Cherry Matcha Roll
2024-12-08 14:59:13 247
Thank you to Gourmet World and Suning.com. I was fortunate enough to taste the Shandong Tianbao open-air cherry, which is indeed thin skinned and juicy, with very elastic flesh. The taste belongs to the sweet type, with a refreshing sweet and sour taste. Today, I made a cherry matcha roll, and the green matcha roll and brightly colored cherries look really pleasing.
Details of ingredients
Technique
Steps to make Cherry Matcha Roll
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1. Prepare the required materials.![]()
2. Mix matcha powder and warm water evenly to make matcha water for later use![]()
3. Separate the egg white and yolk, and place the egg white in a dry and oil-free egg beater. Add vegetable oil to the egg yolk and mix well.![]()
4. Add matcha water and mix well![]()
5. Sift in low gluten flour, stir well, and the egg yolk paste is ready.![]()
6. Add granulated sugar to the egg white in three portions and beat until 80% is done, resulting in a moist, curved foam.![]()
7. Take one-third of the egg white and add it to the matcha egg yolk paste. Mix well by cutting and flipping.![]()
8. Pour in the remaining two-thirds of the protein and quickly mix evenly, avoiding defoaming during mixing.![]()
9. Pour the cake batter into a baking tray lined with oil paper, and use a rubber scraper to smooth out the cake batter. Hold the baking tray with both hands, gently drop it a few times, shake off any large bubbles, and place it in the preheated middle and lower layers of the oven. Bake at 160 degrees Celsius for about 15 minutes![]()
10. Whisk light cream with sugar and matcha powder until the texture appears and does not flow.![]()
11. Wash cherries and mint leaves and set aside.![]()
12. Invert the cake onto a new oiled paper and remove the original oiled paper![]()
13. Pour the cake with the oil paper removed back onto the new oil paper. Now the side of the cake that has turned yellow is facing upwards. Apply whipped cream and roll the cake with a rolling pin and oil paper. Roll the rolling pin backwards, and the cake will naturally roll forwards. After rolling, put it in the refrigerator and refrigerate for 1 hour.![]()
Remove the oil paper after 14.1 hours.![]()
15. Cover the decorating bag with a chrysanthemum toothed decorating nozzle, squeeze cream onto the cake roll, then add washed cherries and garnish with a few mint leaves.
