Matcha strawberry roll

Overview

This matcha roll has low sugar and low sweetness, which is very suitable for people who don’t like too sweet. The aroma of cream combined with the sourness of strawberry makes it very refreshing and not greasy at all.

Tags

• dessert
• afternoon tea
• almond flour
• cake flour
• corn oil
• egg yolk
• matcha powder
• trehalose
• whipping cream
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Add corn oil to matcha powder and beat well with a whisk.

   

2. 2 Add milk and continue beating.

   

3. 3 Add egg yolks and beat until completely combined.

   

4. 4 Add almond flour and stir to form a paste.

   

5. 5 After sifting the low flour, add the almond flour paste and continue stirring until there are no particles.

   

6. 6 Add trehalose and lemon juice to the egg whites and beat.

   

7. 7 It's enough to have a small hook when you lift it.

   

8. 8 Take a portion of the meringue and add it to the matcha almond batter, mix well, then pour in the meringue and mix until completely mixed. Be careful not to leave unmixed meringue which will affect the baking of the cake.

   

9. 9 Pour the mixed batter into a 28×28 square plate and shake until the batter is evenly distributed and bubbles are released.

   

10. 10 Bake in the middle rack of the oven at 180 degrees Celsius for 18 minutes. When the baked cake is hot, transfer it to the grill and cover with silicone paper to cool.

    

11. 11 Add trehalose to the light cream and beat until stiff.

    

12. 12 Spread evenly on the cake (be sure to leave some of it on the cake roll for decorating). Wash the strawberries, drain and cut into stems, then place them side by side.

    

13. 13 Roll up and cut into pieces.

    

14. 14 Mount the cake roll with a little whipped cream and decorate with strawberries.