Matcha red bean Swiss roll

Ingredients: 210g egg white, 2g tartar powder, 1g salt, 120g fine sugar, 90g low-gluten flour, 10g matcha powder, 50g honey red beans, 60g cream sauce, 100g red bean paste filling

Method

1. Beat the egg whites and tartar powder at medium speed until fine foam forms, add 2/3 of the Beat the fine sugar and salt together until the fine sugar is completely dissolved.

2. Add the remaining fine sugar to method 1 and continue mixing until it forms wet foam.

3. Sift the low-gluten flour and matcha powder separately and add them to method 2, and mix gently to form a cake batter.

4. Take a baking pan, spread white newspaper on the bottom of the inner layer, and sprinkle honeyed red beans evenly, then pour the cake batter from step 3 and smooth it out, put it in the oven and bake it at 190℃ About 20 minutes.

5. Mix the cream sauce and red bean paste filling into red bean cream filling and set aside.

6. Take out the cake body from Step 4 and place it upside down on a white newspaper. After cooling, turn the pretty side down. Spread the red bean cream filling evenly on the top, and place it about 2cm from the beginning of the roll. First make a shallow cut (do not cut), then use a pin to roll up the cake body together with the white newspaper.

Matcha red bean cream sponge roll

Materials

40 grams of cake flour, 10 grams of matcha powder, blue windmill whipping cream, commercially available red bean paste, 5 eggs , 50 grams of fine sugar, 40 grams of Anjia unsalted butter

Method

1.100g egg yolk + 20g soft white sugar, beat until thick and milky white in color, and the volume expands

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2. Take out the egg whites from the refrigerator and add 70g of white sugar at one time

3. Beat the egg whites until they are picked up and slowly fall from the egg beater. The texture formed when it falls in the basin is not smooth. It can change without solidifying on the egg beater

4. Add the egg yolk paste to the egg whites, use a rubber spatula to scoop up the two and mix well (it is not stirring when mixing, it is scooping up irregularly Mix)

5. After mixing, the overall appearance will be very smooth and if you hold the egg beater high, the egg batter will hang down from the egg beater and drip down

6. Sieve Add the mixed flour and mix evenly with a rubber spatula

7. Pour the liquid butter that has been melted over water onto the rubber spatula and quickly stir with the spatula until evenly

9. Smooth it out with a spatula, put it into the middle and lower rack of the preheated oven, bake at 200 degrees for 12 minutes

10. Immediately after taking out the oven, remove the baking paper from the baking pan, place it on a wire rack and let it cool completely, then tear off the baking paper

Matcha red bean cupcake

Ingredients< /p>

Sponge: 3 eggs, 40g butter, 60g sugar, 1g salt, 10g matcha powder, appropriate amount of red bean paste, 100g low-gluten flour

Cake top: 100ml light cream, 30g sugar , Matcha powder 5g

Method

1. Add sugar and salt to the eggs and beat them with hot water until the egg paste is pulled up and the streaks do not disappear.

2. Add butter and stir quickly. Stir evenly, then add low-gluten flour and matcha powder and continue to stir evenly.

3. Pour into the mold and place in the middle of the oven at 180 degrees for 15-20 minutes.

4. Add sugar to whip the whipped cream, add matcha powder and stir evenly, then put it in the refrigerator for later use.

5. After the cake has cooled, dig a hole in the middle and put in the red bean filling, then decorate it~

Matcha Red Bean Souffle

Recipe Introduction

Serving size: 6 cups

Ingredients

500 grams of whole milk, 100 grams of unsalted butter, 15 grams of matcha powder, 100 grams of low-gluten flour , 8 egg yolks, 1 whole egg, 8 egg whites, 140 grams of sugar, appropriate amount of honey red beans, appropriate amount of moisture-proof sugar powder

Method

1. Combine whole milk and Pour unsalted butter into the pot, bring to a boil over medium heat, then add matcha powder and low-gluten flour and mix well.

2. Add 8 egg yolks and 1 whole egg to Step 1, return to the pot and cook until 85°C, then turn off the heat and cool until set aside.

3. Beat the egg whites until they become wet peaks, mix well with the sugar, then add in method 2 and mix well.

4. Spread butter evenly on the inside of the soufflé baking cup (no butter is needed on the bottom of the inside of the baking cup), dip it in sugar (outside the serving amount), sprinkle an appropriate amount of honey red beans on the bottom of the baking cup, and finally fill it After adding the ingredients of Step 3, smooth it out with a spatula, then place it in the baking pan, and repeat the above steps until all the ingredients are used up.

5. Add an amount of water to the baking pan that is 1/3 of the height of the baking cup mold, put it into the preheated oven and bake at 230°C with upper heat and 150°C with lower heat, separated by water, for about 25 to 30 seconds. Take it out after 1 minute and immediately sprinkle with moisture-proof powdered sugar.