Matcha Cake Roll Recipe
MatchaEgg Pancake How to make a delicious cake? Learn to make matcha at home Matcha Roll Cake What ingredients are needed Ingredients？Cooking Network The editor of the cooking website provides a simple and illustrated recipe for matcha roll cake, allowing beginners to make it tasty.
Introduction to matcha roll cake ingredients
Main ingredients:
Low-gluten flour (80g) Egg (4 pieces) Sugar (60g) Xi Wang Corn germ oil (60ml) Milk (80ml) Matcha powder (10g) Cream cheese (120g)Matcha roll cake preparation steps: 1. Prepare the materials
2. Sift the low-gluten flour and matcha powder together
3. Prepare Xi Wang corn germ oil and milk
4. Mix oil and milk, beating until emulsified.
5. Add sifted flour
6. Mix until no dry flour is visible.
7. Put the eggs into two water- and oil-free containers for egg yolks and whites respectively
Egg yolk
And Egg white, then put the yolk mixture into the flour mixture 8. Mix until smooth. 9. Add a few drops of white vinegar to the egg white container
10. Beat with an electric mixer at low speed to form large bubbles, add 1/3 sugar
11. Continue beating at medium speed until fine bubbles appear, add another 1/3 sugar 12. Continue beating at medium speed until visible streaks appear, then add the remaining sugar
13. Beat with low speed until a slight curve is seen when lifting the whisk.(Do not beat to stiff peaks as this can cause cracks in the cake when baked and rolling it up) 14. Take 1/3 of the egg whites and mix into the flour mixture
Oven
165℃ preheating)
15. Fold evenly from bottom to top.16. Mix in another 1/3 of the egg whites
17. Fold evenly from bottom to top.18. Finally, mix in the remaining egg whites and fold evenly. 19. Pour the mixture into a baking tray lined with parchment paper; shake the tray several times to release bubbles.
(My baking tray size is 28cm x 26cm)
20. Place the baking tray in the middle of the oven at 165℃, bake for 25 minutes.
21. Bake until done
22. Remove and turn upside down on a cooling rack to prevent shrinking.
23. Peel off the parchment paper (Haha! Some parts of the cake skin stuck to the parchment, making it look like a flower but doesn't affect the taste)
24. Take out the cream from the refrigerator and beat until smooth.
25. Turn the cake over with clean parchment paper on the bottom, cut off the edges.
26. Spread cream (the area of the cream should be smaller than that of the cake to prevent it from oozing out when rolled)
27. Roll up and secure both ends with parchment paper. Refrigerate for 20 minutes to set.）
28. Cut into slices (pull back and forth a few times while cutting, do not slice straight down, it may cut through the cake)
29. Arrange on a plate.
Tips:
When mixing flour mixture with egg whites, always fold from bottom to top; circular motions can cause deflation leading to a flat cake. Adjust the oven temperature according to your own oven and monitor it closely; avoid burning the cake.
The cream should be refrigerated before use; do not take it out too early. Cut the chicken back and forth like a carpenter sawing wood, do not cut it with one stroke, as it will break and look bad.
29. Plate the dish.
Tips:
When mixing the batter with the egg whites, stir from bottom to top without circling to avoid deflating the mixture, which will result in a dense cake. Adjust the oven temperature according to your oven's characteristics, and keep an eye on it to prevent overcooking. Whip the whipped cream just before using it, do not take it out of the fridge too early.
