Matcha milk frozen cocoa roll(mo cha nai dong ke ke juan nong qing mi yi zhi shen qiu wei dao )

Matcha milk frozen cocoa roll

Introduction:

"I always wanted to make a cake roll, but I didn't want to make too much trouble. I just couldn't use up a big bucket of light cream, so I made the simplest Qi Feng, added a little color, and made a Matcha milk jelly, which made this relatively simple cake roll rich."

Production steps:

Materials required:

Qifeng cake: 1 plate

Fish glue slice: 1 slice

Milk: 125g

Fine granulated sugar (for milk jelly): 25g

Corn starch: 10g

Matcha powder: 1 / 2 teaspoon

Light cream (for custard): 75g

Fine granulated sugar: 15g

Light cream (for cream filling): 100g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Mo Cha Nai Dong Ke Ke Juan Nong Qing Mi Yi Zhi Shen Qiu Wei Dao