How to make matcha cake roll

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  1. Prepare all materials for later use.

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  2.Find two water-free and oil-free basins and separate the egg whites and egg yolks.

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  3. Then put the oil, milk and sugar into the egg yolks and stir evenly.

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  4. Then mix the cake flour, matcha and powdered baking powder evenly and stuff them into step 3.

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  5. Stir evenly, and do not stir for too long to prevent gluten from forming.Stir well and set aside.

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  6.Put the egg white into the tread powder and beat it with an electric egg beater to make big fish-eye bubbles Add one-third of the sugar and continue beating.

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  7.Put in one-third of the sugar and continue beating.

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  8.Put in the remaining one-third and continue until the texture does not disappear.beat.

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  9. Beat until wet foam is reached, and when the egg beater is lifted, a hook-like shape appears.Just a triangle.

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  10. Use a rubber knife to scoop one-third of the egg whites into the matcha egg yolk paste and stir Evenly.

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  11. Preheat the oven to 180 degrees, then pour the egg yolk paste into the remaining egg whites.Mix evenly, pour the mixed batter into a baking tray lined with tin foil, and use a scraper to smooth the surface.

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  12. Then shake the baking sheet twice to knock out the bubbles, and put it into the preheated oven Bake the middle layer for 20~25 minutes.

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  13.Ding is out! Place the baking mesh on the baking sheet and turn it upside down.Remove the baking sheet and gently uncover the tin foil.Put the tin foil back on and turn it back over.Let it dry until it feels warm to your hands.Then beat the cream with sugar, rinse it and roll it up.Roll up and place in the refrigerator for 40 minutes to set!

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  14.Finished product! Very appetizing!