The small fresh matcha cake roll ❗️ is suitable for novices, and it is fluffy and does not crack

Cooking Instructions

1. Ingredients:
   Cake rolls: 5 eggs, 30g + 20g of corn oil (mixed with matcha powder), 70g of milk, 65g of cake flour, 10g of matcha powder, 55g of caster sugar, a few drops of lemon juice.
   Matcha cream filling: 200 grams of whipping cream, 20 grams of white sugar, 4 grams of matcha powder.

   

2. 1️⃣ To prepare the ingredients, first mix 20 grams of corn oil + matcha powder and stir well.
   2️⃣ Milk + 30 grams of corn oil stir well, sieve low flour and mix well + egg yolk stir well.
   3️⃣ Mix matcha paste + egg yolk paste and stir well.

   

3. 4️⃣Add a few drops of lemon juice to the egg white, add granulated sugar in 3 times and beat until it is hook-shaped, mix 1/3 egg white with matcha cake batter and mix well, then pour it back into the egg white and mix well.
   5️⃣ Pour the cake batter into a baking tray covered with oiled paper, scrape the surface, shake the baking tray a few times, shake out the bubbles inside, send it to the preheated oven, and bake it at 150 degrees for about 25 minutes (if you want to bake the towel noodles, the bottom fire should not be too high, the time and temperature are for reference only~~)

   

4. 6️⃣ Bake and take it out, buckle it upside down, tear off the oil paper, put it on the drying net to cool, cover the surface with a piece of oil paper, and avoid air drying.
   7️⃣ Matcha powder + 3 spoons of unbeaten whipping cream stir well, whipping cream + sugar beat until there are lines, add the matcha cream that has just been mixed, and then continue to beat until it is relatively firm.

   

5. 8️⃣ Cut off the four sides of the cake roll, smear with cream, smear it a little thicker at the end close to yourself, roll it up again, wrap it in oiled paper, put it in the refrigerator for 30 minutes, and then take it out and cut it into pieces.

   

6. finished product