Matcha Red Bean Hidden Milk Jelly Roll Homeemade Method
Ingredients
●MatchaEggs Rice cake Bread
Low-gluten Flour 75g / Matcha powder 12g / Salt a little /Salad Oil 50g Milk 75g/ Egg yolks 75g / Egg whites 175g / Granulated sugar 125g
●Red beans Milk jelly
Milk 120g /Whipped mascarpone 60g / Granulated sugar 10g / Honey red beans 30g / Gelatin sheets 5g
● Whip the whipped cream
Whipped cream 200g / Granulated sugar 20g
Steps
1 Make a matcha sponge cake.Oven Preheat to 180℃ for both top and bottom heat. Sift the low-gluten flour, matcha powder, and salt together.
2 Mix milk and salad oil first, then pour into the bowl of sifted matcha flour mixture and stir.
3 Pour in Egg yolks, and mix them with the batter until it reaches the consistency shown in the image above.
4 Whip the egg whites to form large bubbles, add half of the granulated sugar and whip again until they turn into small white bubbles. Then add the rest of the sugar and whip until they form a beak shape.
5 Take 1/3 of the whipped egg whites and mix them with the matcha batter, then pour back into the bowl and mix with the remaining egg whites.
6 Pour the batter into a baking pan, level it out. Before placing in the oven, drop the pan from about 20 cm above to release any air bubbles (this helps the batter adhere tightly to the pan). Bake for 8 minutes. Use a bamboo skewer in the middle of the cake to check if it's done.
7 Remove and cool down. Score around the edges with a knife, then remove the outer hard parts and cut neatly for use.
8 Prepare red bean milk jelly. Combine milk, whipped cream, granulated sugar, and honey red beans. Soften gelatin sheets in cold water, then add to the pot. Boil the mixture until it comes to a boil, then reduce heat and simmer for 30 seconds. Pour into a bowl.
9 Cool the mixed liquid by placing it over ice until it reaches 20℃, then pour into molds and refrigerate for more than 3 hours before use.
10 Make matcha red bean milk jelly roll. Whip the whipped cream with granulated sugar to soft peaks. Mix slowly. Spread on the cooled sponge cake.
11 Place the set milk jelly on top of the whipped cream-covered sponge cake, then roll from the bottom forward. After rolling, refrigerate for 10 minutes to set before cutting and serving. Enjoy your afternoon tea time!
