Christmas season , a little fresh matcha series of Swiss rolls , I hope that the arrival of Christmas and New Year's Day will bring us good luck ☀️

Cooking Instructions

1. Prepare 50g butter (no need to soften in advance)

   

2. Heat with water, stir until all melted, and remove from heat quickly after melting

   

3. When the butter is warm, add 50g of whole milk and stir well

   

4. Prepare 4 eggs, separate the egg whites and yolks, and add the egg yolks to the stirred butter liquid

   

5. Stir to combine

   

6. Sift and add 70g of low-gluten flour and 5g of matcha powder without sifting and add directly

   

7. Mix clockwise with a manual whisk (do not overexert force to prevent flour from glutening)

   

8. Add 3 drops of lemon juice to 4 egg whites

   

9. Whip with an electric whisk until large fisheye bubbles appear

   

10. 50g caster sugar is added in three times, as shown in the picture ⬆️, the first time is added

    

11. Beat with an electric whisk until it becomes a small fisheye bubble

    

12. Add caster sugar for the second time

    

13. Whip with an electric whisk until noticeably thickened

    

14. Add one last time and whisk with an electric whisk until you can lift the large hook that stands upright

    

15. Add one-third of the meringue to the matcha liquid

    

16. Stir well with a manual whisk

    

17. Pour the stirred matcha liquid into the remaining meringue

    

18. Continue to stir and mix well

    

19. Pour into a greased pan of baking paper

    

20. Scrape flat with a scraper, shake off the air bubbles on the surface with both hands, preheat the oven to 160 degrees for 5 minutes, and send it to the oven to bake at 160 degrees for 18 minutes

    

21. After coming out of the oven, wait for it to cool

    

22. This is the time to make matcha-flavored cream, prepare 50g of whipping cream and add 5g of matcha powder

    

23. Stir the insulated water with a spatula until it all is combined into a portion of matcha liquid

    

24. Prepare 200g of whipping cream âž•and 20g of caster sugar

    

25. Note: ⚠️ Cool all the matcha liquid before pouring it into the whipping cream

    

26. Whip with an electric whisk until you can lift the large upright hook

    

27. Now let's start wiping the face, peeling off the grease paper and applying cream to the side that has been removed

    

28. Finally, use a spatula to smooth out the cream

    

29. The oiled paper was attached to the rolling pin, and it began to be rolled as it was compacted

    

30. Prepare the flower spout in the shape of the picture as shown in the picture ⬆️

    

31. Put the piping nozzle into the piping bag, fill in the remaining matcha cream, and cut a small opening under the piping nozzle

    

32. On top of the Swiss roll, I squeezed the cream in a "Z" shape, and because there was a lot of cream left, I squeezed two layers

    

33. Garnish with a sprinkle of sugar beads

    

34. Prepare 5 strawberries

    

35. Wash well, use kitchen paper to absorb the surface moisture, cut off the head, and then cut it in half

    

36. Paste on the cream as pictured ⬆️

    

37. Finally, sprinkle the filter with an appropriate amount of powdered sugar to garnish, and you're done

    

38. There is no Christmas atmosphere too ️~ ~

    

39. Eat