Matcha cream cake roll Recipe

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  1. Prepare all the materials.You can whip the whipped cream first and keep it in the refrigerator.

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  2. Separate the egg white and yolk.Divide 75 grams of soft white sugar into two parts: 50 grams (used when beating meringue) and 25 grams (used when making batter)

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  3.How to beat meringue
  1.Add lemon juice and beat with egg beater at the second speed until rich and large foam, 40 seconds
  2.Add level 3 Beat one-third of the soft white sugar at the second speed for 40 seconds at low speed for a more delicate foam
  Third, add one-third of the soft white sugar again and beat at the third speed for about 50 seconds.The lines of the meringue can be seen
  Fourth, add the third speed Beat the soft white sugar for three times until the egg beater is turned off and the egg beater is gently lifted to form an upright triangle with clear texture.At this time, you can put the whipped meringue in the refrigerator for later use.

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  4. Beat the oil, milk and salt until evenly added, add the egg yolk and beat with a whisk.If there are no particles, add matcha powder and continue beating until there are no particles.Finally, sift the flour and beat into the following batter.

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  5.Add one-third of the meringue and stir evenly using a stir-fry method.

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  6.Add two-thirds of the meringue and continue to stir into a paste by stir-frying

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  7. Pour into the baking pan and shake it a few times.You can use a toothpick to pick out the bubbles and smooth them out., oven at 150 degrees, preheat up and down for 10 minutes.

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  8.Put the baking sheet into the oven at 150 for 20 minutes.After the time is up, open the oven and pay attention to steam safety.Prick the cake with a toothpick.If there is no toothpick stuck, the cake is done.If there is a toothpick stuck, continue testing for 5 minutes.

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  9.Pour the cream evenly.

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  10. Roll and cut into pieces

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  11.Finished product