Chinese Food
Mango Matcha cake roll
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Cooking ingredients
Cooking Steps
Step1:Yolk. Separate the whites into two clean basins.
Step2:Add 20 grams of sugar to the yolk. Mix the milk and corn oil in several times. Sift in the low gluten powder and stir until there is no powder. Then add the tea powder and stir evenly by crossing. Add honey and mix well.
Step3:Beat the egg white and lemon juice into fish eye follicles. Add sugar three times and beat to 80% of the hair with hook.
Step4:Add the egg white into the yolk paste in three times, cut it and mix well. Then pour the mixed paste into the egg white basin. Mix well.
Step5:Spread tin paper on the baking tray and sprinkle with some cooked red beans.
Step6:Pour in the mixed cake paste. Shake the bottom of the baking pan lightly. Shake out the bubbles.
Step7:Put it into the middle layer of preheating oven and bake for 10 minutes at 170 degrees. Bake for another 5 minutes according to the situation. The surface is evenly colored.
Step8:Spread clean oilpaper on the cake. Tear off the tin paper at the bottom after turning it upside down. Let cool for about 5 minutes and turn it back. Spread a little casserole on half of the place. Put on the mango strips. It's easy to spread jam. Jam is also good.
Step9:Roll up the cake with a rolling pin. Place the rolling pin under the paper. Press on the rolled cake while pushing forward.
Step10:After the rolled products are wrapped tightly, both ends are sealed and put into the refrigerator for 2 hours.
Step11:Cut it open.
Cooking tips:Yuzhi green haze tea powder is used. It tastes fresh and sweet. It's less because it doesn't like exaggerated color. If you like deep color, you can add 15g Matcha powder instead. The proportion of water and powder in the cake roll needs to be adjusted according to different ingredients. The sugar content of this formula is just right. It won't be too sweet. A little honey will make the tissue dense and won't crack. There are skills in making delicious dishes.
