The Original Matcha Blueberry Sauce Cake Roll is Not Cracked and Tender!
1.
Add the cream and heat it to a boil
2.
After turning off the heat, sift in low-gluten flour and mix well to form a hot dough.
3.
Separate the 4 eggs into the egg white protein, and add the other whole egg to the egg yolk bowl.
4.
Beat the egg yolk in a bowl, pour it into the hot dough, and slowly stir it into a batter. Pick out a spoonful for use.
5.
Put the sugar into the egg whites three times and beat until dry foaming. There are many upright triangles when you lift the whisk.
6.
Just mix an appropriate amount of matcha powder with water to make the matcha water have a color, so don't mix it dry. Pour into the egg yolk paste and add it until the color becomes light green. Add an appropriate amount of egg whites to the matcha paste and mix well.
7.
Take one-third of the egg white and add it to the egg yolk paste and mix well. Pour a large portion of egg yolk paste into the remaining egg whites and mix well.
8.
Pour the mixed two parts into the mold. Pour the matcha paste on one side, and then pour the egg yolk paste on the other side to cover the matcha paste. Just don't mess up. Smooth the surface. Shake out bubbles.
9.
In the middle of the oven at 150 degrees for 25 minutes. After baking, it can be demoulded, buckle upside down on oil paper, smear a small layer of blueberry jam, and roll it up from the matcha.
Buy on JD
Buy on Amazon
