Matcha cake roll design of top three gold winning events in 2012 Olympic Games(mo cha dan gao juan ao yun hui zhong guo qian san xiang de jin xiang mu tu an )

Matcha cake roll design of top three gold winning events in 2012 Olympic Games

Introduction:

"In the summer of 2012, it was extremely hot. Even living in Weihai, the seaside city most suitable for human beings, was sweating. Weihai is one of the coolest cities in China in summer. I haven't made anything for half a month since the last red flower cake roll. I always want to wait until the weather is cool. After the opening of the Olympic Games, I watched the athletes sweat and compete for gold and silver. Finally, I couldn't help but make this cake roll with sports pattern. I dyed it with Matcha powder, made it into a green field, and painted the design of China Dejin project, so as to congratulate the Chinese delegation on its good start! "

Production steps:

Step 1: separate the egg yolk and protein with the egg separator (Fig. 1). Pay attention not to let the egg yolk touch the protein.

Step 2: pour the egg yolk and protein into the beating basin (Fig. 2). The beating basin should be free of water and oil. The basin for protein should be a little bigger. The protein basin is 20cm stainless steel deepening basin, and the yolk basin is 18cm.

Step 3: put 1 gram of salt into the yolk bowl (Fig. 3). Salt can make sugar less sweet. Add 10 grams of sugar. Beat evenly with electric beater.

Step 4: add 50g salad oil in three times, and beat evenly with electric beater (Fig. 4).

Step 5: pour 65 grams of pure milk into the egg yolk basin (Fig. 5), and stir until the oil and water mix.

Step 6: sift 80 grams of low flour into the yolk bowl (Fig. 6).

Step 7: turn off the electric egg beater and stir until there is no dry flour (Fig. 7).

Step 8: power on the electric egg beater and stir evenly until there is no particle paste (Fig. 8).

Step 9: spoon 16 grams of egg yolk into a small bowl (Fig. 9).

Step 10: sift 1 tablespoon Matcha powder into the yolk bowl (FIG. 10).

Step 11: the electric egg beater is not electrified and stirs until there is basically no dry powder, and the electric egg beater is electrified and stirs evenly until there is no particle paste (FIG. 11). So we got two different colors of yolk paste, and we set them aside.

Step 12: beat the egg white with electric beater and add 5 drops of lemon juice (Fig. 12).

Step 13: stir until the fish's eyes are shaped as shown in FIG. 13, and add one third (17 g) of 50 g fine granulated sugar.

The fourteenth step: beat to the beginning of the protein thickening, volume doubling, showing (Figure 14) as shown in the fine foam, then add 1/3 of the fine sugar (17 grams).

Step 15: continue to beat until the protein is thick, the surface is striated, and the protein peak on the egg beater droops (FIG. 15), add the remaining fine granulated sugar (16 g).

Step 16: continue to beat, the protein peak on the beater is long and does not stand up (FIG. 16), indicating that it has reached the degree of wet foaming, that is, the degree of nine distribution. To make Qifeng cake roll, beat the protein to this level.

Step 17: Although the protein has lines, it feels lighter and softer. The protein in the basin is curved and sharp (FIG. 17).

Step 18: take about twice as much protein as the original yolk paste into a small bowl (Fig. 18).

Step 19: stir and cut with a spoon until the protein and the original yolk are completely blended (Fig. 19). The mixed batter is thick and even white.

Step 20: take a small decorative bag and put it in a wide mouth glass bottle. The part higher than the bottle mouth is turned out. Pour the original cake paste into the flower mounting bag (FIG. 20).

Step 21: make a knot at the open end of the decoration bag, and cut a small opening at the thin end of the decoration bag with scissors (Fig. 21).

Step 22: lay the paper with the pattern of sports in advance (print or hand draw, clear enough), and then lay the oil paper (Fig. 22).

Step 23: hold the decoration bag (Figure 23) and draw the pattern on the oil paper.

Step 24: after drawing the pattern, take out the white paper with sports pattern under the oil paper. For the rest of the batter, you can draw a few dots randomly in the area without pattern, which will not cause waste. Put the baking tray into the oven preheated at 180 ℃ and bake for one minute.

Step 25: while baking sports patterns, seize the time to make Matcha cake paste. Take one third of the protein to the Matcha egg yolk paste basin. Mix well with a rubber scraper (Fig. 25). Pay attention to stir from the bottom up, just like stir fry, don't stir in circles to avoid protein defoaming. It can also be cut and mixed.

Step 26: pour the evenly mixed batter into the protein bowl (Fig. 26), stir and cut with the same method until the protein and yolk paste are completely fused, and the mixed batter is thick and uniform green.

Step 27: pour the cut and mixed Matcha cake paste onto the baked and shaped sports pattern (Figure 27).

Step 28: smooth the cake paste with a rubber scraper (Figure 28).

Step 29: hold the baking tray in both hands and gently drop it several times to shake off the big bubbles. Place in the middle and lower layers of the preheated oven (Fig. 29) and bake at 180 degrees for 21 minutes. Tap the cake surface, elastic, non stick to the hand.

Step 30: remove the pan from the oven. Take the oil paper on both sides with both hands, take the cake out of the baking tray, put it on the cooling net, and carefully peel off the oil paper around (Fig. 30).

Step 31: spread a piece of oil paper on another cooling net, buckle the cake upside down on the new oil paper, and remove the original oil paper (Fig. 31).

Step 32: lay a piece of new oil paper on the first cooling net, and turn the cake with the oil paper removed back on the new oil paper. Roll the oil paper with a rolling pin and roll up the cake. Roll the rolling pin back and the cake will roll forward naturally. Set for 10 minutes after rolling (Fig. 32). Open the oil paper and cut off the irregular parts at both ends.

Materials required:

Eggs: 4

Low gluten flour: 80g

Fine granulated sugar: 10g, 50g

Salad oil: 50g

Milk: 65g

Salt: 1g

Lemon juice: 5 drops

Matcha powder: 1 tablespoon

Note: 1, FIG. 21 when cutting the decorative bag, pay attention not to cut too large, the cut is too large, a outflow of cake paste is too much, not easy to control, it is difficult to draw good-looking graphics. Cut the mouth first. If it feels too small, you can cut it again. If you cut it big for the first time, you can only change another decoration bag. 2. 24-26 movements should be skillful and fast, try to complete in one minute. If it can't be finished in one minute, you can cut and mix the Matcha cake paste first, and bake the sports pattern when it is nearly finished. 3. Photo 29: if you tap the cake with your fingers and leave a gravure mark on the surface of the cake, it indicates that the cake is not baked. If you tap the cake with your fingers, the surface of the cake will break, indicating that it will break when it is baked. Only when you tap the cake with your fingers, the gravure on the surface of the cake can bounce back quickly, return to its original state, and do not stick to your hands, it means that the baking is just right. Because of the different temperature of the home oven, we must use the naked eye observation and hand touch to judge whether the cake is baked well. This step is very important.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Mo Cha Dan Gao Juan Ao Yun Hui Zhong Guo Qian San Xiang De Jin Xiang Mu Tu An