In the north of August, every day is still a hot day, this month the two children are in extracurricular classes, every day early to make breakfast for children, noon also have to prepare lunch on time, but also to prepare afternoon meals, meals are generally made to make some fast cakes or biscuits, more time-saving. In the morning, the child said that he had not eaten the cake roll for a long time, since entering the summer, the cream roll has indeed not been done, and today he arranged a small fresh matcha cake roll suitable for summer eating, not only with a high value, but also with a fresh matcha flavor, secretly saying a word, the stuffing also put matcha Oh.
Cake is my family often do food, to do four or five times a week, cake roll many friends feel more troublesome, rain mother feels more convenient than chiffon, baking time is short, made delicate and soft, better than chiffon good look and delicious, cut into small pieces, take to eat fragrant and delicious. Today's matcha roll, the color emerald green is very fresh, many friends can not figure out matcha and green tea, think it is a thing, this is by no means a kind, matcha taste fragrant color emerald green, green tea powder roasted out dark green, eat slightly bitter. Today I will share with you the detailed method of matcha cake rolls, as long as you look at it carefully, 1 time success and zero failure, the more you eat, the more you want to eat.
【Matcha stuffed cake roll】
Egg yolk paste: 60 g milk, 40 g corn oil, 54 g low gluten flour, 6 g Qinglan matcha powder, 5 egg yolks
Meringue: 5 egg whites, 55 grams of caster sugar, a pinch of lemon juice
Filling: Light cream 220 g, caster sugar 20 g, matcha powder 2.5 g
【Preparation Method】:
1, prepare the ingredients used, weigh the weight separately and set aside, the color of matcha powder Qinglan is relatively heavy, if you use bamboo to increase to 10 grams.
2, first make egg yolk paste: put milk and corn oil in the anhydrous container, use manual egg pumping, stir until there is no oil flower, yogurt-like appearance.
3: Sift in the low gluten flour and matcha powder separately, stir with egg pumping until there is no dry powder and no particles.
4: Put the separated egg yolks in, draw the zigzag shape of the egg, and mix well into the egg yolk paste.
5: Mix the egg yolk paste well, lift the beaten egg head, delicate and shiny.
6, make the meringue: anhydrous and oilless cook machine barrel, put in the isolated protein, cook machine open medium speed until the protein bubbles, add lemon juice and caster sugar (the first time).
7. Continue to send until obvious lines appear, add granulated sugar for the second time, continue to send until the protein appears to have a large curved hook, and add granulated sugar for the third time.
8, turn low speed, beat the egg white until the egg basket is lifted, the egg white is hard and shiny, and the oven is preheated up and down the tube at 150 degrees.
9: Put one-third of the meringue into the egg yolk paste, stir with a spatula and mix well.
10: Mix the paste, pour all the meringue and stir into a smooth and delicate cake paste.
11: Pour the cake paste into a baking tray covered with oiled paper, lift the baking tray and gently shake the egg paste to shake out the large bubbles in the egg paste.
12: Place the baking tray in the middle of the preheated oven and bake at 150 degrees for 30 minutes.
13, after baking, put it on the cooling rack, after the surface is cooled, invert the bottom of the oil paper to dissipate heat.
14. When the cake roll is heated, put the ingredients used for the filling into the cook machine barrel, start the chef machine 3 gear to send it, and there will be obvious lines.
15: Spread the whipped cream evenly on the cake roll, roll the towel I rolled, and spread the cream on the surface.
16. After wiping, use a rolling pin to assist in rolling up into a roll, wrap the oil paper, freeze for 20 minutes to set the shape.
17. Take out the stereotyped cake roll, cut it into small pieces with a serrated knife, plate it and eat it, and seal it with the crisper box before eating it.
Hello everyone, I am Rain Mama's little chef, the original author in the field of food, the food blogger, the full-time mother of the two treasures, has been committed to using the simplest and most ordinary ingredients, to make the most delicious three meals a day. He is good at home cooking and baking, and shares delicious, healthy and nutritious food with everyone every day. If you like my article, welcome to pay attention to me, but also please like more, forward to more friends who love food, if you have any ideas and suggestions welcome to leave a message to discuss, all articles are original by Rain Mama, unauthorized pirated pictures and pirate articles must be investigated.