hi. How are you today? What I’m sharing today is: Matcha cake rolls. Many people like the taste of matcha. The cake rolls are not sweet at all and have more aroma. This time the cake rolls are beautiful because of the matcha color! So choose to roll the inner cake body outwards to add more visual sense

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3 materials

1.egg yolk paste

yolk 5
water 60 grams
Corn oil 40 grams
low-gluten flour 50 grams
Matcha powder 10gram

2.meringue

protein 5
Caster sugar 55 grams
lemon juice 4 grams

3.Red bean paste

Light cream 210 grams
Caster sugar 18 grams
Matcha powder 6 grams

A recipe for matcha cake roll notes

1- Preheat oven to 180 degrees on fan mode.

Two kinds of egg yolk pastes are made at the same time, and the egg whites and egg yolks are separated for use.

Stir the water and corn oil evenly, sift in the low-gluten flour, and

do the same for the matcha-flavored egg yolk paste. Stir the water and corn oil evenly, and then sift in the matcha powder + low-gluten flour.

2-Mix them in zigzags with a hand mixer.

3-Add 5 egg yolks each,

4-original taste

5-Stir well, the mixed egg yolk paste is fine and shiny.

6-Put all 10 egg whites into the bucket of the mixer, add lemon juice, set the mixer to 9-10 for about 3 minutes and start to beat.Add the caster sugar at a time, and beat until the large hook hangs down when you lift the whisk.

7-Divide the whipped meringue into two equal parts,add a small amount of matcha and plain cake batter to each, and mix well

8-Pour in the rest of the meringue,

9-Mix well separately.

10-Raise the basin and pour it from top to bottom, and pour the cake batter into the baking pans that have been covered with high-temperature oil cloth.

11-Shake the pan lightly to break air bubbles and smooth the surface with a spatula.

12-Put it in the preheated s80pro oven, and bake in hot air mode at 165 degrees for 23 minutes.It is recommended to use the eat stove at 160 degrees for about 20 minutes.

13-Take out the vibration mold (you can drop it flat on the table at a height of 20cm), lift it up with the oil cloth, and put the cake body on the oil paper and let it cool.

14-When it is almost cold, prepare to whip the cream, weigh the whipped cream, add sugar and matcha powder to beat separately.Remove the tarpaulin from the cooled cake body,

15-Flip it over and remove the oil paper that was under it

16-Tilt the end of the slice to remove the corners, spread the cream evenly on the front of the cake body, the cream is slightly thicker at the beginning and slightly thinner at the end.

17-The rolling pin lifts the oil paper from the starting position and rolls it up.Hold the rolling pin with the right hand, and pull up the end of the oiled paper with the left hand to tighten it slightly, so that the roll made will look better and not loose.

Teach you how to make matcha cake rolls