Matcha bean roll with rhombic pattern(ling ge wen mo cha mi dou juan )

Matcha bean roll with rhombic pattern

Introduction:

"I haven't made a painted cake roll for a while, and the food fashion arena wakes up the slackers again! My painted cake roll has made a comeback, even if everyone likes it, then I'll do a few as well! Of course, some hands are sparse, maybe not perfect, but it will be better and better! I believe that as long as I have confidence, I can make any pattern I want. "

Production steps:

Step 1: prepare materials, separate egg white and yolk (take 4 egg white and 3 egg yolk)

Step 2: add 35g sugar into the egg yolk and beat well with a manual beater

Step 3: add water, salad oil and lemon juice in turn and stir well

Step 4: sift in low gluten flour and corn starch

Step 5: mix the egg beater into a uniform streamline batter for use

Step 6: add 30g sugar into the egg white three times, beat until it is wet and foamy, and lift the beater to show a sharp angle

Step 7: take one third of the protein, put it into the egg yolk paste, and mix well

Step 8: pour the batter back into the remaining two-thirds of the protein

Step 9: continue to stir into a fine paste

Step 10: take a small amount of the original paste into the decoration bag, cut a small hole in the sharp corner, and draw a straight line pattern of rhombohedral pattern on the baking plate covered with oil paper. Put it in the oven preheated at 175 ℃ for 1 minute and take it out

Step 11: sift Matcha powder into the remaining batter and stir to form a uniform Matcha batter

Step 12: put the Matcha batter into the flower mounting bag, cut a small hole in front of it, extrude the checkered pattern on the baking plate, and then put it into the 175 degree oven for 1.5 minutes

Step 13: pour the remaining Matcha batter into the original batter and mix it into a uniform light Matcha batter

Step 14: pour the light Matcha batter into the baking pan

Step 15: smooth the surface of the cake paste with a scraper, tap the bottom, and beat out big bubbles

Step 16: bake in a preheated oven at 175 ℃ for about 15 minutes. Take a toothpick and try it. If it doesn't stick, it means it's OK

Step 17: the baked cake slices are immediately buckled on the drying rack to prevent retraction, and the oil paper is torn off while it is hot

Step 18: cover it back again, so as to prevent cracks when rolling

Step 19: at this time, beat the animal cream with sugar to make cream

Step 20: when the cake is cooled without temperature, change a piece of clean oil paper, turn it upside down, cut off both ends, and make a shallow cut at the position of 2cm in front of the cake

Step 21: apply cream and a few honey beans

Step 22: roll it up tightly, wrap it in oil paper and refrigerate for 1 hour

Step 23: another special cake roll is ready

Step 24: segment sharing

Materials required:

Low gluten flour: 80g

Egg yolk: 3

Egg white: 4

Fine granulated sugar (for protein): 30g

Granulated sugar (for egg yolk): 35g

Salad oil: 40ml

Water: 60ml

Matcha powder: 5g

Corn starch: 1 teaspoon

Lemon juice: 2 drops

Animal cream: 100g

Sugar powder: 15g

Red honey beans: moderate

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. Beat the bottom of the baking pan with your hand to make big bubbles. 5. 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. 6. You can roll up the cake more perfectly by making a few cuts in front of the cake. 7. When you cut a cake roll, you can cut it more perfectly by pouring hot water on the knife.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ling Ge Wen Mo Cha Mi Dou Juan