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
Chinese PinYin : Mo Cha Dan Gao Juan
Matcha cake roll
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