Chinese Food
Matcha and honey bean cake roll
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I'm a very lazy person. Baking is almost something I do every day. But I'm lazy to take pictures. Generally, I take pictures of finished products directly. Sometimes I don't even take pictures of finished products. Let alone the process of taking pictures. In fact, I am still a very stupid person. It must be stupid to repeat the same mistake. Like to store goods and not diligent enough. Often look at the date by flipping through the materials. Also have to throw. This is not. Isuzu's tea powder is not touched for a long time. The remaining less than 20 days will expire. The relatives who play baking know it. Isuzu's that expensive ~ have to be consumed quickly..
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients for the cake roll.
Step2:Separate the egg from the egg white and yolk. The container for separating the egg white and yolk must be clean without oil and water. Add a little sugar to the yolk and beat evenly with a hand beater.
Step3:Add corn oil and continue to beat until the oil and yolk are well mixed, then add water. Continue to beat and mix evenly.
Step4:Sift in low gluten flour and tea powder.
Step5:Stir evenly until there is no dry powder. Don't over stir.
Step6:When the egg white is stirred with the electric beater, add one third of the fine sugar to continue to stir. High speed stir.
Step7:When the egg white gradually turns white and the bubbles are more and more, add one third of the fine sugar and continue to beat at high speed.
Step8:When the bubbles get smaller and smaller, add the remaining one third of the sugar.
Step9:High speed whipping to 90% of the hair, i.e. wet foaming. Wet foaming, i.e. lifting the eggbeater. There is a big hook between the egg beater and the protein cream in the basin.
Step10:This is the state of wet foaming.
Step11:Take one third of the protein cream and the yolk paste and mix them evenly. The technique should be light. Mix them by turning them over. Do not stir them. Avoid defoaming.
Step12:Pour the mixture back into the bowl of the cream.
Step13:It's better to mix it evenly by turning it over.
Step14:For the convenience of demoulding, I spread oil paper on the baking tray. The baking tray I used is the golden baking tray of Sanneng 28 * 28.
Step15:Pour the batter into the baking pan. Smooth it slightly. Shake the air bubbles gently.
Step16:Spread the peas on the top.
Step17:Preheat the oven. Heat up and down 150 degrees. Bake for 30 minutes. The temperature and spleen of every oven are different, so the temperature and time should be adjusted according to their own oven.
Step18:After baking, transfer the cake roll embryo to the grill to cool, and tear the oil paper around. It is convenient for heat dissipation.
Step19:After the cake cools down, gently tear off the oiled paper on the back, pad it with new oiled paper, and cut off the uneven edges. The new oiled paper is a little bigger. It's easy to roll up.
Step20:Whipped cream with sugar powder. In normal condition.
Step21:Spread the whipped cream on the cake, not on the end. When rolling, it will push part of the cream towards the end.
Step22:When rolling, the technique should not be too heavy or too fas
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Cooking tips:Again, the temperature and spleen of every oven are different, so the temperature and time should be adjusted according to their own oven. There are skills in making delicious dishes.
