Matcha bean cake roll -- Matcha control's favorite, full of Matcha fragrance can't help temptation!(mo cha mi dou dan gao juan mo cha kong de zui ai man kou mo cha xiang jin bu zhu de you huo )

Matcha bean cake roll -- Matcha control's favorite, full of Matcha fragrance can't help temptation!

Introduction:

"The light taste of Matcha and delicious honey beans, and then a cup of milk tea, taste, such a weekend, leisure elegant! The special feature of this dessert is less oil, but very sweet. Cake roll is actually very common, that is, Matcha cake with honey beans. The cake is still very soft and delicious. Especially the strong smell of Matcha, full of fragrance, people can't put it down! "

Production steps:

Step 1: mix egg yolk with 30g sugar, then add salad oil

Step 2: stir evenly with a manual egg beater, sift in corn starch and low gluten flour, and stir into egg yolk paste

Step 3: add 35g sugar into egg white in three times, and use electric beater to beat until it foams

Step 4: add 1 / 3 of the whipped protein into the egg yolk paste, stir it evenly with a scraper and a chopper, then pour the stirred batter back into the remaining 2 / 3 of the protein, and mix it into a cake paste by cutting and mixing

Step 5: take out a small part of the cake paste, put it into a disposable flower mounting bag, and cut it small

Step 6: draw a line on the baking tray with oil paper, form a diamond square, put it into a preheated oven of 175 ° and bake it for 1 minute

Step 7: then sift the Matcha powder into the cake paste left in the previous step, and stir it into a batter

Step 8: put the mixed batter into the flower mounting bag and cut the opening

Step 9: in the diamond square just drawn, draw a green square, put it in a preheated 175 ° oven, bake for 1 minute and take it out

Step 10: pour the remaining brown cake paste back into the previous cake paste, stir evenly, and mix into a lighter brown cake paste

Step 11: pour the mixed light brown cake paste into the baking pan, shake it a few times, put it into the preheated 175 ° oven, and bake for about 15 minutes

Step 12: take out the baked cake and put it on the drying net immediately. Carefully tear off the previous oil paper, then cover it back on the cake and continue to air

Step 13: Cream with sugar until 60% of the hair

Step 14: turn the dried cake upside down and spread the cream evenly on it

Step 15: then sprinkle some honey beans evenly

Step 16: gently press one end of one end with a knife

Step 17: gently roll it up with your hand, wrap it with plastic wrap, put it in the refrigerator, refrigerate for a while, and then cut it into pieces!

Step 18: finished product~

Materials required:

Low gluten flour: 80g

Yolks: 3

Egg white: 4

Sugar (added to egg white): 35g

Sugar (add to egg yolk): 30g

Salad oil: 40g

Water: 60g

Matcha powder: 5g

Corn starch: 1 teaspoon

Note: Note: 1, add corn starch is to make the batter is not easy to defoaming. 2. You can put a piece of pattern paper at the bottom of the baking tray and squeeze various patterns to make it easier. 3. Oil paper must be coated with oil, so that the pattern will not be stuck away. 4. After the paper is torn off, it needs to be covered. Otherwise, the surface is easy to crack when it is dry, and it is easy to break when it is rolled. 5. You can roll up the cake more perfectly by making a few cuts in front of the cake. 6. When you cut a cake roll, you can cut it more perfectly by pouring hot water on the knife.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Mi Dou Dan Gao Juan Mo Cha Kong De Zui Ai Man Kou Mo Cha Xiang Jin Bu Zhu De You Huo