Matcha cake roll

Overview

Actually. . . Actually. . . I want to make honey bean matcha rolls. . . Because I was lazy and whimsical, I used a rice cooker to make sweet beans, but it failed, so I ended up with the cake roll in front of me. . .

Tags

• baking
• cake
• cake roll
• caster sugar (in cream)
• edible oil
• egg
• low gluten flour
• matcha powder
• strawberry
• whipping cream
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg yolk and protein and put them into clean, water-free and oil-free basins

   

2. 2 Add salt and 10 grams of sugar to the egg yolks and beat evenly

   

3. 3 Add oil in portions and beat evenly

   

4. 4 Add milk in portions and beat evenly

   

5. 5 Sift in low-gluten flour and stir evenly

   

6. 6 Sift in matcha powder and mix well

   

7. 7 Add a little lemon juice to the egg whites

   

8. 8 Beat the eggs with an electric mixer until large bubbles appear, then add about one-third of the 35 grams of sugar

   

9. 9 Continue beating until small bubbles appear and then add one-third of the sugar

   

10. 10 Once the texture appears, add the last third of the sugar

    

11. 11 Continue beating until the whisk is lifted up and there are long, curved peaks

    

12. 12 Take one-third of the egg whites, add it to the egg yolk paste, use a rubber spatula to stir from bottom to top and mix evenly (be careful not to use the spatula to stir in circles, as this will cause serious defoaming)

    

13. 13 Add one-third of the egg whites and continue to stir

    

14. 14 Finally, pour the egg yolk paste into the egg white bowl and mix thoroughly

    

15. 15 Pour the cake batter into a baking pan lined with greaseproof paper and shake it vigorously on the table a few times to release any air bubbles. Preheat the oven to 180 degrees, heat the middle rack up and down, and bake for about 20 minutes

    

16. 16 After taking it out of the oven, turn the cake upside down on another piece of parchment paper and peel off the parchment paper that was originally spread on the baking sheet. Then turn the cake over (the side with the oil paper torn off in the picture is facing down). I didn't tear the oil paper properly, so I rubbed off the un-teared parts bit by bit. . .

    

17. 17 Whip the light cream and sugar, spread it on the cake, add an appropriate amount of diced strawberries, roll it up while the cake is still warm, and set it for 15 minutes

    

18. 18 Cover one side of the cake with plastic wrap

    

19. 19 Sift in the powdered sugar, remove the plastic wrap and it’s done