Cherry matcha roll

Overview

Thanks to Gourmet World and Suning.com. I was lucky enough to taste Shandong Tianbao open-air large cherries. As expected, the skin was thin and juicy, and the flesh was very elastic. The taste is sweet and refreshing, with a very refreshing sweet and sour taste. I made cherry matcha rolls today. The green matcha rolls and bright-colored cherries really make people like it.

Tags

• baking
• children
• old man
• afternoon tea
• cake roll
• fast food
• cherry
• egg
• low gluten flour
• matcha powder
• salad oil
• warm water
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Prepare required materials.

   

2. 2 Mix matcha powder and warm water evenly to make matcha water and set aside

   

3. 3 Separate the egg whites and egg yolks, and place the egg whites in a water-free and oil-free egg beating bowl. Add egg yolks to vegetable oil and mix well.

   

4. 4 Add matcha water and mix well

   

5. 5 Sift in the low-gluten flour, stir evenly, and the egg yolk paste is ready.

   

6. 6 Add the fine sugar to the egg whites in 3 batches and beat until 80% foamy, that is, there are curved wet peaks.

   

7. 7 Add one-third of the egg whites to the matcha egg yolk paste, and mix well by cutting and stirring.

   

8. 8 Pour in the remaining two-thirds of the egg whites and mix quickly to avoid defoaming.

   

9. 9 Pour the cake batter into a baking pan lined with greaseproof paper and smooth the cake batter with a rubber spatula. Hold the baking sheet with both hands, knock it down a few times to remove any large bubbles, place it in the middle and lower racks of the preheated oven, and bake at 160 degrees for about 15 minutes

   

10. 10 Whip the light cream, sugar and matcha powder until texture appears and is not flowing.

    

11. 11 Wash cherries and mint leaves and set aside.

    

12. 12 Place the cake upside down on new parchment paper and remove the original parchment paper

    

13. 13 Invert the cake with the parchment paper off again onto the new parchment paper. Now put the baked side of the cake upward, spread the whipped cream on it, use a rolling pin to roll up the parchment paper, and roll up the cake. Roll the rolling pin backwards and the cake will naturally roll forward. After rolling, place in the refrigerator for 1 hour.

    

14. 14 Remove the oil paper after 1 hour.

    

15. 15 Put a piping bag with a piping tip with chrysanthemum teeth, pipe cream on the cake roll, top with washed cherries, and garnish with a few mint leaves.