Ingredients ?

Matcha powder 10g

Low flour 70g

Egg yolks 5

Corn oil 35g

Milk 85g

White sugar 70g

Egg white 5

Bean paste filling

Matcha bean paste cake rolls method ?

Pour the egg yolks, corn oil and milk into a bowl in order, whisk well, add the sifted matcha powder and low-flour, and whisk until there is no powdery egg paste.

While beating the egg white, pour in the sugar in 3 times, beat at high speed, and beat down the whisk to pull up the egg white in an upright small sharp angle.

Take 1/3 of the whipped egg whites, add them to the batter and mix gently and slowly, then add the remaining 2/3 of the whites and mix well.

Pour into a greased baking pan and smooth out the sides. Preheat the oven to 175 degrees Celsius, medium, top and bottom heat, 20 minutes.

Out of the oven, remove the film and peel off the paper around the cake. When cooled, spread the top with a layer of bean paste, roll it up, wrap it in greaseproof paper and put it in the refrigerator for 30 minutes to set.

Slice neatly.

Tips

1. I made the bean paste filling myself, or you can buy it ready-made.

2. Bean paste filling production: red beans clean, pour into the electric crock pot, put the right amount of water, water level higher than the red beans 6 cm, press the fast soup, 2 hours, boiled, poured into the non-stick pot to fire the collection of brine, poured into the corn oil or butter, stir-frying, until the collection of dry brine.