Matcha roll~Let you fall in love with the fragrance of matcha and the sweetness of the filling

1. Prepare materials

2.2 Mix matcha powder, milk, light cream, and salad oil evenly

3.3 Heat and stir gently over low heat until the matcha powder is completely melted and removed from the heat

4.4 Pour in sieved low gluten flour and stir evenly with a manual mixer

Add three egg yolks and mix evenly for later use

6.6 Add granulated sugar to the egg whites and use an electric mixer to beat until they are wet and foamy (lift the mixer, and the egg whites hanging on the top of the mixer will form a large curved hook shape)

7.7 Take one-third of the beaten egg white cream and stir it into the matcha egg yolk paste. After mixing, pour in the remaining two-thirds of the egg white cream and stir evenly for later use. Pour it into a golden baking tray with oiled paper and spread evenly, shaking twice

8.8 Place it in a preheated oven, heat it up and down to 170 degrees, and bake for about 15 minutes

9.9 Prepare the cream section, mix light cream, cream cheese, and powdered sugar in a bowl, and heat slightly over water until the cream can be stirred into a smooth state

At 10.10, once the baked cake has cooled, apply cheese sauce onto the cake and sprinkle an appropriate amount of honey beans on top

Roll 11.11 and refrigerate for half an hour before slicing

The dessert is ready on December 12th

13. Finished product drawings

14. Finished product drawings