Egg yolk paste part

Egg yolk (about 4) 64g

Schuchman Baked Fine Sugar 15.4g

Schuchman salad oil 38.5g.

milk

47g

Schuchman-low gluten flour 46.2g.

Schuchman matcha powder 5g

Cymbidium matcha powder 2g

Protein part

Protein (about 4) 128g

Schuchman baked 46.2 grams of fine sugar.

lemon

2g

Sandwich decoration

Iron Tower-250g of animal cream

Schuchman-sugar 20g

Schuchman-honey beans 60 grams

A good way to make matcha cake rolls?

Raw material preparation

Beat the egg yolks, add the fine sugar, and gently stir with an egg beater.

Then add the mixture of milk and salad oil and stir until uniform.

Add the sieved and mixed low-gluten powder and matcha powder. Stir in a large circle with an egg beater until there are no particles, and stir in a zigzag shape until it is even and delicate.

Z-shaped stirring until uniform and fine.

Add 1/3 beaten pastry to the matcha batter, and stir slowly and evenly.

Add the remaining egg white cream and stir slowly until the batter becomes fine.

Put it in the baking tray.

Shake out some big bubbles, wipe them evenly and bake them in the oven 180. 15- 18 minutes. /kloc-rotate the baking tray for 0/0 minutes. After baking, it is taken out of the furnace and cooled backwards.

Beat 200g cream until it has obvious texture, add honey beans and mix well.

Spread half the cream on the surface.

Spread the remaining cream on the bottom of the cake near the operator's 1/3 area.

After rolling, put it in the refrigerator for one hour to finalize the design.

Beat the remaining 50 grams of cream evenly and decorate the surface with biscuits. Sprinkle a few honey beans and matcha powder to finish the production.

A delicious cake rolled out, which made my mouth water.