Chinese Food
Q run Matcha and honey bean cake roll
(73633 views)
This is the Matcha cake roll that I love very much. Teacher Xiaoqin is good at it. He often bakes it out to the students when he is in Tianhe classroom.
Cooking ingredients
Cooking Steps
Step1:Mix tea powder, milk, cream and salad oil evenl
Step2:Heat over medium heat until no tea powder particles are visible (less than 1 minute is required). Remove from the fir
Step3:Pour in sifted low powde
Step4:Mix immediately with hand beate
Step5:Add three yolks (better if you can add them three times
Step6:Mix well and set aside. Preheat oven at the same time. Heat up and down 175 degree
Step7:Add the egg white to the sugar. Beat the egg white with the electric beater to 56% of the hair (lift the beater. The egg white hanging on the beater head is in the shape of a big curved hook
Step8:Take one third of the egg white cream and mix it into the Matcha egg yolk past
Step9:After mixing, pour into the remaining 3 / 2 protein crea
Step10:Stir evenly for us
Step11:Oil paper on baking tra
Step12:Pour the well mixed batter into the baking pa
Step13:Spread the cake evenly with a scraper. Raise the baking tray with both hands about 10cm high. Let it fall straight to the table. Repeat several times until the surface of the cake paste is shake
Step14:In the middle of the oven. Bake for about 15 minute
Step15:Take another clean container. Add cream cheese, sugar powder and light crea
Step16:Stir into smooth cheese sauce for later use (stir in hot water in winter
Step17:After baking, lift up the cake body with oil paper and put it on the baking net to cool dow
Step18:After the cake has cooled, spread the cheese sauce evenly on the cake bod
Step19:Spread some honey beans evenl
Step20:Use a rolling pin to hold under the oiled paper at one end of the cake slice. Slowly roll the oiled paper against the rolling pin in your own direction. At the same time, push the cake forward and roll it up
Step21:Hold both ends of the rolled cake tightly. Refrigerate it for half an hour
Step22:Then tear the oil paper and you can slice it. I made it for breakfast for the children. So I cut the slices and sealed them for freezing. It can make a 45 day breakfast. Take it out with a glass of milk when eating. You can eat it for a week or two. I use the same amount of xylitol to avoid carie
Step23:The frozen cake roll. The cheese in it is a bit hard. It tastes good (it's been frozen for a day when I took the picture, so it's not so soft). This cake roll has a high moisture content. It's very moist and won't be so soft after freezing. It will have a little taste of heavy cheese cake
Cooking tips:If you want the cake roll or cheese cake or mousse cake to be cut flat and smooth, you can heat the knife with hot water or hair dryer or directly with fire. There are skills in cutting and cooking after drying.
