Coconut matcha Swiss roll, teach you step by step how to make cake rolls, the fresh matcha fragrance and coconut fragrance blend together.

Overview

Today I will make a coconut matcha Swiss roll. The aroma of coconut and the freshness of matcha blend together. It is like a spiritual resonance with delicious food, making people intoxicated in the world of taste.

Tags

• baking
• coconut
• egg
• low gluten flour
• matcha powder
• red bean paste
• whipping cream
• white sugar
• lemon juice
• milk
• vegetable oil

Ingredients

Steps

1. 1 eggs, separate egg whites and egg yolks and set aside. Note: Put the egg whites in the refrigerator for 10 minutes to make them more stable.

   

2. 2 egg yolks and 10 grams of white sugar, stir well first.

   

3. 3 Add 60 grams of milk and 50 grams of vegetable oil in turn and stir.

   

4. 4 Stir until emulsified and even.

   

5. 5 Sift in 55 grams of low-gluten flour and 10 grams of matcha powder.

   

6. 6 Stir in a Z-shape until the color is even and the batter is smooth and grain-free, then set aside.

   

7. 7 Take out 4 frozen egg whites, add 5 grams of lemon juice, and beat until they form large fish-eye bubbles. Note: Lemon juice can be replaced with a few drops of white vinegar.

   

8. 8 grams of white sugar, added in three foam states: coarse foaming, medium foaming, and fine foaming.

   

9. 9 Note: Stir the egg beater in one direction at a constant speed so that the foam will be more even and delicate.

   

10. 10 Beat until you lift the egg beater and the large elastic hook is on it, it is ready.

    

11. 11 First add 1/3 of the egg white batter to the egg yolk batter.

    

12. 12 Mix well.

    

13. 13 Add another 1/3 of the egg white batter to the egg yolk batter.

    

14. 14 Mix well.

    

15. 15 Then pour it all back into the protein batter.

    

16. 16 Use a spatula to mix and stir evenly.

    

17. 17 Mix until the color is even. Note: The mixing speed should be faster to prevent defoaming.

    

18. 18 Pour the batter from a height of 20cm into the prepared baking pan.

    

19. 19 Shake the pan to allow the batter to level out naturally.

    

20. 20 Shake it twice to remove the big bubbles,

    

21. 21 Set the oven's upper heat to 170°C and the lower heat to 160°C. After preheating to the temperature, put it in and bake for about 17-20 minutes. Note: If the temperature cannot be adjusted up and down, bake at 160°C for 20 minutes.

    

22. 22 After baking, take it out, shake it to remove the heat inside, then unmold and let cool.

    

23. 23 After the temperature of the cake has cooled down a little, cover the surface with a piece of baking paper, put a baking sheet on it, and turn it over.

    

24. 24 Gently peel off the oil paper.

    

25. 25 Make a cut at an angle of 45° at the closing edge, so that the closing edge will be more rounded, and correct the four sides.

    

26. 26 Cover again with baking paper and let cool completely. Note: Cover with baking paper to prevent the surface from drying out. You can also wrap it with plastic wrap.

    

27. 27 After the cake embryo has cooled down, we beat the cream, 180 grams of whipping cream, and 18 grams of white sugar until stiff.

    

28. 28 First spread a thin layer of butter evenly on the surface.

    

29. 29 Then pile the cream at the beginning of the roll.

    

30. 30 Finally squeeze in some red bean paste. Note: Leave a little cream for smearing on the face later.

    

31. 31 Hold one end of the closed end, lift the baking paper up and press forward with the other end, and slowly roll it up.

    

32. 32 Use a scraper to hold the upper layer of oil paper, and then tighten the lower layer of oil paper to make a full circle.

    

33. 33 Refrigerate for 1 hour, or freeze for 10 minutes. It will be easier to cut after setting.

    

34. 34 Take it out and apply a thin layer of the remaining cream on the surface.

    

35. 35 Sprinkle coconut milk evenly so that the surface is fully covered with coconut milk.

    

36. 36 Finally, you can enjoy the delicious food after cutting it.

    

37. 37 Coconut matcha Swiss roll, completed O(∩_∩)O

    

38. 38 Light matcha aroma, sweet cream and bean paste, strong coconut flavor

    

39. 39 Like a spring scroll, it blooms with the freshness of matcha and the rich fragrance of coconut.

    

40. 40 When chewing, the soft matcha cake and the fragrant coconut fragrance interweave in your mouth, arousing your taste buds and making you intoxicated.