How to make Matcha roll cake

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make matcha cake roll now.

1.12 Mix the low-gluten flour and matcha powder and sift them onto wax paper, set aside (Picture 1)

2.21 Separate egg yolk and egg white. Beat 20g of egg yolks with fine sugar until thick and white, set aside; beat 30g of egg whites with fine sugar until dry and foamy (Picture 2)

3.1 Pour the egg yolk paste into the remaining egg whites and stir evenly with a rubber spatula (Picture 4)

4.2 Scoop 1 egg white into the egg yolk paste and mix well with a rubber spatula (Picture 3)

5. Then sift in the powder in Figure 1 and stir thoroughly with a rubber spatula until no dry powder is visible (Figure 5)

6. We need to make two cake slices. One is used as the base of the cake and the other is used to roll the cake. First, according to the size of the bottom of the mold, pour about 0.5cm thick batter on a baking tray, bake at 170 degrees for about 8-10 minutes, then take it out and use it as the base of the cake; then pour the remaining batter into another baking tray, smooth it to 0.3cm thick, put it in the oven at 170 degrees for about 5-7 minutes, and use this slice as the cake roll. The surface of the cake slice is elastic and can be taken out without getting your hands dirty. Remember not to over-bake it.

7.1 Cut off the irregular edges of the cake slice, and apply the filling made in the previous step on the cake slice used as the cake roll. Apply it evenly and thinly, and do not apply it at the end.

8.2 Cake roll filling: soften the cream cheese slightly at room temperature, add fine sugar and beat evenly, add fresh cream little by little and stir until it is soft and hard enough to be spread on the cake slices, then add matcha powder and stir evenly (not too hard, but not too thin to flow). The filling is ready.

9. Roll it up tightly and place it in the refrigerator to set for 20 minutes. Then use a sharp knife to slowly cut off the cake rolls, about 1 cm thick (I personally feel that the serrated knife will cut off a lot of debris, so I use the vegetable knife at home and cut slowly.

10. Place the mold on a board and stick baking paper on the bottom. Wrap the cake roll tightly around the mold and trim the cake slices used as the base to an appropriate size and place them on the bottom. Cover the mold with a wet towel (to prevent drying) and set aside.

11. Make mousse paste: Mix milk, granulated sugar and matcha powder evenly and heat them; soak gelatin in ice water; then put gelatin into the milk solution and stir to melt

12. Beat the cream until 80% of the mixture is done. Slowly pour the milk and matcha solution from the previous step into the cream and mix well to make a mousse paste.

Now you can believe that the kitchen is not just a woman's world, men can also show their skills. Men go to the kitchen to make matcha cake rolls