[Video] soft Matcha cake roll recipe-Chinese Food-best chinese food recipes-cooking food

[Video] soft Matcha cake roll

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Video address - Tips - (baking tray 28 * 28cm) 1. Tea powder with patterns can also be replaced by cocoa powder or 12g black koji powder. Don't choose too complicated pattern. Try to find one that can be finished in 5 minutes. 2. Whisk the egg white until it is wet and hard. Lift the beater. It has a slightly drooping sharp angle. The cake roll is prone to crack. Turn to low speed after having obvious lines. Stop for several times to check the protein state. The protein cream should be delicate and elastic.) 3. Take out the baked cake embryo. Knock down the baking plate. Shake out the heat. Cool for 35 minutes. Then cover the cake with a piece of baking paper. Turn the cake upside down. Tear off the baking paper at the bottom of the cake. Cover a piece of baking paper on the decorative surface. Let the cake cool completely. If you don't draw patterns, make positive roll (baking facing out). When cooling, you need to make baking facing up. After basic cooling, cover a piece of baking paper to avoid heat dissipation

Cooking ingredients

milk (Windmill Farm):60g

Matcha powder:3g

water (for tea powder):67g

light cream:250g

sugar powder:25g

Cooking Steps

Step1:[cake embryo] separate the protein and yolk. Add milk and corn oil into the yolk. Mix well.

Step2:Sift the low gluten flour into the yolk paste.

Step3:Stir until there is no dry powder. Do not over stir.

Step4:Add water to the Matcha powder. Mix well. Set aside.

Step5:Whisk the protein. (the instrument that touches the protein needs no water or oil). Add the sugar powder three times. Add 1 / 3 sugar powder when making big bubbles. Add 1 / 3 sugar powder when making small bubbles. Add remaining sugar powder when lines appear. Finally, the protein is sent to a state where the wet property is close to the hard property. Lift up the beater. There is a slightly drooping sharp angle. The cake roll is prone to crack. Turn to low speed after having obvious lines. Stop for several times to check the protein state. The protein cream should be delicate and elastic.)

Step6:Add 1 / 3 protein cream to the batter. Stir evenly (do not circle).

Step7:Then pour all the batter back into the cream.

Step8:Mix the bottom of the bag evenly (do not circle). Mix evenly. Do not over mix, so as to avoid defoaming.

Step9:Mix 2030g of batter with Matcha (put the rest batter in refrigerator for cold storage). Put the mixed Matcha batter into the mounting bag.

Step10:Put baking paper on the baking tray (28 * 28cm). Choose the pattern you like and put it under the baking paper (the pattern should not be too complicated. Try to choose the one that can be painted in 5 minutes). Draw patterns with Matcha batter. Take out the patterned A4 paper. Put the baking tray into the preheated 170 degree oven. Bake for 1 minute.

Step11:Take out the baked pattern. Pour in the cake batter. Lay it flat. Knock the baking tray on the table for several times. Shake out the bubbles.

Step12:Put it in the preheated 165 degree oven. Middle layer. Bake for 1820 minutes. After baking, knock down the baking tray. Shake out the hot air. Cool for 35 minutes. Cover the cake with a piece of baking paper. Turn the cake upside down. Tear off the baking paper at the bottom of the cake. Cover the decorative surface with a piece of baking paper. Let the cake cool completely.

Step13:[cream part] add sugar powder to the light cream. Beat at medium and low speed (the cream should be a little harder, so that it will roll out better.)