How to make matcha cream cake roll

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  1. Prepare all materials

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  2. Mix low-gluten flour and matcha powder and set aside

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  3.Put the egg whites and egg yolks separately in two water-free and oil-free basins

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  4.Add milk, corn oil, and sugar to the egg yolks and mix well

• 5.Mix the low-gluten flour and matcha powder and sift in, sift in twice, mix well each time and then sift in the next time

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  6.Mixed matcha paste

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  7. Add egg whites to cream of tartar and beat until coarsely foamed

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  8.Add white sugar in three batches

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  9. Beat until wet foam, lift and beat Just use a large curved egg hook

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  10. Pour one-third of the egg whites Pour into the matcha paste, mix evenly, and preheat the oven to 150 degrees and 180 degrees

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  11.Pour the mixed matcha paste back into the egg whites and mix evenly

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  12. Mixed cake batter

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  13. Line a baking sheet with tin foil, pour the cake batter into the baking pan In the plate, smooth the surface, lift the baking pan and shake it to release big bubbles

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  14.Put in the preheated oven, heat to 150 degrees, lower heat to 180 degrees, middle layer for 15-20 minutes

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  15.After taking it out of the oven, take it out and give it a shake, then place it upside down on the baking grid and let it air to the residual temperature (note that it is the residual temperature, not to let it cool down)

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  16.Add 20 grams of powdered sugar into the light cream and beat until it has texture, then put it in the refrigerator for later use

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  17. After the cake is warm, tear off the tin foil, invert the cake onto the baking sheet and put it back on the tin foil

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  18.Take out the cream from the refrigerator and spread the cream on the cake, from thick to thin

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  19. Starting from the thick side, roll it into a circle and put it in the refrigerator for one hour



20.When the time is up, take it out and cut into pieces and serve

• 21.Finished product picture