It is said that matcha and red beans are perfect match. The matcha red bean cake roll is even more for the children's shoes that like matcha. I must strongly recommend this cake roll, and I would like to strongly recommend this very moist, delicate and delicious matcha hurricane cake. This cake is not only perfect, but also very suitable for making cake rolls because it is not easy to crack (this is too important for the cake roll?). Such a perfect cake, with a light cream filled with natural milk, and a sweet and soft honey red bean. In summer, you should eat such desserts! !
First make a matcha hurricane cake. The egg whites of the eggs are separated from the egg yolks. Add the sugar to the egg white three times and send it to the eggbeater. The egg white can pull out a long sharp corner (a state between dry foam and wet foam, the angle is upright but the top is slightly A little bit of bending. This cake roll, sent to this degree tastes the best). Put the good egg white in the refrigerator and make the egg yolk paste immediately. (If the egg white is not fast enough, you can make the egg yolk paste first, then wash the egg and dry it. Egg white).
The egg yolk is added to the salt and broken up. Add the vegetable oil, whipped evenly, then add the milk and stir evenly.
The low-gluten flour and the matcha powder are mixed and sieved into the egg yolk.
Mix thoroughly with a spatula to mix the powder and egg yolk thoroughly to form a fine egg yolk batter.
Fill 1/3 of the egg white into the egg yolk paste, use a spatula to turn it up from the bottom (do not draw a circle of stirring), mix well, then add 1/3 egg white, and continue to mix well.
Pour all the cake mix into the egg white bowl and continue to mix well.
After mixing, it will become a batter cake batter, and the batter should be baked immediately. Do not leave it for too long.
Spread the oil paper in the baking tray and pour the batter into the baking tray.
Use a spatula to smooth it, put it in an oven that is preheated to 170 ° C, and bake for about 15 minutes until the cake is completely scented. Use a toothpick to poke the cake. There is no residue on the toothpick, it means it is baked.
The baked cake is immediately taken out of the baking tray and the oil paper around it is torn off to release the heat. After the cake has cooled, tear off the bottom oil paper. Spread a new piece of oil on the countertop, spread the cooled cake on the new oiled paper, and cut off a small strip at each end to make it more beautiful. Then cut a small strip obliquely to make the edge a bevel (so that the finished product is more beautiful).
Start to send whipping cream. Pour whipped cream into a large bowl (Nestl whipped cream is usually stored at room temperature, but it should be placed in the refrigerator before being sent until the temperature drops to about 6 °C. Do not send normal temperature whipping cream directly, otherwise it is difficult to send).
Add the powdered sugar to the whipped cream and send it to a level that maintains a clear, stand-up pattern.
Evenly spread the whipped cream on the cake piece.
Sprinkle with honey red beans.
Roll up from the end cut to the hypotenuse. When rolling, you can use a rolling pin as an aid to roll the oil paper back on the rolling pin. The rolling pin presses the cake forward and the oil paper goes backwards.
After rolling the head, use scissors to cut the head of the cake piece into a beveled edge. (After cutting, the cake roll will be more beautiful. You can refer to the finished picture. If you are too troublesome, you can not cut it.)
Roll the cake roll, wrap it in oil paper, and put it in the refrigerator for about 2 hours until it is completely set.
After the shaping of the cake roll, you can cut it. After cutting with a knife, you can reveal the beautiful cut inside! If you want to cut the surface more beautifully, every time you cut a knife, you must wipe the knife clean and cut the knife.
1. The method of making Matcha Hurricane Cake is the same as that of ordinary Hurricane Cake, except that Matcha Powder is added. This matcha hurricane cake roll is very very good. When you send egg whites, don't hit the dry foam. Stop when you want to achieve dry foaming. This tastes the best. 2. When the matcha powder is mixed with the low-gluten flour and put into the egg yolk paste, it is easy to produce granules if it is not well mixed. If you are afraid of producing matcha powder granules, you can use another method: first spread the matcha powder with a small amount of milk (within the formula) . After sifting the low-gluten flour into the egg yolk and mixing it into the egg yolk paste, add the powdered matcha powder and mix well. 3, this cake roll contains a lot of cream (can also be seen from the finished picture, the roll is full of cream), do not use too much force when the roll, so as not to be squeezed out. Cut the cake piece into a beveled edge to make the cake roll more beautiful, if you are too troublesome, you can't cut it. 4, just rolled up the cake roll, can not be cut when not yet shaped. Put the refrigerator in the refrigerator for about 2 hours and then cut it to cut out the beautiful cut surface.