Ingredients
Protein ( 4 ) | Egg yolk ( 4 pieces ) |
Low gluten ( 45g ) | Matcha powder ( 5g ) |
Fine sugar ( 50g ) | |
Salad oil ( 30g ) | Lemon juice ( A few drops ) |
Matcha How to make honey bean cake rolls
1.Preparation Good ingredients
2.Add milk, salad oil and sifted matcha powder in sequence and stir Evenly.
3. Stir the gluten flour until smooth and grain-free.Be careful not to stir for too long.Draw out the tendons.
4. After adding lemon juice to the egg whites, beat the egg whites at medium speed and add fine flour in three batches.Granulated sugar a.
5. Beat the egg whites until they are wet and dry, and can pull up a large curved hook.Just shake it gently so it doesn't fall off.
6.Add one-third of the egg whites into the batter and use a stirring technique , mix the batter and egg whites for about 20 seconds.Then gently mix the mixed batter with the remaining two-thirds of the egg whites by stirring.
7.Pour the mixed cake batter into the baking pan, smooth it out with your hands Hold the baking pan and shake it hard twice on the table to knock out the big air bubbles inside.
8.Put in the preheated Westinghouse 4001J oven, heat up and down, middle layer, 160 degrees, 20 minutes.
9.Now start making the filling: Pour the fine sugar b into the whipping cream , beat until the tip of the egg beater forms small peaks.Set aside.
10.After the cake is out of the oven, use a demoulding knife to draw a circle along the edge of the mold and then flip it upside down.Remove from the mold.After cooling, spread the whipped cream on top.Pay attention to more head and less tail, and then spread the honey beans evenly.
11. Use oil paper and rolling pin to roll up the cake roll, pinch both ends of the rolled cake roll Tighten it and put it in the refrigerator to set for half an hour.Cut off the two ends and you will have a beautiful cake roll.
Tips
1.If you want cake rolls, cheesecakes, or mousse cakes to be cut into pieces with a flat and smooth surface, you can heat the knife with hot water or a hair dryer or directly over fire, dry it before cutting, 2.Beat the meringue until it is wet..This will prevent cracking when rolling.3.After the finished cake roll is cut into slices, seal it and store it in the refrigerator for up to 2 days.4.The container used to separate egg whites and yolks must be oil-free and water-free and clean.5.For wet foaming, lift the egg beater and there will be a big hook between the egg beater and the meringue in the basin.6.Take one-third of the meringue and egg yolk paste and mix evenly.Use gentle techniques and stir to mix.Be sure not to stir to avoid defoaming.7.After baking, move the cake roll to the grill to cool, and tear off the oil paper around it to facilitate heat dissipation.8.When rolling, don't use too heavy or too fast techniques.If you are afraid that the roll will crack if you don't roll it well, you can use a rolling dough to assist.The method is to roll the rolling pin backwards with the oil paper and push the cake roll forward at the same time.After rolling, tighten both ends and place the cake roll in the refrigerator for 30 minutes to set.9.The temperature and temperament of each oven is different, so the temperature and time should be adjusted according to your own oven.
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