Matcha cake roll

Matcha cake roll

Introduction:

"I like the faint fragrance of Matcha"

Production steps:

Step 1: mix low gluten flour and Matcha powder, sift and set aside

Step 2: mix sugar, water, milk and condensed milk

Step 3: add the sifted tea powder, knead the corn powder gently and stir evenly

Step 4: add egg yolk and mix well

Step 5: add sugar and lemon juice into the egg white, beat it with electric beater until it is wet and foamy, and pull out the sharp corner

Step 6: add half of the beaten protein cream into the batter and mix evenly with a scraper

Step 7: pour the batter into the baking tray covered with oil paper, and smooth the batter surface with a scraper

Step 8: bake in preheated oven, heat 160 ℃, heat 120 ℃, bake for 30 minutes

Step 9: after the cake is cooled, pad a piece of paper or tin foil on the table, put the cake on the paper, spread a thin layer of cream on the cake surface, roll up the cake, and let it stand for 10 minutes to prevent loosening

Step 10: cut the cake roll into 5 5cm long small omelets, decorate the cake roll with chocolate accessories, and sprinkle some moisture-proof sugar powder

Materials required:

White granulated sugar: 40g

Water: 20g

Salad oil: 75g

Milk: 50g

Condensed milk: 30g

Low gluten flour: 110g

Corn flour: 30g

Matcha powder: 15g

Yolks: 6

Egg white: 6

Lemon juice: 5 drops

Note: 1: protein to wet, too dry, roll up easy to crack

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other