Chinese Food
Swiss roll of Matcha and honey beans
(99421 views)Matcha is slightly bitter and mellow. It matches with natural cream and sweet, soft and glutinous honey red beans. It's really delicious. No.
Cooking ingredients
Cooking Steps
Step1:Separate the albumen and egg yolk. Put them into a container without water and oil. Add a little sugar, milk and corn oil into the container. Mix wel
Step2:Sift in low powder and tea powde
Step3:Mix wel
Step4:Add a few drops of lemon juice to the egg whites. Add sugar three times. Beat the egg beater until the egg whites are wet foamed (lift the egg beater. The small hook of the egg whites is wet foamed
Step5:Take one third of the protein cream and add it to the yolk paste. Mix it up and down evenly. Do not circle it. Avoid the protein defoaming
Step6:Pour the yolk paste into the remaining protein cream. Mix it up and down evenly (do not circle it. Avoid protein defoaming
Step7:Evenly pour the mixed cake paste into the 28x28 baking tray to smooth the surface. Shake out the bubble
Step8:Put into the middle layer of the preheated oven. Bake at 180 ℃ for 18-20 minute
Step9:Beat cream with sugar and Matcha powder to the state of mounting. Refrigerate for standb
Step10:After the cake is out of the oven, there is no need to turn it upside down. When it is left to dry for 4.5 minutes, cover the surface with oil paper (to prevent moisture from evaporating) and cool it. After cooling, remove the oil paper on the surface. Spread the preservative film on the table top. Turn the cake upside down on the preservative film. Remove the bottom oil pad. Turn it over again. Turn the baking surface up (I want the towel surface to make a roll). Take out the cream from the refrigerator. Spread it evenly on the baking surface of the cake. Sprinkle some honey beans in the middle
Step11:Gently roll up with plastic wrap. Refrigerate for 1 hour and cut into pieces for consumptio
Step12:Appreciation of finished products.
Step13:Appreciation of finished products.
Step14:For the taste of the stick and the beautiful color, it is recommended to use Japanese small mountain garden series Matcha powder.
Cooking tips:How to avoid cracking of the cake roll - 1. Don't overkill the protein. Make sure to beat until the wet foaming stops. If you hit the dry foaming, the cake will swell badly. It is easy to crack when rolling. 2. The baking time of the cake roll should not be too long. Too long. The outer layer of the cake will be hard. It is likely to crack when rolling. Therefore, the baking time should be shortened as much as possible. 3. Roll the cake and refrigerate it for about 1 hour before slicing. The frozen cake has a good shaping effect. It is not easy to crack when it is cut. 4. It is suggested to use Japanese small mountain garden series Matcha powder. It is a first-class bar in color and taste. There are skills in making delicious dishes.
