Sea buckthorn jelly matcha roll

Overview

Sea buckthorn juice is not only rich in nutrients, high in VC content, and tastes good, but the various delicacies made with sea buckthorn juice are also very delicious

Tags

• baking
• children
• afternoon tea
• banquet dishes
• cake flour
• corn oil
• egg
• matcha powder
• sea buckthorn juice
• whipping cream
• white sugar
• gelatine powder
• lemon juice
• milk

Ingredients

Steps

1. 1 First, use sea buckthorn juice and gelatine powder to make sea buckthorn jelly,

   

2. 2 Pour the sea buckthorn juice into a non-stick pan, add gelatine powder and mix well

   

3. 3 Heat over low heat while stirring until the gelatine powder melts

   

4. 4 Pour it into a baking tray lined with greaseproof paper, let it cool and set, and serve as sea buckthorn jelly

   

5. 5 Weigh the matcha roll ingredients according to the amount

   

6. 6 Place the egg whites and egg yolks in separate basins without oil and water

   

7. 7 Add 45 grams of milk, 30 grams of corn oil, and 30 grams of sugar to the egg yolks, mix well, then sift in the cake flour and matcha powder

   

8. 8 After mixing the powder, wrap it in plastic wrap and put it in the refrigerator temporarily (to prevent the matcha from oxidizing)

   

9. 9 Add the remaining sugar and 1 teaspoon lemon juice to the egg whites and beat them with a whisk to form a wet meringue, that is, pull out the meringue with small hooks

   

10. 10 Add the meringue to the matcha egg yolk batter in two batches, mix well and pour into the baking pan, scraping to smooth out the air bubbles

    

11. 11 Preheat the oven to 170° and bake for 20 minutes, remove and unmold

    

12. 12 After the cake has cooled, turn it over and top with the prepared sea buckthorn jelly

    

13. 13 Apply whipped cream

    

14. 14 Roll up, wrap in oil paper and refrigerate to set

    

15. 15 The finished product is beautiful

    

16. 16 Cut into pieces for breakfast