Chinese Food
Matcha sponge cake roll
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Sponge cake is a kind of puffy pastry which is made by filling a large amount of air into the egg liquid and adding flour to bake. It is named for its structure similar to porous sponge. Non fat cake is also known as cake. Sponge cake is made of eggs, sugar, flour and a small amount of grease. In the cake making process, the protein is reduced by high speed agitation to reduce the surface tension of globulin and increase the viscosity of the protein. Because of the large viscosity components, it helps to form the initial stage of the foam, so that it can quickly penetrate into the air and form a foam. Globulin and other proteins in the protein are slightly denatured by the mechanical action of agitation. Denatured protein molecules can be condensed into a layer of skin. A very firm film is formed to encircle the mixed air. At the same time, because of the surface tension, the protein foam is contracted into a sphere. The protein colloid has viscosity and the added flour material adheres around the protein foam.
Cooking ingredients
Cooking Steps
Step1:Sift the low gluten powder and Matcha powder.
Step2:Put the whole egg liquid into the basin. Add the sugar and beat with the electric beater.
Step3:Send it to the point where you pick up the beater and stroke 8 words. It can be dissipated after staying on the surface for a few seconds.
Step4:Sift into flour.
Step5:Melt the butter and milk together. Add a little batter and mix it roughly. Then pour it into the batter. Mix well.
Step6:Pour into a non stick baking tray. Bake for 25 minutes at 160 ℃ in the middle layer of the preheated oven.
Step7:Cream to 70%.
Step8:Put on the whipped cream after the cake is dried. Roll it up.
Step9:Refrigerate for 2 hours before cutting.
Step10:Cut it into small pieces. You can enjoy it with tea or coffee.
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