Chinese Food
Matcha cake roll
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I wanted to give a little color to the gray sky temporarily. So I had a Matcha cake roll. I put on the animal cream. It must be more than the take out vegetable fat. I felt polarized at the entrance. After taking photos, I could not help but eat two pieces. Although I felt a little meat began to settle, but in front of the food, who could resist it?
Cooking ingredients
Cooking Steps
Step1:Finished product
Step2:Finished product
Step3:Pour hot water into the Matcha powder, mix well and let coo
Step4:Mix the yolk with suga
Step5:Pour the Matcha paste into it and continue to mix it by han
Step6:Sift in low gluten flou
Step7:Mix in the shape of hand drawin
Step8:Add sugar in several times to make wet foaming (it's better if the beater has a big hook when lifting
Step9:Take one-third of the protein cream and put it into the yolk past
Step10:Mix well and pour into the remaining protein crea
Step11:Continue to stir and pour into the baking tray evenly. Then shake for a few times to shake out the big bubbles and put them into the preheated oven for 180 ° for 20 minutes or so
Step12:Take it out and let it warm, then turn it upside down and tear the oil paper
Step13:150g light cream, 15g sugar, spread on the cak
Step14:Roll up with a rolling pin and refrigerate for about 2 hour
Cooking tips:Matcha can be made in hot water so that the particles disappear and the appearance of the finished product will not be affected. As long as it is made into wet foaming, it will be good. In this way, it is not easy to break the cream when making a cake roll. I use Anjia's cream. It's as easy to pass like a blue windmill. Remember to pass it at a low speed to avoid beating the egg cake. As long as it's kept at a low temperature, it's OK to roll it. If it's kept too long, the water loss will also affect the effect of making a dish There are skills in eating.
