【Matcha Cake Roll】---I love the fragrant green color
Overview
Matcha cake roll, with its fragrant green color, has always been my favorite. Breakfast, afternoon tea... you can have a piece at will, they are all so refreshing and pleasant, leaving a fragrance on your lips and teeth. When making matcha cake rolls, in order to prevent matcha powder from having particles, it is best to beat the matcha in advance. It is not recommended to add matcha powder directly to the egg yolks, otherwise there will be a few matcha particles in the cake roll.
Tags
Ingredients
Steps
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Separate the egg white and egg yolk, add corn oil, milk, and 10 grams of fine sugar to the egg yolk, and stir evenly.
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Beat the matcha powder with warm water, add to the egg yolks and stir evenly, then sift in the cake flour and stir evenly.
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Put the egg whites in a clean container that is oil-free and water-free, and add a few drops of white vinegar.
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Beat with an electric mixer until wet peaks form, then add the remaining 30 grams of fine sugar in three batches.
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Add one-third of the egg whites to the matcha egg yolk paste and mix gently evenly.
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Then pour back the remaining two-thirds of the egg whites and mix gently.
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Before whipping the egg whites, preheat the oven.
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Pour the mixed matcha cake batter into a baking pan lined with parchment paper.
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Place in the preheated oven and bake at 160 degrees for 20 to 25 minutes.
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Take out the cooked cake roll, move it to the baking grid, and tear off the parchment paper on the four sides. At this time you can prepare the matcha cream.
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When it reaches palm temperature, cover the surface with a piece of clean oil paper, turn it over, turn the cake roll up, tear off the original oil paper at the bottom, and spread the whipped matcha cream on it.
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Roll up, tighten both ends, and place in the refrigerator to set for more than half an hour before cutting into pieces.
