Chinese Food
Matcha Qifeng cake roll
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I've always liked Matcha. It's not only its gorgeous color, but also the fragrance similar to seaweed. In this spring season, make a Matcha cake roll. After eating, there will be a little sweetness between your lips and teeth. It's especially worth aftertaste.
Cooking ingredients
Cooking Steps
Step1:Sift the tea powder into an empty bowl. Pour in boiling water. Stir with egg. This is to avoid the tea caking. Mix well and put aside.
Step2:Separate the egg yolks into two containers. Add the sugar to the yolk. Mix well with the egg. Dissolve the sugar. Add the milk. Mix well.
Step3:Add corn oil again. Continue to stir with egg pump. About 20-30 circles. There will be a layer of small bubbles on the surface. When the egg is extracted, you can see the obvious lines.
Step4:Pour the mixed Matcha into the egg yolk. Mix it evenly with the egg puff. You can see that Matcha has no granules.
Step5:Sift the flour. Pour it into the egg yolk of Matcha. Mix gently and evenly. Don't circle. There is no dry powder.
Step6:Then whisk the egg white. Add the spinning sugar three times (the first time when there is a big bubble, the second time when there is a thick bubble, and the third time when there is a grain in the egg white cream). When the grain does not disappear, whisk it at a low speed until the egg beater has a big hook shape. Preheat the oven for 190 degrees. 10 minutes.
Step7:Take one third of the egg cream and put it into the yolk paste. Mix well. Then pour it back into the remaining albumen cream basin. Mix evenly by cutting and turning.
Step8:Prepare the 28x28 square baking tray. Put in the baking paper. Pour all the batter into the baking tray. Use the scraper scraper to smooth the surface. Then shake the table a few times. Shake the big bubbles.
Step9:Bake for 12 minutes at 190 degrees.
Step10:After baking, take it out and put it on the airing net. Gently tear off the baking paper. Let it cool at room temperature.
Step11:At this time, whisk the cream. Add the sugar. Beat until the cream has obvious lines and the lines do not disappear.
Step12:When the cake is cooled and the cream is applied, leave a space of 2cm from the thick side to the thin side. When the cake is rolled, it will not overflow.
Step13:Start from the thick side of the cream and gently roll it up. Wrap it with plastic wrap and refrigerate it for about 1 hour. (for the sake of shaping and convenient cutting
Step14:Finished product drawin
Cooking tips:The protein cream can be whipped until it is wet and foamed. It's too hard to beat. It will crack when rolled. There are skills in making delicious dishes.
