Chinese Food
Matcha cake roll
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Since I accidentally ate the Matcha cake roll in the cake shop, I fell in love with its light and fragrant taste. I've been thinking about making it by myself. After trying the sweet cake roll, I feel good and want to challenge the taste of Matcha. It's Friday. The school is off. I can't wait to prepare the materials. I don't have a 28 × 28 baking plate. I used a 32 liter oven with the standard baking plate. I wish you a successful Matcha cake roll with this recipe. You can have a lot of aftertaste. Try it once.
Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials. Separate the egg white and yolk. Because the tea powder and low gluten flour are sifted together. I put them together in order to use less than one plat
Step2:Milk. Corn oil and 15 grams of sugar.
Step3:Stir until creamy white
Step4:Pour this mixture into three yolks.
Step5:Stir quickly and evenly. Circle it
Step6:Sift in low gluten flour and tea powde
Step7:Use the hand eggbeater to mix well. You can draw a circle. But don't exceed 30 seconds before and after. Otherwise, it will start to cramp. The stirred shape can be folded, as shown in the figure. See clearly ('ω '
Step8:Put the yolk batter aside. Beat the egg whites in this way with an electric beater and add half the sugar. Continue to stir evenly.
Step9:Add the remaining sugar to the figure. It should be wet foaming, not the dry foaming of Qifeng cake. The time of dry foaming is longer than that of wet foaming. If you don't understand, you can use Baidu.
Step10:Look, it's just a small hook, not an upright one.
Step11:Next we're going to mix. This step is the key. Pay attention to the following technique
Step12:Take one third of the protein and put it in the egg yolk of Match
Step13:Flip up from the botto
Step14:As shown in the figur
Step15:As shown in the figur
Step16:Turned ove
Step17:Then we pour this mixture into the rest of the protein
Step18:Use the same way to mix our cake paste. The high-quality cake paste is as shown in the figure. It can be folded up. It is like silk and satin. It will be restored and leveled soon after falling.
Step19:Then pour it into the baking pan. It can be smoothed with the help of a scraper
Step20:You can pour the cake from the height. It's very convenient.
Step21:Put it into the preheated 170 degree oven for 20 minutes. The time is just a reference. You can insert a toothpick into the cake. No residue means it's cooked. Take out the cake roll and leave it untouched. Let it stand for about 25 minutes until there is no heat on the surface.
Step22:Whisk 150 grams of light cream. Add 15 grams of sugar. I recommend the president to you. I think it's light and delicious.
Step23:Use a knife to remove the uneven burr of the cake. Remove the oilpaper.
Step24:Put on the cream. You can also put some fruits you like.
Step25:Roll it u
Step26:
Cooking tips:1. Be sure to use fresh eggs. 2. Do not mix flour for a long time. Otherwise, it will be difficult to remedy the gluten. 3. The protein of the cake roll is very important. Never beat or not beat enough. This is not easy. We need to keep trying. 4. Never forget the technique when mixing the yolk paste and protein. Once the bubbles are removed 5. Be sure to watch your cake roll. Don't let it crack. And don't let it not bake well. 6. Special friends like Matcha can increase the amount of Matcha. My exhibition art 7. Cake rolling is a technology. You must smash it to death. Otherwise, even if other parts of you do well, you will not make a good-looking cake roll 8. I hope you can try it. I wish you success. 9. Remember to comment and collect. Pictures of biography are good. 10. Thank you for your skill in making delicious dishes.
