Matcha roll

Overview

For matcha, you must choose good matcha powder.

Tags

• baking
• caster sugar (egg yolk)
• corn oil
• egg
• fine sugar (egg egg white)
• low gluten flour
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Separate egg whites and egg yolks (the basin containing egg whites must be oil-free, water-free and egg-yolk-free)

   

3. 3 Beat egg yolk + 30g fine sugar

   

4. 4 Add milk and mix well

   

5. 5 Add corn oil and mix well

   

6. 6 Mix low-gluten flour + matcha powder evenly and sift 2 times into the egg yolk paste

   

7. 7 Use a spatula to stir evenly and set aside for later use

   

8. 8 Add a little lemon juice to the egg whites. Add 40g of fine sugar in three batches and beat until 8 minutes

   

9. 9 Add one-third of the whites to the yolks. Mix well

   

10. 10 Then add all the egg yolk paste to the egg whites. Stir quickly and mix well

    

11. 11 Prepared cake batter

    

12. 12 Pour the cake batter into the mold with greased paper. Shake out large bubbles. Preheat the oven to 190 degrees. Bake for 15-20 minutes (temperature depends on individual oven)

    

13. 13 After baking, take it out and let it cool on a wire rack

    

14. 14 Whip whipped cream + 10g caster sugar evenly, spread it on the cake, roll it up, and put it in the refrigerator for 30 minutes

    

15. 15 Cut into pieces and enjoy