Chinese Food
~Shuiyu Matcha sandwich cake roll ~ a touch of fresh green
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My colleague brought me several bags of Ruo bamboo back from Japan to make tea powder. The shelf life is not long. It's going to expire in another two months. So recently, the lattes drink tea more frequently, and then make a cake roll or something from time to time. It's a pity that this cake roll uses 20 grams of Ruo bamboo Willful and resourceful
Cooking ingredients
Cooking Steps
Step1:Pour the gelatinous powder into the container, add cold boiled water and lemon juice, and melt it in hot water after the gelatinous powder completely absorbs wate
Step2:Put the Matcha powder and sugar into the container. Mix well
Step3:Slowly pour the milk into the Matcha powder, pour it while stirring evenly
Step4:Until the milk is completely poured in and blended with Matcha
Step5:Sieve the milk solution of Matcha
Step6:Pour in the melted fish jelly solution
Step7:Mix well and let cool for standby
Step8:Pour whipped cream and sugar into a bowl; beat with the beater at a low speed and then at a high speed; beat to 6 and distribute. The mixture flows barely
Step9:Pour the mixed solution of Matcha fish powder in step 7 into the whipped cream
Step10:Beat evenly with the eggbeater
Step11:Pour into the mousse circle wrapped with plastic wrap. Scrape the surface and refrigerate to form
Step12:Mold the shape of a clover
Step13:Add the frozen clover milk and put it in the refrigerator for freezing.
Step14:Water jade paste material - salt free butter 10g, sugar 10g, protein 10g, low gluten flour 10
Step15:After the salt-free butter softens at room temperature, add the sugar and stir evenly; pour in the protein and continue to stir evenly; put in the low gluten flour
Step16:Use a scraper to stir evenly to make a jade paste; put the mixed paste into a flower mounting bag; spread a piece of oil paper on the bottom of the baking tray, spread corn oil on it, squeeze the paste on it, and refrigerate it.
Step17:Matcha Qifeng cake roll - 3 yolks, 25g corn oil, 55g milk, 62g low gluten flour, 8g Matcha powder (Ruo bamboo), 15g young granulated sugar, 3 albumen, 40g young granulated sugar, a few drops of white vinegar, a pinch of salt with cream filling - 300g light cream, 36g young granulated sugar and a few drops of vanilla essenc
Step18:Knock the whole egg into a basin without water or oil; use a clean spoon to remove the yolk
Step19:Pour corn oil, sugar, salt and milk into a container; stir with an egg beater to form a rice soup
Step20:Mix low powder and Matcha powder and sift in. Mix slightly until there is no dry powder
Step21:Put the yolk in the batter slightly mixed in step 20
Step22:Mix with egg cream until smooth and free of granules to form yolk paste
Step23:Add a few drops of white vinegar to the protein
Step24:Beat with the beater at low speed until the blister is thick
Step25:Pour in 1 / 3 white sugar. Low speed first and the
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Cooking tips:~ smash and read ~ 1. The mousse circle used for Matcha milk jelly is a 16 * 26 rectangular mousse circle. A total of 15 clovers are engraved. The length after superposition is 26cm; 2. The shape can be selected according to your own preferences; there are skills for making delicious dishes.
