Matcha striped cake roll

Overview

Spring is here, everything is coming back to life, and spring scenery is everywhere. I made a matcha striped cake roll. Isn’t it a very refreshing feeling?

Tags

• baking
• breakfast
• cake flour
• corn oil
• egg yolk
• hot water
• matcha powder
• whipping cream
• white sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Add the milk to the fine sugar and stir evenly, then add the corn oil and stir with a manual egg beater until it becomes emulsified and no floating oil can be seen.

   

2. 2 Add low flour and use a manual whisk to make a "Z" shape to quickly mix evenly,

   

3. 3 Add the egg yolk using the egg yolk method, and stir evenly with an egg beater. The cake made with the egg yolk method will be more delicate.

   

4. 4 First, preheat the oven, with the upper and lower tubes both at 150 degrees. Take out the egg whites from the refrigerator, pour in a few drops of lemon juice, and beat at high speed until it forms a fish-eye foam. Add sugar in three batches and beat until wet foam forms. A small curved hook is enough. When making cake rolls, don't beat the egg whites too hard, otherwise they will crack when rolling.

   

5. 5 Then take 12g egg yolk paste and 12g meringue, draw stripes, bake in the oven for one minute to set

   

6. 6 Pour the matcha powder into the container, then add hot water and stir until it is fine and grain-free (prepare in advance). Then pour the matcha batter into the egg yolk batter and mix evenly

   

7. 7 Pour all the cake batter into the mixed cake batter, smooth the surface with a spatula, and shake it gently a few times.

   

8. 8 Then whip up the whipping cream. Pour 150g of whipping cream into a clean oil-free and water-free container, add 10g of fine sugar, and beat with an electric egg beater until it stops flowing.

   

9. 9 Finally, roll it up, wrap it in oil paper, and refrigerate it overnight to set it