Matcha Honey Bean Cake Roll

Overview

Matcha cake roll with fresh taste, you know, matcha and honey beans are the best match

Sift matcha powder and cake flour
Separate the egg white and egg yolk, add 30 grams of milk and 30 grams of corn oil to the egg yolk
Stir evenly and sift in the cake flour and matcha powder
Stir evenly, do not stir in the same direction to avoid gluten
Add 60 grams of xylitol to the egg whites in three batches and beat until there are hooks
Pour 1/3 of the egg white into the matcha egg yolk paste and mix well
Pour the mixed batter back into the egg whites and mix well using cutting and mixing techniques
Gently pour the batter from a height of 20cm. The three-function gold pan is used without oil. If it is other, it is recommended to use oil paper
After smoothing it with a scraper, tap the bottom of the gold plate with your hands several times to release the bubbles
Place in the middle rack of the preheated oven at 150 degrees for 20 minutes
After baking, take it out from the 20cm edge and drop it vertically to release the heat, place it upside down on the cooling rack, cover it with oil paper, grab the drying rack with both hands and turn it over
Add 15 grams of xylitol to the cream and whip
When the cake is still slightly warm, apply whipped cream, spread with honey beans, and use a rolling pin to help roll it up
Wrap the rolled cake roll in oil paper and refrigerate for at least 1 hour before cutting