Matcha Cream Cake Roll

2024-06-24 21:11:49  Views 1 Comments 0

Ingredients

Milk ( 55g )
Low-gluten flour ( 60g )
Fine sugar ( 65g )
Salt ( 1g )
Corn oil ( 50g )
Powdered sugar ( 20g )
Matcha powder ( 8g )
Whipping cream ( 200g )
Whole eggs ( 4 pieces )

Matcha Cream Cake How to make rolls

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    1. Prepare the required ingredients

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    2.Take two clean and oil-free containers and separate the egg whites and egg yolks p>

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    3.Add corn oil, milk and salt to the egg yolk

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    4. Beat evenly

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    5.Mix matcha powder and low-gluten flour evenly and sift into the egg yolk

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    6.Stir evenly into a fine matcha egg yolk paste

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    7. Divide the fine sugar into three parts Add the egg whites and beat at high speed with an electric whisk

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    8. Beat the egg whites until they become wet.Soak, that is, lift the egg beater and the egg white tip will be hook-shaped

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    9.Get Add 1/3 of the meringue into the matcha egg yolk batter and mix evenly

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    10. Then Pour the mixed cake batter back into the meringue

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    11.Mix up and down evenly

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    12. Line a baking pan with oiled paper, pour the batter into the baking pan, scrape the surface flat, and shake it lightly a few times Big bubbles popped out of the baking pan

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    13. Preheat the oven to 170 degrees in advance, and bake it Place the plate into the middle layer and bake for about 15 minutes

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    14.Take out the baked cake and shake it lightly

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    15. Place the baking sheet upside down on the grill and remove the baking sheet, then gently tear off the parchment paper and let it cool.

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    16. Add light cream to powdered sugar and whip until it maintains a clear texture

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    17. Spread the whipped cream onto the cake slices

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    18.Use a rolling pin to roll up the greased paper to roll the cake into a cake roll.Place it in the refrigerator for more than two hours

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    19.Cut off the uneven parts at both ends and you can make some small decorations on the surface of the cake

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    20.Finished picture

Tips

The cake roll has a relatively large cream content, so don’t use too much force when rolling it to avoid the cream being squeezed out.Don’t cut the freshly rolled cake roll immediately.Refrigerate it in the refrigerator for a certain period of time before cutting it.The taste will be better after refrigeration.Please control the temperature and time according to the temperament of your own oven

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