Chinese Food
Matcha cake roll
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75g low powder (if you don't use Matcha, make original cake roll - 80g) eggs 4 Matcha powder 5g (if you use Monascus powder. 3G) fine sugar 50g salad oil 43g lemon juice a few drops of milk 70g accessories - tower brand light cream 100g10g red beans 2050g180 degree baking 2025 minutes -
Cooking ingredients
Cooking Steps
Step1:Separate egg white and yol
Step2:Milk mixed with salad oi
Step3:Pour in 75g of sifted low powder and 5g of Matcha powder. Break them up first. Mix them in Z shape manually until there is no dry powder (no circle
Step4:Add yolk four times one by one. (break the yolk first) then mix it in Z shape. There is no dry powder and smooth state.
Step5:Turn the bowl and beat the egg white until it is wet (add sugar fish eye bleb, fine bleb and striation in 3 times). Lift the egg beater. The long protein peak on the egg beater is not erect (for example, hit the long peak a few times again). It indicates that the wet foaming degree has been reached, that is, the degree of nine distribution.
Step6:Take one third of the protein paste and put it into the Matcha egg yolk paste. Scratch vertically with a scraper. Quickly turn it from the bottom to the top and mix evenly.
Step7:Pour it back into the albumen paste basin. Scratch it vertically with a scraper. Mix it evenly and present a delicate and shiny cake paste. Preheat oven 18
Step8:Pour it all into the baking pan. Scrape it flat (first 4 corners are covered. Balance and level the surface).
Step9:Pick it up at a height of 10 cm from the table top. Shake it a few times. Level the bubbles with a scraper (or toothpick). Place in the middle of the oven. Bake for 2025 minute
Step10:Come out at once. Shake a few times. Keep cool.
Step11:The president's cream is 100120g. Add 12g sugar. Whisk at a low speed without turning around (because of its thin shape, it is afraid to overflow the cup). When the cream is a little thick, whisk around again. Beat at low speed until there is a line. Play more.
Step12:Add 20 grams of peas. Mix well with a rubber scraper. Seal with plastic wrap. Refrigerate.
Step13:Let the omelet cool. The edge of the scraper. Cover the surface of the gold plate with paper. Put it on the rack and let it cool.
Step14:Then put a piece of paper. Roll it 2 times first. Set it.
Step15:Open the omelet.
Step16:Cream (thin edge. A few centimeters to the person. More cream. Less rest
Step17:Press it first, then press it over - use a rolling pin to hold it under the oiled paper at one end of the cake slice. Slowly stick the oiled paper to the rolling pin and roll it forward (press the beginning of the omelet. Set the shape). At the same time, push the cake forward and roll it up.
Step18:Put another oilpaper. Roll it up. Hold both ends tightly. Refrigerate for half an hour. Then tear the oil paper. Slice it with a toothed knife.
Cooking tips:Dry - sharp. No bend. Wet - lift the beater. The tip of the batter is bent. Don't beat the cream too fast or it will be full of big bubbles, which will make the cream rough. The original omelet and low powder are 80g. There are skills in making delicious dishes.
