Matcha Cream Cake Roll

Overview

The cake roll with matcha is slightly bitter and has a light tea aroma.

Tags

• baking
• corn oil
• egg
• low gluten flour
• matcha powder
• whipping cream
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Mix the oil and matcha powder and stir until there are no particles. The matcha powder will dissolve more easily after being mixed with the oil.

   

2. 2 Add milk and stir until there are no lumps of oil

   

3. 3 Separate the egg whites and egg yolks. The egg beating basin used for the egg whites should be water-free and oil-free. Add the matcha powder, oil and milk mixture to the egg yolks and beat evenly until emulsified.

   

4. 4 Sift in the flour,

   

5. 5 Whisk the eggs in a zigzag pattern until there are no flour particles. The well-mixed egg yolk paste is left to stand for later use

   

6. 6 Add salt and lemon juice to the egg whites, add fine sugar in three batches and beat at medium speed until texture appears, then beat at low speed until the whisk is lifted up and forms a large curved hook, stop beating immediately. Be sure not to beat the egg whites, otherwise the cake roll will crack.

   

7. 7 Add one-third of the egg white batter to the egg yolk batter,

   

8. 8 Stir evenly, from 1 o'clock to 7 o'clock, do not draw circles, otherwise it will defoaming

   

9. 9 Add the rest of the protein paste and mix evenly. At this time, the oven starts to preheat. The upper tube is 140 degrees and the lower tube is 125 degrees. Please adjust the temperature according to your own oven

   

10. 10 Learn Kitchen 28*28 gold plate (WK9076) lined with oil paper

    

11. 11 Pour the evenly mixed batter slowly from top to bottom from a height of 20cm, and pour it into the baking pan. The process of pouring from a high height will help to break the bubbles on the surface, and scrape the surface flat. Then, shake the large bubbles in the batter from a height of 10cm from the work surface. Place it in the penultimate layer of the preheated oven and bake for 25 minutes.

    

12. 12 Take out the baking pan to release the heat from top to bottom, then immediately place it upside down on a drying net, tear off the parchment paper, and let cool.

    

13. 13 Add 15g of white sugar to the light cream, beat with an electric egg beater until the lines are obvious, lift the top of the whisk head to form a straight tip (when lines appear, beat at low speed, otherwise it will be easy to beat). To make the towel side of the cake roll face outward, lay a layer of oil paper on the towel side, turn the drying net so that the smooth side faces up, and cut off the far end with a knife at a 45-degree angle (this will make the roll more beautiful). Apply butter, and apply more on the end closer to you (because it will look better when rolled out when it is in the center of the cake roll), leaving a white part at the end unpainted (because the butter will squeeze through when rolling)

    

14. 14 Use a rolling pin to roll the cake into oil paper, and then set it slightly. Place the rolled cake roll in the refrigerator for three hours to set, then cut with a fine-tooth saw. Heat the knife before cutting, and wipe it clean after each cut so that the cuts will be more beautiful.