Chinese Food
Strawberry Matcha cake roll
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In March, there is a fresh fragrance in the air in the season when everything recovers. I like its Matcha green and light fragrance - a leisurely afternoon in this romantic season. A fresh dessert. The sweetness is not only in the corner of the mouth, but also in the heart. The color of Matcha is just like that of spring. It's green and gives people a fresh and comfortable feeling. Zhongyu cake with wheat flour will never let me down. Sunshine wheat, natural protein, bread can eat fresh ~ even enjoy the production process. The perfect Matcha cake base roll is made with the cream prepared by oneself. Once you bite it, your mouth is immediately filled with a touch of milk fragrance. The combination of sweet and bitter creates a wonderful multi-level rich taste, which is moist and delicate, just like the spring breeze.
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredient
Step2:Sift low powder tea powder for standby
Step3:Separate the whites from the yolks
Step4:Add milk and oil to the yolk
Step5:Even mixing, emulsification is OK
Step6:Powder added
Step7:Stroke Z and mix well
Step8:Add a little white vinegar to the egg white to get rid of the smell
Step9:Add sugar in several times to kill
Step10:Such a state is enough
Step11:Take one third of it and pour it into the tea paste made in the front and mix it evenly
Step12:Turn the batter back to the protein bowl
Step13:Mix evenly. The technique should be light and the speed should be fast. Otherwise, it is easy to eliminate bubbles
Step14:Pour it into the baking tray. I bake the oilcloth at 160 ℃ for 25 minutes
Step15:150 grams of light cream and 10 grams of sugar to beat. 8-9 can be distributed
Step16:Cool the baked cake embryo. Cut the corners
Step17:Put on the cream. Leave a little margin. The cream will run when you roll it
Step18:Put on the strawberries and roll them up with a rolling pin
Step19:Refrigerate the finished product for 1 hour before cutting.
Cooking tips:There are skills in making delicious dishes.
