Cream matcha chiffon roll

Overview

Green car's cream cake, with the remaining green cream. It’s natural to think of using cake rolls as the solution. There isn't much cream left, just a small roll is enough. Suddenly I thought of Junzhi's matcha sweet words. The 8-inch square baking pan should be the right size, and the matcha cake and green cream should match well. However, there are no 8-inch square baking pans, nor small square baking pans of any size. I went through all the utensils in my head and couldn't find a suitable replacement. Some frustrated, some unwilling. Suddenly, I had an idea: Junzhi used tinfoil to make a small mold, why not use baking paper to surround a small square baking pan? And the size can be as large or small as you like. The strength of the paper is relatively low and can be placed in the oven baking pan, relying on the three sides of the baking pan. There is nothing to rely on on the other side. You can put a small toast box to help the paper wall stay upright. However, the box is relatively light and may not be able to block the expansion of the batter. If you add a little water inside, it probably won't be a big problem. The idea is good, and then it should be tested in practice. Everything went smoothly and the slightly larger size allowed the cake to become thinner and rolled into the desired small diameter roll. It seems that the method of making a homemade small square baking pan is good, but the consideration of whether a small square baking pan is needed is once again postponed indefinitely. The rolls look pretty good, but the matcha is not green enough. I don’t know if it’s because the matcha powder has been stored for a long time, or maybe it’s not sealed well enough and has some oxidation and discoloration?

Tags

• baking
• children
• afternoon tea
• cake roll
• children's day
• cake flour
• corn oil
• egg
• matcha powder
• whipped cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Add 12 grams of fine sugar to the egg yolks and beat evenly

   

3. 3 Add oil and milk

   

4. 4 Beat evenly

   

5. 5 Mix matcha powder and flour, sift into the egg yolk liquid

   

6. 6 Mix well in irregular directions

   

7. 7 Beat the egg whites into rough peaks, add sugar in three batches and beat

   

8. 8 It becomes a 9 distribution state with a small curved hook

   

9. 9 Fold the cake paper into a square of 18X25 cm, place it on the baking tray, and cover it with a mold filled with water

   

10. 10 Add one-third of the egg whites to the batter

    

11. 11 Mix well

    

12. 12 Add remaining egg whites

    

13. 13 Stir into a uniform batter

    

14. 14 Pour into the baking pan and smooth the surface

    

15. 15 Put in the oven, middle layer, heat up and down at 175 degrees, bake for about 12-15 minutes

    

16. 16 When the surface is golden brown, take it out of the oven. Tear off the cake paper on all four sides and let it cool for 5 minutes

    

17. 17 Cover the surface with a piece of cake paper, turn it over, and peel off the bottom cake paper

    

18. 18 Cut one side diagonally into a bevel

    

19. 19 Use a knife to cut a few slits on the other end

    

20. 20 Apply cream

    

21. 21 Roll up

    

22. 22 Wrap with cake paper and refrigerate for 30-60 minutes to set

    

23. 23 Take it out and open the cake paper

    

24. 24 Cut off the uneven sides

    

25. 25 Cut into sections about 2.5 cm thick