Shuiyu Matcha Cake Roll
1.
Matcha milk jelly ingredients: 130g milk, 8g isinglass powder, 25g cold water, a few drops of lemon juice, 10g matcha powder (ruo bamboo), 30g caster sugar; 200g whipped cream, 25g caster sugar
2.
Pour the isinglass powder into the container;
3.
Add cold water and lemon juice;
4.
After the isinglass powder completely absorbs the water, the insulating water melts;
5.
Put the matcha powder and caster sugar into the container and mix well;
6.
Slowly pour the milk into the matcha powder, and stir evenly while pouring;
7.
Until the milk is completely poured in and blended with the matcha;
8.
Sift the matcha milk solution;
9.
Pour the melted fish gelatin solution;
10.
After stirring evenly, let it cool for later use;
11.
Pour whipped cream and caster sugar into the basin;
12.
Use the whisk to beat at low speed and then at high speed;
13.
Whipped to 6 for distribution, showing a barely flowing state;
14.
Pour the matcha gelatin powder solution mixed in step 10 into the whipped cream;
15.
Whisk evenly with a whisk;
16.
Pour it into the mousse ring wrapped in plastic wrap, flatten the surface and refrigerate to shape;
17.
Use a mold to engrave the shape of a four-leaf clover;
18.
Use a mold to engrave the shape of a four-leaf clover;
19.
Stack the carved four-leaf clover panna cotta and put it in the refrigerator for later use.
20.
Water jade batter material: 10g unsalted butter, 10g caster sugar, 10g egg white, 10g low-gluten flour
21.
After the unsalted butter has softened at room temperature, add caster sugar and stir well;
22.
Pour in egg whites and continue to beat evenly;
23.
Put in low-gluten flour;
24.
Stir evenly with a spatula to make the water jade batter;
25.
Put the mixed batter into the piping bag;
26.
Spread a piece of greased paper on the bottom of the baking pan, smear corn oil, squeeze the batter, and store in the refrigerator for later use.
27.
Matcha Chiffon Cake Roll: 3 egg yolks, 25g corn oil, 55g milk, 62g low-gluten flour, 8g matcha powder (ruzhu), 15g caster sugar; 3 egg whites, 40g caster sugar, a few drops of white vinegar, a pinch of salt Filling: 300g whipped cream, 36g caster sugar, a few drops of vanilla extract
28.
Knock the whole egg into a basin without water and oil, and remove the yolk with a clean spoon;
29.
Pour corn oil, caster sugar and milk into the container; use a whisk to stir into rice soup;
30.
Mix low powder and matcha powder, sift in, and mix slightly until there is no dry powder;
31.
Put the removed egg yolk into the batter slightly mixed in step 30
32.
Stir with egg yolk until it is smooth and has no particles;
33.
Add a few drops of white vinegar to the egg whites;
34.
Beat with a whisk at low speed until coarse foam; pour in 1/3 of white sugar, first at low speed and then at high speed to beat the egg whites;
35.
Add the remaining fine sugar in two portions;
36.
Add the remaining fine sugar;
37.
Beat the egg whites until wet foaming;
38.
Take one third of the beaten egg whites and put it into the matcha egg yolk paste;
39.
Use a whisk to mix evenly; pour the mixed egg yolks into the remaining egg whites
40.
Cut and mix evenly
41.
Pour the mixed batter on the oiled paper squeezed with water jade batter;
42.
Smooth the surface and knock out bubbles gently;
43.
Put it in the preheated oven at 170 degrees Celsius, middle level, top and bottom baking mode, bake for 15 minutes until cooked, take it out and place it on a drying net to cool;
44.
Pour whipped cream and caster sugar into the container;
45.
Put in vanilla extract;
46.
Use an egg beater to send to a state where flowers can be mounted;
47.
Spread a layer of whipped cream on the surface of the cake slice;
48.
Put the matcha panna cotta in the middle;
49.
Roll up the cake and put it in the refrigerator for half an hour;
50.
After shaping, cut off the uneven edges of the cake roll;
51.
The surface can be decorated as you like.
Tips:
~Crushing Thoughts~
1. The mousse ring used for the matcha panna cotta is a 16*26 rectangular mousse ring. A total of 15 clover are carved out, and the length after stacking is 26cm;
2. The embossed shape can be selected according to your preference;
