar melts.
3.
Add milk.
4.
Whisk evenly with a manual whisk and add corn oil.
5.
Then use a whisk to mix well.
6.
Sift the low-powder and matcha powder.
7.
well mixed.
8.
Pour into the mixed milk and egg liquid.
9.
Then use a manual whisk to beat evenly until there is no dry powder.
10.
Filter twice with a sieve.
11.
After sieving, the paste is delicate, without low-powder particles and bubbles.
12.
Turn on the electric pottery stove, select 200W, and put a layered pan on it.
13.
Add an appropriate amount of batter to the pot, pick up the pan with your hands to shake the batter evenly.
14.
Place it on an electric ceramic stove and heat it until small bubbles on the surface of the cake crust are cooked.
15.
Then cool down and remove the crust to let cool. (Same way to spread the other pastries)
16.
Whip the whipped cream with caster sugar.
17.
Cut the mango into small pieces and set aside.
18.
After the crusts are allowed to cool, take three crusts and place them in a staggered manner. Put an appropriate amount of whipped cream on each crust.
19.
Then smooth it with a spatula.
20.
Put an appropriate amount of mango diced.
21.
Fold both sides to the center neatly.
22.
Roll up from side to side.
23.
Finally, tidy up the closing area.
24.
Put it on a plate and put it in the refrigerator for a while until the cream and the crust are firmer (it's easier to cut when you cut it this way).
25.
Then take out a layer of matcha powder and sift on the surface, and the towel roll cake is ready.
Tips:
1. The mixed batter needs to be sieved twice, so that the flat surface of the cake is smooth and there will be no dry powder particles.
2. For this amount, I made 12 crusts, which can make an 8-inch layered cake. For towel rolls, if you put less cream or no fruit, you can roll 4-5 layers together.
3. If you use gas to spread the cakes, you must turn down the heat, and wait for the temperature of the pan to cool down before making the second one.
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