[my baking time] Wizard of Oz(wo de hong bei shi jian lv ye xian zong qing xin xiao lang man de mo cha xing ren mi dou juan )

[my baking time] Wizard of Oz

Introduction:

"February 4, 2012 - the beginning of spring, this is a post dedicated to this" big day ". Well, let's feel the unique fresh little romance of spring in advance. "Matcha almond and honey bean roll (cake roll - French almond sponge cake roll; sandwich - Matcha protein cream; filling - Honey bean)"

Production steps:

Step 1: cake slice step --- 1) mix sugar powder and almond powder evenly for standby;

Step 2: 2) melt the butter in a small bowl with hot water;

Step 3: 3) like other sponge cakes, butter needs to be taken out of hot water before it is completely melted, and the butter needs to be completely melted with waste heat;

Step 4: 4) melted butter;

Step 5: 5) then put the melted butter back on the steamer to keep it flowing;

Step 6: 6) scatter the whole egg with a beater;

Step 7: 7) sift in almond powder and sugar powder;

Step 8: 8) stir the sifted powder evenly with the egg beater;

Step 9: 9) add 2 teaspoons green tea powder and continue to beat evenly;

Step 10: 10) well prepared Matcha egg yolk paste (note that the egg yolk paste at this time is not low powder added);

Step 11: 11) put protein baking powder (about 1ml), salt (about 0.5ml) and several drops of lemon juice into the protein respectively;

Step 12: 12) first use the electric egg beater to stir at low speed to form large coarse bubbles;

Step 13: 13) add 1 / 3 of the first sugar into the protein;

The fourteenth step: 14) then beat the egg beater to a thin foam like soap.

Step 15: 15) add another 2 / 3 fine granulated sugar;

Step 16: 16) beat the egg beater into a fine protein cream at high speed;

Step 17: 17) at this time, the Matcha egg yolk paste and protein paste are ready (at this time, the egg yolk paste is still without low powder added);

Step 18: 18) first take 1 / 3 of the protein paste into the Matcha egg yolk paste and mix it evenly;

Step 19: 19) then add the remaining protein paste into the yolk paste basin, and stir evenly with a rubber scraper;

Step 20: 20) sift the low flour into the basin twice. The flour sifted in the first time should be stirred until there are no particles, and then sifted in the second time;

Step 21: 21) after mixing the first sifted flour evenly;

Step 22: 22) sift in flour for the second time;

Step 23: 23) turn and mix until there are no particles. For those sieved in these two times, use a scraper to cut the low powder into the egg paste first, and then use a scraper to turn the basin to mix the materials evenly;

Step 24: 24) after mixing the batter in the basin, take the butter down from the steamer. At this time, the butter should still be flowing;

Step 25: 25) take a little batter and put it into the butter;

Step 26: 26) mix quickly with a scraper;

Step 27: 27) pour the mixed butter paste back into the batter basin;

Step 28: 28) mix the butter paste and batter evenly with a rubber scraper;

Step 29: 29) pour the cake paste into the baking pan, and scrape the surface of the cake paste with a scraper;

Step 15-30 minutes, remove the baking sheet from the top of the oven and bake;

Step 31: 31) when the cake is not hot, cover it with a piece of oil paper, turn the cake over and tear off the oil paper;

Step 32: 32) this cake roll is to be rolled in, so the colored side can be placed downward, so that the cake piece is ready.

Step 33: Matcha protein cream sandwich step 1) pour 25 grams of water and 50 grams of fine sugar into a small pot and cook over low heat until syrup like;

Step 34: 2) while boiling the syrup, beat egg white liquid with 10 grams of fine granulated sugar with electric egg beater to form a fine protein cream;

Step 35: 3) wait until the syrup surface boils and there are countless small bubbles. When the temperature reaches 118-120 ℃, the small pot for boiling syrup can leave the fire;

Step 36: 4) pour the cooked syrup into the whipped cream slowly, and beat it with an egg beater until the batter is completely cooled (this step is not the same as that of the yolk cream sandwich of the Christmas tree root cake, but this one is to pour the syrup into the batter);

Step 37: 5) first take 1 / 2 of the protein paste into the softened butter basin, and beat it evenly with the egg beater;

Step 38: 6) add another protein paste into the butter paste bowl;

Step 39: 7) whisk until the protein butter paste is loose and smooth;

Step 40: 8) add 2 teaspoons of Matcha powder and continue to beat evenly;

Step 41: 9) make a fine, smooth and fluffy Matcha protein cream paste;

Step 42: 10) apply a layer of Matcha sandwich evenly with the colored side of the cake upward;

Step 43: 11) sprinkle a layer of honey beans on the surface of the sandwich, and then spread a row of honey beans at the beginning of the cake roll;

Step 44: 12) gently press the honey bean with a spatula;

Step 45: 13) gently press the honey beans into the sandwich; roll the cake roll tightly with oil paper, put it in the refrigerator for one hour, and take out the slices.

Materials required:

Whole egg: 120g

Egg white: 100g

Butter: 30g

Powdered sugar: 30g

Almond powder: 60g

Fine granulated sugar: 60g

Low powder: 50g

Matcha powder: 2 teaspoons

Egg yolk baking powder: 1 / 2 tsp

Egg white with baking powder, lemon juice, salt: right amount

Egg white: 50g

Egg white sugar: 10g

Water: 25g

Honey beans: right amount

Precautions: 1) mix almond powder and sugar powder evenly in advance; 2) when the butter is melted to a certain solid lump in the bowl, take out the butter bowl from the hot water, do not heat too much, separate the water and oil; put the melted butter back on the steamer, and keep it flowing with the remaining temperature; 3) sift the almond powder and sugar powder into the egg yolk paste together, almond powder is not easy After sieving, use a sieve with a bigger hole to twist it into the egg yolk paste with the back of the spoon; 4) the egg yolk paste can be whipped into a fine protein cream, and the lines will not flow obviously; 5) put 1 / 3 of the egg yolk paste into the basin for the first time, and mix it evenly. The mixing of Qifeng paste is different. The mixing of Qifeng paste for the first time should be as well as possible, especially for French almonds Add the butter liquid and low powder, and stir several times, so this step of stirring only need to mix well; the second time is the same, also don't over stir; 6) low powder into the batter twice, each time should be stirred to no particles; 7) when making the sandwich syrup, you need to pay attention to the temperature of the syrup: 118-120 ℃ The consistency of the syrup is just right, and it can flow smoothly into the whipped protein cream without stirring too thin. Whether the syrup temperature is appropriate is the key step to make the protein (including yolk) cream; 8) the final made Matcha protein cream should be fluffy and smooth, which can be easily applied on the surface of the cake, and the surface after application It's very smooth, not lump by lump or can't be smeared; 9) after the honey beans are laid on the sandwich like this, use a spatula to gently press the honey beans to make them slightly embedded in the sandwich; 10) after the cake comes out of the oven, immediately tear off the surrounding oil paper to dissipate heat, and then remove the bottom oil paper after 5 minutes when the bottom of the cake is not hot.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Wo De Hong Bei Shi Jian Lv Ye Xian Zong Qing Xin Xiao Lang Man De Mo Cha Xing Ren Mi Dou Juan