Matcha cream honey bean cake roll! !️

Cooking Instructions

1. Milk and oil mix

   

2. Stir with an egg whisk to emulsify

   

3. Sift in low powder and matcha powder

   

4. Continue to stir with the egg whip

   

5. Stir until particle-free

   

6. Add the egg yolks

   

7. Stir well with an egg whip

   

8. The egg whites are added to the caster sugar twice, beaten until wet foaming, here is to show you the particularly soft state of the egg whites, there is no need to worry about the finished product effect, such a beating state, how can it be rolled will not break

   

9. Add 1/3 of the meringue to the matcha egg yolk paste and mix well

   

10. Pour back into the meringue again

    

11. Finally, the batter is stirred

    

12. Pour the batter into a golden tray lined with tarpaulin, as the egg whites are very soft and the batter is more fluid, shake the baking tray to flatten it

    

13. Preheat the oven in advance, bake at 150 medium for 20 minutes, and move to the drying rack with the oiled paper after it comes out of the oven. Today's towel-faced noodles are made, I have tried a few times, first put them face up, wait until the hand is warm and then turn over, the towel noodles have a better effect

    

14. Dry until your hands are warm, put the cake slices upside down on a piece of clean oiled paper, remove the tarpaulin, and trim the ends to 45 degrees

    

15. The whipping cream can be whipped a little harder, which is good for styling

    

16. Then place the cake slice upside down on a clean, long piece of oiled paper, which should be facing upwards

    

17. Spread the whipping cream evenly

    

18. Scatter the peas and press with a spatula

    

19. Roll up with the help of a rolling pin, refrigerate for 1 hour before cutting

    

20. It looks like a beautiful spiral shape from the side

    

21. The woolen cloth surface is also perfect

    

22. Good taste