Water drop shaped Matcha cake roll

Water drop shaped Matcha cake roll

Introduction:

Production steps:

Step 1: separate the egg white and yolk into two pots (the basin of egg white should be free of water and oil). Add 30g sugar into the yolk.

Step 2: stir well and add salad oil.

Step 3: stir well, add milk and stir well.

Step 4: add the sifted low flour and baking powder for three times.

Step 5: mix well.

Step 6: add 40 grams of sugar to the egg white and start beating at low speed with the beater.

Step 7: spoon a little yolk into a small bowl.

Step 8: sift in Matcha powder and a little protein cream.

Step 9: mix well and set aside.

Step 10: put it into the flower mounting bag, squeeze it onto the baking tray, make your favorite flower shape, and put it in the oven at 165 ℃ for 5 minutes.

Step 11: add 1 / 3 protein cream to the remaining yolk paste.

Step 12: mix well.

Step 13: bake the Matcha egg paste and set aside.

Step 14: pour 12 into the rest of the protein cream, stir well, pay attention not to defoaming.

Step 15: pour the yolk cream into the baking pan and bake at 165 ℃ for 20-25 minutes.

Step 16: after baking, turn it upside down to a piece of oil paper, air it until warm, tear off the oil paper on the surface, and then cover it to prevent the surface from drying.

Step 17: after cooling, turn around, tear off the oil paper and cut the cake with a knife

Step 18: cream.

Step 19: roll it up again, you can use a rolling pin to do auxiliary work, roll it tightly, and then refrigerate for more than 2 hours.

Materials required:

Eggs: 4

Sugar: 3040g

Milk: 60g

Salad oil: 40g

Low powder: 100g

Baking powder: 2G

Matcha powder: 1 teaspoon

Cream: moderate

Note: pay attention to the preparation work, this time I use oilcloth is more convenient than oilpaper, easier to tear, and will not damage the pattern. Low powder should be screened three times for standby. The protein cream is between wet and hard. First play at low speed, then slowly adjust it, and finally play at low speed for 1.5 minutes. In the baked cake network, it's necessary to tear off the surface oil paper while it's hot. I think it's easier to tear it when it's a little cooler, otherwise it will get stained with the pattern. Or oil paper coated with a layer of oil can be anti stick, easy to tear off after baking. After baking, put it on the drying net immediately to cool off. Tear off the oilcloth and cover it again to prevent the cake from drying. When rolling, it's easier to roll the cake by printing a few horizontal marks on the surface of the cake. It's easier to roll the cake after it's cold, and then cut it after it's frozen.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet