How do you make a delicious matcha chiffon cake roll?

Line a baking tray with oiled paper and set aside;

Separate the yolks and whites of the 3 eggs and place them in two clean mixing bowls without oil and water;

To make matcha solution:

Sift 6g matcha powder, mix with 25g of boiling water, stir well with chopsticks or mini egg pump until the matcha powder is completely dissolved, there are no particles and lumps, and let it cool for later use.

Add 20g of caster sugar A to the egg yolk, stir well with an egg whip until the caster sugar is completely melted, do not beat.

Add 30ml of salad oil and stir until it is completely homogeneous, continue to add 40ml of water and the prepared matcha solution, and stir until it is completely homogeneous.

Sift in 60g of cake flour and stir carefully in an irregular direction with an egg whip until smooth without particles.

The egg whites are beaten at high speed with an electric whisk, add half of 40g caster sugar B when the beating head crosses the smooth mousse that can leave traces, beat until it is completely dissolved and mixed, add the remaining caster sugar B, and continue to beat at high speed until the meringue brought up by the beating head can form a large hook to <>

Take one-third of the meringue and add it to the batter, wipe the bottom with a spatula and mix evenly, add the remaining meringue, quickly and gently stir evenly, pour the batter into the baking tray covered with oiled paper from a height of about 20cm, carefully push the batter to every corner of the baking tray with a scraper and roughly smooth the surface, shake it a few times on the table, and then pat the bottom of the baking tray a few times with your hand to shake the bubbles and send it to the middle layer of the preheated 190-degree oven to bake for 12 minutes, quickly move it to the drying net after taking it out, and tear off the oiled paper on all sides to dissipate heat.

Wait for the cake slices to cool while the filling is made:

150g of light cream and 5g of caster sugar are beaten at high speed with an electric whisk until ten points, that is, they are stiff and completely non-flowing;

Add 100g of honey red beans or red bean paste and mix well with a spatula.

Spread the filling evenly on the trimmed cake slices, roll them up with a rolling pin, and put them in the refrigerator for at least 1 hour to remove the cuts.

Please try to use a good <>

of matcha powder made.

Ingredients. 60 grams of low flour and 4 eggs.

20 grams of sugar, (egg yolk) + 45 grams, (egg white).

45 grams of milk, 45 grams of corn oil

4 grams of matcha powder, 1 tablespoon of lemon juice.

Accessories. 200 grams of whipping cream, 40 grams of dark chocolate

Steps to prepare matcha chiffon cake rolls

1) Prepare the ingredients;

2) Pour corn oil, milk, sugar, matcha powder into a basin and stir well;

3) Sieve in low powder and stir well until there are no particles;

4) Add the egg yolk and stir well to form an egg yolk paste;

5) Add egg whites and a teaspoon of lemon juice to beat to 8 dispensing;

6) Add the whipped egg whites to the egg yolk and paste the ears early;

7) Cut and mix the egg whites and egg yolk paste evenly, and make the matcha cake batter;

8) Pour the cake batter into a baking tray and put it in the oven at 175 degrees for 15 minutes;

9) Immediately after baking, tear off the baking paper and cover it with a new one, and let it cool;

10) Whipping cream with sugar, a little matcha;

11) Spread the whipped cream on the cake and roll it into an egg roll;

12) After shaping, cut off the unsightly decorations at both ends; Gesture.

13) 40g dark chocolate, add some whipping cream and cut through the water;

14) Transform into chocolate sauce and put it in a piping bag;

15) Squeeze the chocolate sauce on the cake roll when it feels lukewarm;

16) Finished product drawing.

17) Finished product drawing.

18) A good day starts with breakfast.

Tips:

Matcha is easy to oxidize and needs to be refrigerated.

The main ingredient is 60 grams of low flour and 4 eggs.

20 grams of sugar, (egg yolk) + 45 grams, (egg white).

45 grams of milk, 45 grams of corn oil

4 grams of matcha powder, 1 tablespoon of lemon juice.

