Matcha Strawberry Cake Roll

Cake Roll Material:

Egg yolk 4 fine granulated sugar 2g (with egg yolk) Protein 4 fine granulated sugar 4g (with egg white) Low gluten flour 4g Matcha powder 8g butter 4g

Cheese cream filling material:

Mascapone cheese 15g (if you can't buy it, you can use cream cheese instead, which has a stronger flavor.

2) Beat the egg whites with electric egg beater. During beating, add 4 grams of fine sugar in three times until the egg whites are dispersed. When the eggbeater is picked up, it can form a sharp corner.

3) Pick up a small piece of protein and put it into the egg yolk paste, and mix it evenly with a rubber spatula. Then, pour it into most of the remaining protein, and quickly mix the egg yolk paste and protein evenly with a rubber spatula.

4) Mix the low-gluten flour and matcha powder, sieve them into the mixed egg paste, and stir them evenly with a rubber scraper until the caked dry powder is not visible.

5) Put the butter in a bowl. After the heat insulation water melts, put a small piece of batter into the melted butter and mix well with a rubber spatula. After mixing well, pour the mixture of butter and batter into most of the remaining batter and stir it quickly.

6) Pour the batter into the baking tray covered with baking paper, smooth the surface, and gently shake the baking tray to let the excess air in the batter out.

7) Put it in a preheated oven, fire at 18 degrees and bake for 15 minutes. After baking, take the cake slices and baking paper out of the baking tray, air them for 1-

2 minutes, then buckle the cake slices upside down on the chopping board and carefully tear off the baking paper.

Method of filling cheese and cream:

8) Add 3 grams of fine sugar into the whipped cream and beat until it is thick and smooth, and basically does not drip from the eggbeater after lifting.

9) stir the softened mascarpone cheese at room temperature until smooth, then pour the whipped cream into the mascarpone cheese and stir evenly, so that the cheese cream filling is ready. (If you don't have mascarpone cheese, you can use cream cheese instead, which has a stronger flavor.)

Cake roll method:

1) When rolling the cake roll, we make the surface layer of the baked cake slice as the bottom, and evenly spread the cheese cream filling on the cake slice, so that the periphery of the cake slice can be

not coated or less coated.

11) Put strawberries evenly on the cake roll, roll up the cake slices into the cake roll

12) Wrap the cake roll with baking oil paper, and put it in the refrigerator for half an hour to set it. After half an hour, the pieces can be removed and eaten.

Super verbose:

** Eggs used for cake should be fresh and refrigerated. When separating egg yolk from protein, it should be noted that egg yolk should not be mixed in the protein, and the mixing basin and beater for mixing egg yolk and protein should be water-free and oil-free, otherwise it will affect the sending.

** protein is between wet and dry, so don't beat it too much. The beaten protein should be used immediately, otherwise it will become unsmooth and bumpy, and once it is out of water, stir the protein with a manual eggbeater several times to restore the smooth state.

** When mixing flour and egg paste, turn it up from the bottom with a scraper, and do not stir it in circles.

** In the text step (3), the batter with melted butter is very smooth, but if the melted butter is directly poured into the batter, the batter will defoam sharply, so we first mix the melted butter with a small part of the batter, and then mix it with most of the batter, which can prevent the batter from defoaming well.

** This amount of batter is suitable for a baking tray of about 3 * 4cm. If your baking tray is too big or too small, please increase or decrease the amount of the formula appropriately.

** Baking paper, also known as oiled paper, is most suitable for baking cake slices in a baking tray. You can't use tin foil instead, so be careful.

** Generally speaking, cake slices can be baked for about 15 minutes. However, the actual baking time should be slightly adjusted according to the oven temperature and baking quantity of each home. When it's almost 12 minutes, turn on the oven and gently touch the surface of the cake slice. If it feels elastic and supportive, it means it's baked. If it feels rustling and lacks elasticity, it feels like it will collapse, which means it is not baked yet.

** The cake slices used to make cake rolls must not be overcooked, otherwise, the cake slices will lose too much water and crack when rolled. When rolling cake rolls, the cake should have some residual temperature, and the cake slices with residual temperature are easier to roll into rolls.