Chinese Food
Yuzhi Matcha strawberry cake roll
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Cake roll is the most popular pastry I made when I first played baking, because I felt it was the easiest to succeed and not easy to defoliate. At that time, I made a lot of orange cake roll, coffee cake roll, Hupi cake roll and so on. Of course, I made the most Matcha cake roll, because the color is the most beautiful (i.e., the best Matcha powder produced by Yuzhi in Kyoto is undoubtedly the best today's Matcha powder) This DK Yuzhi Matcha powder from heaven, no matter its color or taste, has captured my heart.
Cooking ingredients
Cooking Steps
Step1:First, pour DK Yuzhi Matcha powder into salad oil and stir until there is no granule.
Step2:Pour in milk. Mix wel
Step3:Mix DK Yuzhi tea paste into the egg yolk. Mix wel
Step4:Pour in the almond powder. Mix well. Pour in the low gluten flour and mix in a zigzag shape with the hand beater until it is completely free of particles
Step5:Sift the egg yolk paste of DK Matcha, then put it aside for us
Step6:Add a little lemon juice to the protein (preferably eggs that have been refrigerated for 24 hours) and pour in a little trehalose. Start to beat.
Step7:Add trehalose three times. Beat until wet and slightly foaming (there will be a small hook when lifting the eggbeater, and it will not disappear
Step8:Add one third of the albumen paste to DK Yuzhi Matcha egg yolk paste and stir evenly by turning. Do not stir in circles. It is easy to defoamer.
Step9:Then pour the mixed Matcha egg yolk paste into the remaining albumen paste. Stir evenly. (be sure to mix all the ingredients evenly. You can't see the color of the protein. If it's not uniform, it will cause uneven hair on the cake body. When baking, it will cause the cake body to crack.)
Step10:Pour batter from 10cm high into the center of the 28 * 28cm baking tray.
Step11:Then tilt the soldiers up and down to shake the baking tray, so that the batter is evenly distributed. Knock on the baking tray a few more times. Shake out the big bubbles in the batter.
Step12:Then preheat the oven 180 degrees. Middle layer. Heat up and down for 18 minutes. (adjust according to oven temperature
Step13:Then take it out and drop it flat from 20cm height. Shake out the hot air and let it cool before demoulding. Cover the surface of the cake with oil paper to prevent the surface from cracking.
Step14:When the cake is cool, whisk the cream (refrigerated for 24 hours in advance) with sugar until it is 90%. It doesn't matter if you can beat it a little. The cream doesn't flow when you tilt the basin.
Step15:Turn the cool cake over. Evenly spread the light cream on the top and the tail less. Prevent the cream from overflowing when rolling u
Step16:Strawberry on the yard. The end of the last strawberry is facing out. Spread the cream evenly over the strawberrie
Step17:Roll the cake into a roll with a rolling pin.
Step18:Pull out the oil paper at the bottom, and push the rolling pin in at the same time. It helps to make the cake roll tighter. (like Porphyra and rice
Step19:Put the rolled cake roll into the refrigerator and refrigerate for two hour
Step20:
Cooking tips:Trehalose can adjust the sweetness and fragrance of icing, bread cream and fruit filling on cakes, biscuits and pastries without damaging the storage life, so that people can taste the original flavor of the product. Without trehalose, you can use ordinary sugar powder instead. How can you cut a smooth and clean section? Put the baking knife on the fire and burn it. Then you can cut out the clean cut surface. Remember to wipe the knife clean for each slice. There are skills in making delicious dishes.
