Matcha cake roll

Matcha cake roll

Introduction:

"Let's see if the texture of this cake roll looks like a panda. It's very cute!"

Production steps:

Step 1: prepare materials

Step 2: separate the egg yolk from the protein

Step 3: mix the milk and oil, add 10g sugar and mix well

Step 4: sift in low gluten flour twice and mix well until there are no particles

Step 5: add 5 drops of white vinegar to the protein, add sugar three times, and beat with an egg beater

Step 6: divide 1 / 3 of the protein paste into the egg yolk paste and mix well. Pour the mixed batter into the remaining 2 / 3 of the protein paste and mix well

Step 7: divide half of the batter into Matcha powder and mix well

Step 8: spread oil paper on the baking tray, pour in Matcha batter, gently smooth, and then pour in cake batter to smooth, and use force on the stage to eliminate bubbles

Step 9: bake at 175 ℃ for 25 minutes in the preheated oven, then color the cake

Step 10: let the cake hang for a while until it can be touched by hand. Lay a layer of fresh-keeping film on the bottom. Roll the cake into a roll with a little force. Refrigerate it in the refrigerator for an hour. Then take it out and cut it into small pieces. You can eat it

Materials required:

Eggs: 4

Low gluten flour: 80g

Fine granulated sugar (10g in egg yolk, 30g in protein): 40g

Fresh milk: 50g

Corn oil: 40g

Matcha powder: 10g

White vinegar: 5 drops

Note: be sure to choose fresh eggs. It's easy to separate yolk and protein

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet