Coconut scented matcha Swiss roll, teaching you how to make cake rolls hand in hand, blending fresh matcha fragrance with coconut fragrance.

2024-11-22 15:00:00 204

Today I am making a coconut scented matcha Swiss roll, where the aroma of coconut blends with the freshness of matcha, creating a spiritual resonance with deliciousness and immersing people in the world of taste.

Details of ingredients

Eggs4
White sugar55 grams
milk60 grams
vegetable oil50 grams
Low gluten flour55 grams
Matcha powder10 grams
lemon juice5 grams
Light cream180 grams
White sugar18 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Coconut scented matcha Swiss roll, teaching you how to make cake rolls hand in hand, blending fresh matcha fragrance with coconut fragrance.

1. Four eggs, separate the egg white and yolk for later use. Note: Freeze egg whites in the refrigerator for 10 minutes to make them more stable.
4 egg yolks and 10 grams of white sugar, stir well first.
3. Add 60 grams of milk and 50 grams of vegetable oil in sequence and stir.
4. Stir until the emulsion is evenly distributed.
5. Sift in 55 grams of low gluten flour and 10 grams of matcha powder.
6. Stir in a Z-shape until the color is uniform and the batter is smooth without any particles, then set aside for later use.
7. Take out 4 frozen egg whites, add 5 grams of lemon juice, and beat until they form large fish eye bubbles. Note: Lemon juice can be replaced with a few drops of white vinegar.
8. 45g white granulated sugar is added in three foam states: coarse foam, medium foam and fine foam.
9. Note: Stir the egg beater at a constant speed in one direction, so that the foam will be more uniform and delicate.
10. Whip until the egg beater is lifted, with a large elastic hook on top, and it's done.
11. First, take 1/3 of the egg white paste and add it to the egg yolk paste.
12. Stir evenly.
13. Add 1/3 of the egg white paste to the egg yolk paste.
14. Stir evenly.
15. Then pour everything back into the protein paste.
16. Use a scraper to mix evenly by cutting and flipping.
17. Mix until the color is uniform. Note: The mixing speed should be faster to prevent defoaming.
18. Pour the batter from a height of 20cm into the prepared baking tray.
19. Shake the baking tray to allow the batter to naturally level.
20. Shake twice to remove large bubbles
21. Heat the oven up to 170 ℃ and down to 160 ℃. Preheat to the desired temperature and place it in the oven. Bake for about 17-20 minutes. Note: If the temperature cannot be adjusted, bake at 160 ℃ for 20 minutes.
22. After baking, take it out and shake it to remove the internal heat, then demold and let it cool.
After the temperature of the cake drops slightly, cover it with a baking paper and place a baking tray on top, then flip it over.
24. Gently peel off the oil paper.
25. Make a cut at a 45 ° angle at the closure to make it rounder. Adjust the four sides accordingly.
Cover with baking paper and let it cool completely. Note: Covering with baking paper is to prevent surface cracking and can also be wrapped with cling film.
After the cake is completely cooled, we beat it with cream, 180 grams of light cream, 18 grams of white sugar, and beat until it is quite firm.
28. Apply a thin layer of cream evenly on the surface first.
Then, at the beginning of the roll, pile up the cream.
30. Finally, squeeze some Red bean soup. Note: Leave a little cream for smoothing later.
31. Hold one end tightly and lift the baking paper with the other end to press it back and forth, slowly rolling it up.
32. Use a scraper to hold the upper layer of oil paper, then tighten the lower layer of oil paper and round it.
33. Refrigerate in the refrigerator for 1 hour or freeze for 10 minutes, and it is better to cut after shaping.
34. Take out the fixed shape and apply a thin layer of the remaining cream on the surface.
35. Evenly sprinkle coconut milk to cover the surface with coconut milk.
Finally, you can enjoy delicious food by cutting it open.
37. Coconut Matcha Swiss Roll, completed O (∩ _ ∩) O
38. Light tea aroma, sweet cream and bean paste, strong coconut flavor
Like a painting of spring, blooming with the freshness of matcha and the richness of coconut fragrance.
When chewing, the soft matcha cake intertwines with the rich coconut aroma in the mouth, arousing the taste buds and making people intoxicated.