200 grams of whipping cream and 40 grams of dark chocolate

Steps to prepare matcha chiffon cake rolls1) Prepare the ingredients;

2) Pour corn oil, milk, sugar, matcha powder into a basin and stir well;

3) Sieve in low powder and stir well until there are no particles;

4) Add the egg yolk and stir well to form an egg yolk paste;

5) Add egg whites and a teaspoon of lemon juice and sugar to 8 dispenses;

6) Add the whipped egg whites to the egg yolk paste;

7) Cut and mix the egg whites and egg yolk paste evenly, and make the matcha cake batter;

8) Pour the cake batter into a baking tray and put it in the oven at 175 degrees for 15 minutes;

9) Immediately after baking, tear off the baking paper and cover it with a new one, and let it cool;

10) Whipping cream with sugar, a little matcha;

11) Spread the whipped cream on the cake and roll it into an egg roll;

12) After shaping, cut off the unsightly decorations at both ends;

13) 40g dark chocolate, add some whipping cream and cut through the water;

14) Transform into chocolate sauce and put it in a piping bag;

15) Squeeze the chocolate sauce on the cake roll when it feels lukewarm;

16) Finished product drawing.

17) Finished product drawing.

18) A good day starts with breakfast.

Tips:

Matcha is easy to oxidize and needs to be refrigerated.

To make matcha paste, rinse 8g of matcha powder with 40g of hot water, stir well, and set aside.

Make the egg yolk paste, sift in the flour, add the matcha sauce and stir well.

Meringue is also made like chiston cake.

Once the egg yolk paste and meringue are mixed, spread flat on a baking sheet and bubble up.

In the middle layer, heat at 160 degrees for 13 minutes.

Take it out and let it cool, add about 150ml of whipped whipping cream, roll it well, and set it in place.

Refrigerate in the refrigerator for half a day, you can slice or not.

The most important thing is to choose fresh and suitable ingredients, mix them into the cake base material according to a certain proportion, and then put some matcha powder on it, and finally bake it in the oven for 25 minutes, so that the taste will be very fragrant.

Sift the matcha powder into an empty bowl, pour boiling water, and stir with an egg whip to avoid clumps in the matcha.

Ingredients. 4 eggs, 85 grams of milk, 45 grams of corn oil, 55 to 60 grams of sugar, 70 grams of low flour, 8 to 10 grams of Qinglan matcha powder

Accessories. Lemon juice to taste.

The two powders are mixed and sieved in advance;

Stir the oil and milk well and pour in the sifted powder;

Stir irregularly with an egg whisk without dry powder;

Add 4 egg yolks (the cake made by the egg method is delicate);

Draw an irregular line with an egg whip until the egg batter is fine;

Add sugar to the egg white 3 times to make a neutral foam (I am lazy to add white sugar in the vertical skin at one time);

Take 1 3 meringue and put it in the matcha egg yolk paste;

Mix well with an egg whisk or spatula;

Pour all the matcha egg yolk paste into the meringue and quickly stir well;

Mixed matcha cake batter;

<> baked and shaken out the hot air out of the oven, and then demolded with bare hands after cooling upside down;

The internal organization is still delicate;

Films taken at night;

Qinglan matcha powder is made of a very bleaching color and bright cherry blossoms.

Method. Oven preheating: 200 0 (baking king A + oven), heat to 50-60 degrees without preheating liquid oil, water and honey, and turn off the heat.

Put the powder and matcha powder first.

Add the egg yolk and mix well, set aside.

Meringue: Egg whites at medium speed (3 o'clock) for about 1 minute, hit until big bubbles appear, sugar once in the ao stirring basin, add salt at medium and high speed (5-6 o'clock) for about 3 minutes, medium speed (3 o'clock) for about 40 seconds, low speed (1 o'clock) for about 40 seconds, hit to the end of wetness, after the double ball whisk is thrown off, it seems that 2 balls fall off (not cotton wool), do not hit until dry foaming, wet end: the egg white tissue is slightly hard, and it is not easy to melt when mixed with egg yolk paste.

After beating, scoop 1 volume of 3 meringue into matcha egg batter, mix well with a whisk, and then mix well with a spatula.

Scoop 1 3 more into the cake batter, and gently mix with a spatula in a semicircle and cut and mix.

Finally, pour all the remaining meringue into the cake batter, and gently mix it with a spatula in a semicircle and cut and mix.

Mix well with matcha cake batter.

Tap a few times on the tabletop, draw circles with a probe (or toothpick) to cut the air bubbles to make the batter even, reduce the cavities formed by the air bubbles after baking, and place chopped walnuts (without having to bake them beforehand).

About 15 cm above the mold, pour in the cake batter, break the large bubbles, and the weight of the batter buckle mold is about 190-200g

Bake in the oven at 200 14010 minutes (U-turn), 180 14010 minutes (U-turn), 180 15015 minutes, 180 1603 minutes.

After baking, shake it on the table, the hot air will come out, and it will be turned upside down immediately, and the film can be removed after cooling.

It's delicious, the finished product.

Matcha chiffon cake.

Ingredients: cream cheese 150g, butter 100g, milk, 150g, matcha, 6g, corn flour, 15g, egg yolk 40g, caster sugar, 35g, egg whites 120g (about 3), caster sugar, 70g.

<> "Prepare ingredients: 3 eggs (1 shell about 56g), corn oil 30g, pure milk 30g, sugar 18g + 35g, cake flour 45g, matcha powder 5g, lemon juice a few drops

Method:1Prepare 2 waterless and oil-free basins Separate egg whites and egg yolks Do not mix egg yolk liquid in egg whites (eggs are refrigerated in advance) After separation, put the egg white basins back into refrigeration

Add 30g of corn oil, 30g of pure milk, 18g of sugar to the egg yolk, whip evenly, completely emulsify until the color is consistent, and then sift in low-gluten flour and matcha powder, stir in a z-shaped shape, mix well, and mix evenly It must be a z-shaped technique to prevent the batter from being used in the wrong way The batter after stirring is in a delicate and smooth state

3.Start beating the egg whites, drop 3 to 4 drops of lemon juice in the egg whites, remove the fishy eye, add 35g of sugar directly, and continue to beat until there is a delicate and smooth small sharp corner state (there is a matching state in the picture**) This whipped egg white is very critical Observe it diligently when beating It feels almost like lifting the whisk to see the state So as not to overblow

4.Mix egg yolk paste and egg whites First take 1/3 of the egg whites and put them into the matcha egg yolk paste Mix evenly Then pour all of them back into the egg white basin Mix evenly The technique is very important to stir and mix It is a light stir Stir and mix lightly You don't need to use too much force You can stir it quickly Then pour in a 6-inch chiffon mold and shake it lightly 2 times

5.Preheat the oven to 150 degrees and bake for 40 minutes, the temperature is really critical, because the oven is different, it is possible that the oven is adjusted to 150 degrees, but the actual temperature in the oven does not reach or exceed, so you have to adjust the temperature according to the actual temperature of your own oven.

6.When the time is up, you can put a towel on the table, shake it lightly 2 times, and immediately turn it upside down to cool.

Matcha chiffon cake.

Ingredients: 3 eggs, 60g milk, 30g corn oil, 55g low-gluten fiber flour, 8g matcha powder, 40g sugar

Method:1Corn oil and matcha powder stir well, add milk and emulsify.

2.Sift in the low flour and stir until there is no dry powder, add the egg yolk and stir smooth.

3.White granulated sugar is added to the egg whites of the defense draft in 3 times and beaten into a small pointed hook state.

4.Take a part of the meringue and mix it evenly in the matcha batter of the stove dust, then pour it back into the remaining meringue and mix evenly, pour it into the mold and shake out the bubbles.

5.Preheat the oven to 150 degrees and bake for 50 minutes.

The matcha cake roll is very easy to make, and in the process of making it, you can spice it according to your personal taste, so it will be more delicious. To make the cake rolls, prepare eggs, caster sugar, pure milk, gluten flour, matcha powder, butter-whipped cream and fruit cubes. Once you've prepared the ingredients, you can beat the eggs, then pour in the caster sugar, and finally stir until the sugar melts.

Then mix the milk and cake flour together and continue to stir until there are no particles. At the same time, pour the matcha powder into the salad oil to mix evenly, so that the follow-up work can be carried out. <>

Mix the matcha powder batter and egg mixture together, stir well, and strain through a strainer. If there is no beaten flour in the strainer, then you can use a soft spatula to scrape it. After the preparations, turn on the cooker, and keep the temperature at about 300 600, and preheat it first.

Then scoop a spoonful of matcha batter into the pot with a spoon, and then spread it evenly on top of the pot, remember to be sure to be thick and even, and wait until the dough begins to change color and there are bubbles in the middle, then the skin is ready, and the skin should be removed. <>

Add the filling and set the crust aside to cool, take three sheets of the crust after it has cooled, stack one on top of the other, and spread them all out. The middle one should be placed on top of the left and right sheets, and at the same time, an appropriate amount of whipping cream should be taken and placed on top of the crust. You can squeeze out a contour first, smooth out the cream while the thickness is even, and you can also put some of your favorite fruits in the middle and spread evenly.

Finish smoothing out and pulling all the edges of the crust back and covering so the cream doesn't come out. <>

After the dough is creamy, start rolling the dough and roll it into a towel roll. Finally, sprinkle matcha powder on the outside of the cake roll, and the delicious matcha cake roll is ready. During the process, the pot must be heated first, and the butter should be melted with water and mixed with the Tanheng matcha powder.