Matcha Red Bean Scroll Recipe Video
Boil the yolk. The mixture must be stirred continuously on low heat until it thickens, without forming lumps or boiling. This is to pasteurize the yolk; please show some patience.
You can stir in circles but control well, stopping when the center ring part can no longer blend with the surrounding area before combining and flipping, otherwise, it may cause the just whipped mascarpone cream to lose its stability, affecting the mousse texture. The sweet bean paste still has residual heat; do not use it if too hot, as this also easily causes the mascarpone cream to lose its volume.Milk, flour, and oil that were originally hard to mix together are now integrated through the emulsifying agent of the egg yolk. At this point, the batter should be smooth, fine, and thick; please compare it with the video
state.When whipping the whites, the speed of the whisk should follow a pattern of low-medium-high-low, not maintaining one speed continuously.Once the surface sets and slightly lightens in color, it is mostly cooked. If unsure, insert a toothpick to check for batter clinging; if none sticks, it's done. If not fully cooked but browning, reduce the temperature by 10 degrees and bake for an additional 5 minutes. When piped with a rose piping tip, use the smaller end at the top and the larger end below, moving back and forth to create shapes.Slice strawberries
without cutting them completely; just separate them.Egg whites The whipping speed of the egg should follow a low-medium-high-low pattern, and should not be at one constant speed.
5. Bake until the surface is set but slightly lighter in color; if unsure, insert a toothpick to check for any batter on it—no batter means it's done. If not fully cooked and over-browned, reduce the temperature by 10 degrees and bake for an additional 5 minutes.
6. When piping with a rose tip, use the smaller end upwards and the larger end downwards, moving back and forth to create shapes.Raspberry Slice but do not cut through completely; simply separate them.
