How to make blackcurrant matcha cake roll

Friends who like to eat cold dishes will not miss the blackcurrant matcha cake roll. Hurry up and learn how to make it. You must be careful when preparing the ingredients and clean up the sand. The amount of seasoning added must be appropriate. You can add chili according to your taste, which will make you feel happy and satisfied.

1. Separate the egg white from the egg yolk. There should be no water in the egg white.

2. Beat the egg yolks, add sugar, cooking oil and milk and mix well

3. Mix the flour and matcha powder, then sift into the egg yolk and stir! The mixing time should not be too long to avoid gluten formation.

4. Add blackcurrant to the batter and mix well for later use

5. Add 30g of white sugar to the egg whites and beat until it becomes thick. Pour in the remaining white sugar!

6. Beat until wet foam forms (there is a small curved hook when you lift the whisk)

7. Take one-third of the egg whites and add them to the batter and stir (do not make circles, stir up and down), then pour the batter into the remaining egg whites and mix well

8. Place a layer of tin foil on the tray, pour the mixed batter into the tray, and smooth it with a spatula.

9. Preheat the oven and bake at 180 degrees for 20 minutes

10. Add sugar to the cream and beat for later use

11. Take out the cake and turn it upside down on the tray. Slowly remove the tin foil.

12. Cover the cake with tin foil and turn it over to let it cool.

13. Spread the cream evenly on the cake, roll up the tin foil and roll the cake into a roll.

14. Wrap the cake roll in tin foil and refrigerate for one hour.

15. Take out the cake and cut it into pieces

In the preparation of blackcurrant matcha cake roll, there is no need for all kinds of fancy methods, only simple operations are needed. It can be taken out of the pan very quickly, and the stir-frying feeling makes it more fragrant and fully awakens the taste buds.