Matcha Red Yeast Cake Roll

Overview

How to cook Matcha Red Yeast Cake Roll at home

Tags

• baking
• children
• breakfast
• cake flour
• cranberry
• cream
• cream of tartar
• edible oil
• egg
• lemon
• matcha
• red yeast rice powder
• sugar
• yellow peach
• milk

Ingredients

Steps

1. 1 Prepare materials

2. 2 Prepare sandwich materials

3. 3 Mix egg yolk + oil + milk + 10 grams of sugar + red yeast powder until evenly mixed. Sift in the flour (I forgot to take a picture of this)

4. 4 Beat egg whites + cream of tartar + a few drops of lemon juice with a whisk until thick and foamy, add 25 grams of sugar and beat

5. 5 Add 25 grams of sugar and continue beating until wet peaks form. Don’t make it too hard, otherwise the finished product will crack when rolled

6. 6 Mix some of the egg whites and egg yolk paste evenly

7. 7 Mix the remaining egg whites

8. 8 Add cranberries to baking sheet

9. 9 Pour in the paste

10. 10 Pop big bubbles

11. 11 After preheating the oven, set it to 165 degrees for 20 minutes and take it out of the oven. Immediately tear off the paper and place it on a shelf until it is warm to your hands, not too cold

12. 12 Whip cream + matcha + 10 grams of sugar

13. 13 Spread on the cake, put yellow peaches on it, and cut a line on the cake to make it easier to roll

14. 14 Easy to store in the refrigerator