Hot noodle cake, rolled up willful, roll is not broken...
15 grams of sugar plus milk and corn oil into the milk pot, heat on a small fire, stir while heating, until the sugar melts completely, boil the liquid immediately, shake the milk from the end of the pot, shake the liquid in the pot, shake about 100 times, then The liquid in the pot is properly cooled
Pour into the sieved low powder and matcha powder and stir immediately
Stir until fully mixed and turn into a hot dough
When cooling to a non-hot hand, add egg yolk to stir
Stirred egg yolk paste
Add a few drops of lemon juice to the fish, add to the fisheye bubble, add one-third of the white sugar
When the whipped cream bubbles become smaller, add the remaining one-half of the white granulated sugar.
When the meringue becomes fine, add the remaining white granulated sugar when the texture appears.
Change to low speed (finally change to low-speed finishing of the protein cream stability) hit the eggbeater has a small hook, take a few more to see. Every corner of the protein has to be in place, the meringue is stable enough
Take one-third of the protein cream into the egg yolk paste and mix well
Pour the stirred batter into the remaining meringue and mix gently and gently with a laminating technique.
The batter pot is raised and lowered into the gold plate covered with tarpaulin.
Raise the gold plate before and after shaking, the batter is flat, and then lightly shake a few times, pick up the small bubbles with a toothpick.
Put it into the lower layer of the oven that is fully preheated in advance, 170 degrees and 18 minutes or so.
Lightly shake a few times, cool for a few minutes, and buckle down on the grilled net with oiled paper. Slowly tear off the tarpaulin, the beautiful towel. Cover the oil on the paper to prevent water loss
Light cream and powdered sugar are sent to the line to be clear and not flowing
After the cake is cooled, cut off the two sides (end cut oblique side) and apply cream. The front is thick and the end is thin (I added some honey beans in the cream)
Roll it up and roll it up with a rolling pin. Refrigerate for one hour
Cut off the two ends. Beautiful cake roll
This formula is the amount of 28 × 28 gold plate