Chinese Food
Matcha strawberry cake roll
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Strawberries are the darling of desserts. Whether it's making mousse or cake, as long as there are strawberries, they will immediately become tall. So strawberries must be made several desserts when they are on the market. They are beautiful and don't want to be sent to others or eaten by yourself.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials first. The tea powder is Isuzu. The warm water is about 80 ℃.
Step2:Mix the tea powder with warm water and spoon. If you feel any particles, you can pass through the sieve once.
Step3:Separate the egg white and yolk into 2 oil-free, water free and clean containers. Put 10 grams of sugar and corn oil in the yolk. Mix well by hand.
Step4:Add the Matcha water and mix well. Sift in the low gluten flour of the golden dragon fish. Mix well with the Z shape method by hand.
Step5:Preheat the oven first. The temperature of the upper and lower tubes is 150 ℃. Put a few drops of egg white into the egg beater to make a thick bubble. Put 40 grams of fine sugar into the egg beater at a time. Beat with the beater until you can pull up a small hook.
Step6:Take 1 / 3 of the egg white cream and put it into the yolk paste. Use a scraper to cut and mix.
Step7:Pour the batter back into the rest of the protein cream. Continue to mix in the way of cutting. Mix the batter and pour it into the pan with the tarpaulin. Scrape the surface.
Step8:Put it in the middle and lower layer of the oven that has been preheated to 150 degrees. Bake for 25 minutes. Take it out as soon as possible. Quickly turn the baking tray upside down on the oiled paper. Gently tear the oilcloth around the cake to dissipate heat. Turn it back again. Make the cake face up. Take advantage of the heat and roll the dough stick over the oilcloth to form a shape. This is also a small skill for the cake roll not to crack.
Step9:Refrigerate the light cream for more than 4 hours in advance. Add the soft white sugar and beat it with the eggbeater until it has obvious pattern.
Step10:After the cake is cool, spread the whipped cream on the front. Put some strawberries in the middle. It is recommended to cut the strawberries into small pieces. Use a rolling pin and oilcloth to roll up the cake tightly. Refrigerate the cake for more than an hour and shape it.
Step11:Before eating, cut off the two irregular parts of the cake. Squeeze the cream on the top of the cake and decorate with strawberries.
Cooking tips:1. The secret that the cake roll will not crack has been mentioned above. If you don't see it, remind me again. The cake just out of the oven should be loosely rolled up with a rolling dough stick and a tarpaulin while it's hot. In this way, the cake roll will not crack. It will naturally crack after cooling. 2. Mix the tea powder with warm water in advance. If there are small particles, it's better to sift them once. 3. Oven temperature and baking time. Be sure to set according to your own oven temper. 4. This cake roll is with the opposite side outside. If you want the front side outside, the surface of the cake paste must be scraped flat. The baking time needs to be extended by 5-10 minutes. Or at the last 5 minutes of baking, increase the oven temperature by 10 degrees. In this way, the surface of the cake will not stick to the skin. 5. The strawberries rolled in the cake had better be cut into small pieces. I just rolled in one strawberries. As a result, the cream was squeezed out. There are skills in making delicious dishes.
