Two color Matcha cake roll(shuang se mo cha dan gao juan )

Two color Matcha cake roll

Introduction:

"A cake roll like a towel is not greasy."

Production steps:

Step 1: separate the egg yolk protein. Put the egg yolk protein in two beating basins and separate the eggs in small bowls. The advantage of this is to prevent the yolk from damaging the whole egg white if one egg is not separated successfully

Step 2: mix egg yolk with 20g sugar, add oil and milk until oil and water are mixed

Step 3: add the sifted low gluten flour and mix well to form the egg yolk paste. Add baking powder to the low gluten flour and sift together. If you don't have baking powder, don't add it

Step 4: add a few drops of lemon juice into the protein bowl, add the remaining 1 / 3 sugar, beat until the fish eye bubble, then add 1 / 3 sugar, beat until the volume is doubled, then add the remaining sugar. Until the wet foam, pull up when there is a bending angle

Step 5: scoop a little egg yolk paste into the albumen cream with a rubber scraper, mix well, and then pour the mixed egg yolk paste into the remaining egg yolk paste, mix well. It's better to stir the egg yolk without obvious protein boundary. It's not suitable to turn the egg yolk too much, too much will defoaming

Step 6: scoop half of the cake paste into another egg basin, add Matcha powder, mix well, put the two pots of cake paste into two flower mounting bags, and tighten the bag mouth

Step 7: spread oil paper on the baking pan, cut off the sharp corners of the decorative bag, and squeeze out the cake paste with diagonal two colors on the baking pan. After squeezing, gently shake the baking pan to discharge the big bubbles

Step 8: then put it into the preheated oven, heat up and down the middle layer, bake at 150 ℃ for 28 to 30 minutes, take out the oil paper and put it on the grill, tear off the oil paper around to dissipate heat, buckle it on the grid directly after the surface is cool, tear off the oil paper at the bottom to dissipate heat

Step 9: when it's almost cool, turn the cake over with a new oil paper. Roll the cake up with a rolling pin and wrap it for 10 minutes

Step 10: after it is completely cool, it can be cut and eaten, and the mouth of the bag will be tightened if it is not finished

Materials required:

Low gluten flour: 80g

Salad oil: 45g

Milk: 45g

Eggs: 4

Fine granulated sugar: 80g

Matcha powder: 1 / 2 tbsp

Lemon juice: 4 drops

Baking powder: 5g

Note: 1, a little waste heat when the roll is also very good, if there is jam, you can also add some jam and roll up, taste better. 2, roll on the outside side when cool, cover up a piece of oil paper is also OK, in order to avoid the surface is too dry, when the roll will crack.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Shuang Se Mo Cha Dan Gao Juan