[painted Cake Series] Tang Grass Matcha Roll
1.
Prepare the ingredients, separate the egg whites and yolks (take 4 egg whites and 3 egg yolks)
2.
Add 35g of fine sugar to the egg yolk
3.
Beat well with a whisk
4.
Then add water, salad oil, and vanilla extract in turn and mix well
5.
Sift low flour into the egg yolk paste
6.
Stir into a uniform batter
7.
Add 30g of granulated sugar to the egg whites in two times and beat them until they are foamed
8.
Dispense until the whisk has sharp corners when lifted
9.
Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly
10.
Then pour the mixed batter back into the remaining two-thirds of the egg whites, and continue to mix into a delicate paste
11.
Sift the matcha powder into the remaining batter and stir to form a uniform matcha batter
12.
Take part of the batter and sift into a small amount of low powder into the piping bag, cut a small mouth
13.
Paint the tang grass pattern on the baking pan covered with greased paper, put it in the preheated 170 degree oven for 1.5 minutes and take it out
14.
Pour the matcha batter into the baking pan
15.
Vigorously shake out big bubbles, put them in a preheated 170° oven, heat up and down, and bake for about 17 minutes
16.
The baked cake slices are immediately reversed to prevent shrinking, tear off the tin foil while it is hot
17.
Turn it upside down and brush with butter cream (whipped cream with fine sugar until stiff foaming)
18.
Put the homemade red bean paste and roll it up.