Beauty and connotation [Matcha Milk Jelly Roll]

Overview

This roll is from the book "Cake Rolls" by Teacher Meng. Many friends have made or adapted it according to their own preferences. You can make it according to your own taste. You can make cocoa jelly, coffee jelly, various colorful fruit jelly, etc. I like the color and taste of Matcha very much, so I made a [Matcha Milk Jelly Roll]. I am very responsible to tell you that it is so delicious~~

Tags

• baking
• breakfast
• afternoon tea
• students
• animal whipped cream
• cake flour
• corn starch
• egg yolk
• matcha powder
• unsalted butter
• whipping cream
• fine sugar
• gelatin tablets
• milk
• protein

Ingredients

Steps

1. 1 First make the matcha custard (preferably a day in advance). Mix milk + cornstarch + matcha powder first

   

2. 2 Then add light cream and stir slightly; heat slowly over medium-low heat, stirring constantly; cook until thick paste

   

3. 3 Turn off the heat, add the gelatine sheets soaked in cold water and stir to melt

   

4. 4 Small rectangular mold pad paper

   

5. 5 Pour into the mold and place in the refrigerator until frozen. (I made it the day before and refrigerated it overnight)

   

6. 6 Then make the cake roll: baking pan size 28cm*28cm. Add 50g of fine sugar to the egg whites in three batches and beat until neutral and almost dry foam; (After beating the egg whites to rough foam, quickly add the sugar three times to finish)

   

7. 7 Beat the egg yolks with 25g of sugar until the color becomes lighter

   

8. 8 Add 1/3 of the egg whites to the egg yolk paste and mix evenly

   

9. 9 Sift in the flour and mix well

   

10. 10 Then add the remaining meringue in two batches and mix until there is no powder

    

11. 11 Melt butter and milk over water, beat quickly with egg beater until emulsified, pour into the batter along the spatula,

    

12. 12 Stir evenly until the batter is glossy

    

13. 13 Pour the batter into a baking pan lined with greaseproof paper

    

14. 14 Smooth it out with a spatula and remove any big bubbles

    

15. 15 Put it in the middle rack of the oven at 180 degrees for 15 minutes. When it comes out of the oven, touch the surface lightly with your hands and it will be ready to go. If it’s sticky, put it on top and bake it a little

    

16. 16 Preparation of cream filling: animal light cream + fine sugar, beat until full. Place an A4-sized plastic sheet on the operating table and cover it with silicone paper. Cut the cake slices into 28*18 sizes and place them on silicone paper. Spread butter evenly on the cake body

    

17. 17 Take out the matcha custard from the refrigerator, cut it into 2cm wide strips, and place it in the middle of the cake slices with butter

    

18. 18 Spread more cream on the matcha custard bars

    

19. 19 Roll up the cake slices together with the oil paper and hard plastic sheets, tie them tightly with ropes or secure them with transparent tape, and place them in the refrigerator to refrigerate

    

20. 20 The shaped O-shaped roll

    

21. 21 Slice, make coffee, and eat. . .