This cake roll has a very long name! But it is indeed too much material! I don't deceive you! The yoghurt made with Beiding Yogurt Powder is thick and mellow, which can be eaten directly or made into a soft cake roll! The special oil-free formula makes it super-fresh, and the stuffing is matched with cheese, which makes the taste thick. Anyway, it is full of milky fragrance inside and outside, with a small amount of matcha to make a fresh marble pattern, um, vision and taste. Double enjoyment.
Make yogurt one night in advance, this time I used the Beiding Yogurt Powder.
Directly fermented with Beiding Oven, the program was set to secondary fermentation for 7 hours. After the fermentation, it was put into the refrigerator for refrigeration and passivation. The taste after passivation was better. The taste of yogurt made from Beiding Yogurt Powder is still very good, and it is richer than the ones bought on the market.
Prepare ingredients: egg yolk and protein separation, matcha powder and low powder separately sifted.
Pour the yogurt into the egg yolk and mix well by hand.
Sift the low-gluten flour and salt into the mixture and mix them evenly.
Mix the matcha powder and hot water with a small hand and mix well with the matcha particles.
Add a few drops of lemon juice to the protein. Add sugar to the sugar 3 times, and the sugar can be added in one time. It is sent to wet foaming to give a smooth and delicate protein.
Add 1/3 protein cream to the egg yolk paste, stir with a spatula, or use a manual egg beater.
Pour the batter into the remaining meringue and mix well. Get a smooth and delicate batter.
Take 1/4 of the mixed batter and mix it with the Matcha.
Get two batters.
Mix the matcha batter with the original batter and do not mix thoroughly. This is the key to making a marble cake roll. In fact, I have already mixed it in the picture.
Bake the oil pad in advance, pour the batter from a slightly higher position into the center of the baking pan, and use a scraper to bury the batter around.
The bubbles were shocked before entering the oven, 150 degrees in the middle layer, 30 minutes, and the shock was released, which shook the heat. After two minutes, remove the cake from the baking tray, tear off the surrounding oil paper, and let the grill dry.
Baked out, the cake roll is buckled, and the tarpaulin is removed after cooling.
Light cream and sugar are sent to the appearance of the texture. The cream cheese is softened at room temperature, stirred until smooth, added to the cream, and hardened together.
After the cake is cold, it must be smeared with cream on the front of the baking. This is a rewind. Leave 2 cm at the end and do not wipe it. Roll it up with a rolling pin. You can enjoy it by refrigerating for one hour or freezing for half an hour.
The marble is beautiful.
Just open your mouth! really tasty.
Do not stir excessively.