Chinese Food
Yuzhi Matcha cake roll
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The finished product is really delicious. Don't miss those who like the smell of Matcha. The taste and taste are very good. Even eating a few pieces is completely stress free. It's not greasy at all, but the premise is to use good raw materials. I bought the authentic Japanese Yuzhi Matcha powder. It has no pigment and no additive (there is a concept to be cleared here. Matcha powder and green tea powder are different. The biggest difference between green tea powder and Matcha powder is that the particle size is different. The unit is (mesh) the particle size of green tea powder is generally 200 mesh. The particle size of Matcha is more than 400 mesh, which is several times the fineness of flour. The raw materials and equipment for production have different requirements.) I use the French President brand butter. It's the best butter on the market at present. It's more fragrant than ANGA. Cream is also used by the president
Cooking ingredients
Cooking Steps
Step1:100g egg yolk + 20g soft white sugar. Stir until it is thick, white, bulky, and drops in the basin with obvious lines.
Step2:Take out the protein in the refrigerated room. First beat it with a hand-operated or electric beater. After the whole frothing, add 70g of soft white sugar at a time. Keep beating until the protein is fine and sticky. There are lines on the egg beater to produce it. Slowly pull it up and drop it from the beater. The texture formed when it falls in the basin remains the same, but it is not solidified on the beater.
Step3:Add the egg yolk paste to the egg white. Use the hand beater to remove and mix them. After mixing, use a scraper to remove the egg white from the edge of the bowl to the middle of the bowl (it's not mixing when mixing. It's irregular fishing and mixing. Use immediately after the egg white is finished).
Step4:Mix the low gluten flour and Matcha powder evenly. Sift them into the previous step. Turn them over with a rubber scraper. Mix them evenly until there is no dry powder. Do not over mix them.
Step5:Then melt the butter in liquid form and pour it on the scraper. Stir evenly until there is no residual butter.
Step6:Pour about 15cm from the baking tray into the baking tray covered with baking paper.
Step7:Quickly scrape flat. Put it in the middle and lower layers of the preheated oven. 200 degrees. Bake for 12 minutes. Take the baking paper out of the oven and leave the baking tray immediately. Put it on the grid to cool. When there is residual heat, you can tear off the baking paper at the bottom. Then punch the bottom and continue to put it on the grid to normal temperature. The surface can be covered with a piece of baking paper.
Step8:When whipping cream and sugar to 56 for distribution, add tea powder and whisk to the degree of curd cream that can be rolled into cake roll. Be careful not to beat too much. Be careful to whisk over ice water.
Step9:Use the inner roll method. Apply the filling on the cake slice. As shown in the figure, the starting end is full, the ending end is thin and the last 23cm is not coated with cream.
Step10:Together with a piece of baking paper laid at the bottom, turn it up as a whole. After turning it up, the cake roll will be fixed in an arc because of the cream inside. Then put down the baking paper. Roll up the cake roll quickly by hand.
Step11:Wrap the rolls in baking paper. Refrigerate for 30 minutes or about 10 minutes.
Step12:Take it out, cut it into pieces with a toothed knife, eat it, and refrigerate it.
Cooking tips:This time, the cake roll adopts the inner roll method. It needs to be emphasized that the inner roll method is a method that takes the bottom surface as the surface of the cake roll when baking. There is another method called outside roll, which means that the surface of baking is still the surface of cake roll. Also, stick the baking paper on the baking tray. Spread a layer of butter on the inside of the baking tray. Put the cake slices under normal temperature before applying the cream. Otherwise, the cream will be scalded. There is another point. Many people have this experience. Oiled paper often sticks off the cake skin. I think we can pay attention to the following points: 1. Do not bake the cake skin too lightly, or it will be too wet and sticky; 2. When there is temperature, it must not be for a long time. Close contact with oiled paper; 3. Because some cake pieces are relatively wet, it is very easy to stick off the skin. When they are hot or cold, then you can consider Try a different paper. There are skills in making delicious dishes.
