Cake body?

Eggs (with shells weighing about 65g)? three

Fine sugar (for egg yolk)? 20 grams

Corn oil/salad oil? 30 ml

Water? 40 ml

Matcha powder (matcha liquid)? 6g

Boiled water (matcha liquid)? 25g

Low gluten flour? 60 grams

Fine sugar (for protein)? 40 grams

Stuffing?

Cream? 150g

Fine sugar (for stuffing)? 5g

Honey red beans (or red bean paste)? 100g

How to make a matcha Qifeng cake roll?

1, spread oiled paper on the baking tray for later use; Separate the yolk and albumen of three eggs, put them into two oil-free and waterless The Mixing Bowl, and wash them for later use;

2. Making matcha liquid: sieve 6 grams of matcha powder, mix it with 25 grams of boiling water, and fully stir it with chopsticks or mini eggs until the matcha powder is completely dissolved without particles and caking, and then cool it for later use;

3. Add 20g of fine sugar A to the egg yolk and mix well with the egg until the fine sugar is completely melted. Don't send away;

4. Add 30 ml of salad oil and stir until completely uniform. Continue to add 40ml of water and prepared matcha solution, and stir until completely uniform;

5. Sieve in 60g of low-gluten flour, and carefully stir with eggs in irregular directions until smooth and without particles;

6. Beat egg whites with electric egg beater Expressway. When the eggbeater crosses the smooth wood thread that can leave traces, add half a 40g of fine sugar B.. After whipping, add the remaining fine sugar B until it is completely dissolved and mixed, and continue whipping at high speed until the egg milk lifted from the eggbeater can form a hook.

7. Add one-third of the protein cream into the batter, wipe the bottom with a scraper and stir evenly, add the rest of the protein cream and stir evenly quickly and gently, then pour the batter into a baking pan with oil paper from a height of about 20cm, carefully push the batter to every corner of the baking pan with a scraper and roughly smooth the surface, shake it on the table a few times, and then pat the bottom of the baking pan a few times with your hands to shake out bubbles;

8. Bake the middle layer in an oven preheated to 190 degrees for 12 minutes, take it out, quickly move it to a drying net, and tear off the four sides of the oil paper to dissipate heat;

9. Don't make the filling until the cake slices are cold: 150g whipped cream and 5g fine sugar are sent to ten o'clock by electric egg beater high speed, which is sticky and does not flow at all; Add 100g honey red beans or red bean paste, and stir evenly with a scraper;

10. Spread the filling evenly on the cut cake slices, roll it up with a rolling pin, and send it to the refrigerator 1 hour or more to take out the cut pieces.