Green and astringent flavor on the tongue - Matcha cake roll

2024-12-23 02:58:58 109

Cake rolls are a favorite dessert for many people, especially their soft and tender feeling, which is simply irresistible. When combined with eye-catching cranberries, the whole product is soft, sweet, and sour, not to mention delicious. Foodies, why not give it a try? As long as you follow the correct steps, making a good cake roll is not difficult at all~~

Details of ingredients

yolk90g
Fine sugar20g
milk40g
protein160g
Filling: Fresh cream200g
Filling: Fresh cream200g
Low gluten flour70g
Salad oil40g
Matcha powder8g
Fine sugar20g

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Green and astringent flavor on the tongue - Matcha cake roll

1. Prepare all the ingredients
2. Ingredients for filling
3.90g egg yolk+20g granulated sugar, beat evenly with a manual mixer, do not beat
4. Add milk
5. Add salad oil and stir evenly
6. Sift in low gluten flour and matcha powder together
7. Use a rubber scraper to gently mix up and down, without over mixing to avoid gluten formation
8. Put the protein into another bowl
9. Use an electric mixer to slowly beat the egg whites until large bubbles appear, then add 1/3 of fine sand
10. Beat until the protein foam turns white, and then add 1/3 sugar at high speed
11. Wait until the protein thickens before adding the remaining 1/3 sugar
12. When the mixer is lifted and bent, sharp corners indicate that it has reached wet foaming. Once it is wet, it can be beaten
13. Add 1/3 protein into matcha batter
14. Gently flip up and down and mix evenly
15. Add the other 2/3 of the protein paste in batches
16. Gently flip up and down and mix evenly
17. After mixing, pour it into a baking tray lined with baking oil paper
18. Use a scraper to smooth the surface
19. Shake a few times to remove large bubbles
20. Bake in a preheated oven at 170 degrees Celsius for about 15 minutes
21. After baking, wear gloves and take it out
22. Flip back and tear off the oiled paper. Place a oiled paper underneath the cake for easy rolling up
23. Pour the whipped cream into another egg beater bowl
24. Pour in granulated sugar
25. Use an electric whisk to beat the egg until it does not flow (to the extent that it can be decorated)
26. Use a spatula to evenly remove the fresh cream from the cake batter
27. Roll up from bottom to top
28. Outsourcing a layer of oil paper
29. Put it in the refrigerator, refrigerate and shape it before cutting it into pieces
How about it, isn't it very simple