Today I'd like to introduce you to one of my very favorite Matcha Cream Honey Bean Cake Rolls, the cake body is thin and fluffy, and when rolled up, you can see a very nice spiral shape.

Materials:

3 eggs, 30g of corn oil, 35g of milk, 3g of matcha powder, 25g of sugar, 30g of low-flour powder, 150g of light cream, 10g of sugar for light cream whipping, 30g of honeydew peas

Method:

Practices:

1. Prepare the ingredients, emulsify the milk and oil, sift in the low-flour and matcha powder and stir, add the egg yolks and stir.

2. Add granulated sugar in two parts, egg since whipped until wet. Mix 1/3 of the egg white first. Pour back into the meringue, toss well, and pour into a greased gold plate at 150 degrees for 20 minutes in the middle.

3. Cool and invert, remove the oilcloth, the ends of the cutter off 45 degrees, and then inverted on the greaseproof paper, the front of the cream, sprinkle with honey beans press, rolled up with a rolling surface and refrigerated.