Summer Little Fresh, Matcha Cream Cake Roll (Four Eggs Method)

Matcha belongs to summer, in the summer heat, eat a piece of matcha cream cake roll just taken out of the refrigerator, when the special matcha cream filling in the mouth little by little, matcha's exclusive fresh taste will bring you a trace of coolness

Ingredients

Cakeflour 55 g

Matchapowder(cakeroll) 8 g

Egg 4 pcs

Milk 65 g

Cornoil 40 g

Castersugar(cakeroll) 52 g

Matchacream

Lightcream 210 g

Matchapowder 4 g

Castersugar 27 g

28*28cmGoldplate

Cooking Instructions

Line a baking sheet with greased paper
Prepare the required ingredients
Dissolve the matcha powder evenly in corn oil
Pour in the milk and allow the milk to emulsify completely with the corn oil
Sift in the low-gluten powder
Stir in a Z-shape until
you can't see the dry powder
, please do not stir in a circle, it will easily cause the flour to become gluten and the taste is rough
Use the bridge egg beating method to separate the egg whites and egg yolks

with three bowls, one bowl for egg whites, one bowl for egg yolks, and one bowl as a transition to prevent the egg whites from being discarded

due to egg yolk damage, put the egg whites in a waterless and oil-free basin, drop a few drops of white vinegar, and put them in the refrigerator for later use
Pour the egg yolks into the batter
Quickly stir in a zigzag shape to form an evenly textured egg yolk paste
Add a few drops of white vinegar to the whipped egg

whites, and pour the white sugar into the preheated oven in three times at

160 degrees
Beat to large hooks and wet whisk
Scoop one-third of the meringue into the egg yolk paste and quickly cut and mix well
And so on, and the cake batter with uniform color is completed
Pour the cake batter into the baking tray and smooth the surface

with a spatulaThe cake roll made this time is made with a towel roll on the reverse side, even if the surface is not flat, it does not have much effect
Put in a preheated oven

on top and bottom heat at 160 degrees for 25 minutes
Mix a small amount of matcha cream with

matcha powder to combine
Add sugar to the whipping cream and beat until lines appear,

pour in the matcha sauce

and continue to beat until firm
The matcha cake is baked
Immediately after taking it out, put it into the drying rack, spread a piece of oil paper, flip it upside down, tear off the oil paper at the bottom, and then cover it to prevent the surface from drying out, cracking, and cooling
Cut off the head of the cake at the end close to you, cut

the other end diagonally and apply cream, and apply the cream to the side of the cake
Roll it tightly with the help of a rolling pin, stuff the oiled paper into

the refrigerator at both ends and set it
Cut into cubes and enjoy
It is suitable for giving away people for self-consumption
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