1. Let’s make sea-buckthorn jelly with sea-buckthorn juice and gelatin powder.
2. Pour the sea buckthorn juice into a non-stick pan, add gelatin powder and stir well
3. Heat over low heat and stir while heating until the gelatin powder melts
4. Pour it into a baking pan covered with greased paper, cool and set, and serve as sea-buckthorn jelly
5. Weigh the matcha roll ingredients
6. Put the egg whites and yolks in oil-free and water-free basins
7. Add 45 grams of milk to the egg yolk, 30 grams of corn oil, and 30 grams of sugar. Stir in the low powder and matcha powder.
8. After mixing the powder, wrap it in plastic wrap and put it in the refrigerator temporarily (to prevent the matcha from being oxidized)
9. Add the remaining white sugar and 1 teaspoon of lemon juice to the egg whites and use a whisk to make a wet meringue, then pull out the meringue with a small hook
10. Add the meringue twice to the matcha egg yolk paste, chop and mix evenly, pour it into the baking tray and flatten out the bubbles.
11. Preheat the oven at 170° and bake for 20 minutes, take out the inverted button and release the mold
12. Let the cake cool, turn it over and place the sea buckthorn jelly
13. Apply whipped cream
14. Roll it up, wrap it in oiled paper, refrigerate and shape it
15. Finished products
16. Cut it into pieces and make it earlier
Tips:Matcha is easy to oxidize, so it should be kept in the refrigerator.
The egg whites pass the time while preheating the oven
