Matcha cake roll

2024-06-29 04:24:18  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 60g )
Whipping cream ( 150 grams )
Eggs ( 3 )
Corn oil ( 30g )
White sugar ( 85g )
Matcha powder ( 30g )
Water ( 65g )
Lemon juice ( a few drops )

How to make Matcha Cake Roll

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    1.First dissolve the matcha powder in warm water.Particles.

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    2.Separate the egg white and egg yolk

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    3.Add 30 grams of sugar to the egg yolk

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    4.Add corn oil to the egg yolk liquid

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    5.Stir well

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    6.Add the stirred matcha liquid and mix well.

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    7. Sift the low-gluten flour into the mixed matcha egg yolk and mix well.

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    8. Beat the egg whites into fish eyeballs and start adding 40 grams of sugar three times.

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    9.It is better to beat into wet foam.

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    10. Take 1/3 of the beaten egg whites and add it to the matcha egg yolk that has been mixed in advance , cut and mix well.

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    11. Cut 1/3 of the cake batter and pour in the remaining 2/3 In the egg white liquid, continue to cut and mix well.

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    12. Line a baking sheet with oiled paper, pour the mixed cake batter into it, and spread it with a spatula flat.

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    13. Preheat the oven to 190 degrees and bake on the middle rack for 15 minutes.

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    14. Take the baked cake out of the oven, turn it upside down, and tear off the parchment paper while it is hot.

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    15. Add sugar to the light cream and beat.

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    16.Cake is cool and spread with whipped cream.

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    17. Start rolling.When rolling, press it firmly with your hands.

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    18. Roll up the cake and put it in the refrigerator for one hour.

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    19.After an hour, it can be taken out and cut.

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