Chinese Food
Matcha cake roll
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Since the little girl went to primary school, she has a headache about what breakfast she prepares every morning. She has never been worried about breakfast since she learned to bake. The most common thing is bread with soy milk cake with soy milk. Especially on Sunday, I tossed all kinds of biscuits and cakes with my girl I like to play baking with girls * ^ o^*-
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Mix the Matcha powder with warm water and reserve. Preheat the oven 150 degrees in advance. In fact, the average cake roll is about 160175 degrees for 20 minute
Step3:Separate the egg yolk and protein in two clean basins without oil or wate
Step4:Mix the egg yolk with vegetable oil and tea powder melted in warm wate
Step5:Mix the low gluten flour gently and evenly. Remember to be gentle and do not stir hard. Otherwise, the cake roll will fail
Step6:Stir until there is no dry powder and set asid
Step7:Whisk the egg white with sugar until it is wet and foamy. Lift the eggbeater with a small hook
Step8:Add one third of the egg yolk paste with a spatula and stir evenly. Be sure to stir gently. Otherwise, the egg yolk is easy to defoaming, which will cause the failure of the cake roll. After mixing evenly, pour it into the egg yolk basin and continue to stir evenly
Step9:Mix the cake paste evenly and pour it into the baking pan with oil paper [I use the sannengjin baking pan 28 * 28] just as the amount of recipe is good. Put it in the oven for 150 ℃ for 20 minutes. It's said that the temperature of each oven is different. It can be adjusted by itself.
Step10:Take it out of the baking tray and put it on the baking net. Let it cool a little and cover it with a clean oilpaper
Step11:The cake is completely cold and can be rolled by touching the whipped cream. The rolled cake roll is wrapped with oil paper and refrigerated for 1-2 hours for shaping
Step12:After cold storage, you can cut the green of your favorite Matcha * ^ o ^
Cooking tips:The recipe of this cake roll is really easy to use. It's the one I used the most. I remember that once when the protein was almost beaten, I found that the other materials were all four eggs, but I only beat two eggs. I immediately added two more eggs. I thought it would fail. It turned out to be an unexpected success. You can imagine how easy it is to use.
