20g of unsalted butter, 25g of fresh milk, 3 eggs, 65g of granulated sugar, 56g of low gluten flour, 1 tbsp of matcha tea powder, 130g of animal cream, 15g of granulated sugar, 1/4 tsp of rum, and as many peaches as you like
Methods
1: Prepare a 25x25cm baking tray by lining it with a piece of paper and preheating it to 170 degrees. p>
2, unsalted cream and milk first across the water heating until the cream melted
3, take a pot, eggs and sugar with a whisk beat evenly, and then across the water heating and continue to use the whisk to touch the egg slightly warm that is, remove from the heat. Then beat the egg mixture with an electric mixer until it becomes visible and does not disappear when scooped up
4: Sift the low-gluten flour and matcha powder and mix in until there are no lumps
5: Spoon some of the batter from step 4 into step 2 and mix well, and then pour it back into step 4 and mix well (do mix well from the bottom). Finally, pour the batter into the baking pan from a high place and smooth with a spatula, knock 2~3 times on the table to shake out the air bubbles, then bake in the preheated 170 degree oven for about 12min until a bamboo skewer pierces through and does not stick
6. Remove from the oven and unmold immediately, and tear off the surrounding white newspaper (except for the bottom) and put it on a wire rack for about 5min, cover with a piece of white newspaper bigger than the cake, and turn it over, and tear the original bottom of the white paper, then place it on a rack for about 5min. The original bottom of the white paper, and then cover the original removed white paper and flip again
7, in the cake close to their own side cut 2 knife marks (do not cut off the body of the cake). The other far away from their own end of the diagonal cut, then the cake rolled up to the close will fit
8, filling practices, the filling ingredients (except peach) in the ice cubes of water whipped until it becomes a small curved hook pointed quite. Then spread on the cake, and the appropriate amount of peach spread cut pieces
9, and with a rolling pin by rolling up the white paper and the cake rolled up, the cake rolled up to the bottom of the close rolled up, and will be rolled up on the 2 ends of the white paper and placed in the freezer for about 1~2hr until set