Matcha Red Bean Cake Roll

-

 



It is said that Matcha and red beans are a perfect match. And Matcha black bean cake roll is to let like Matcha friends can not stop the existence of HA.


 I must highly recommend this roll cake, and even more highly recommend this very, very moist, delicate, and delicious matcha chiffon cake. This cake is not only perfect in taste but also very suitable for making cake rolls because it is not easy to crack (is this too important for cake rolls?). Such a perfect cake is paired with whipped cream full of natural milk flavor and sweet and soft honey red beans. In summer, you should eat such desserts ! !

material  

Matcha Chiffon Cake
Whole egg4
Caster sugar65 grams
Vegetable oil50 grams
Low-gluten flour60 grams
Matcha powder8 grams
salt1 g
milk55 grams
Creamy Red Bean Paste
Nestle Whipped Cream200 g
Powdered sugar20 grams
Honey red beans80 grams

How to make matcha red bean cake roll  

  1. First, make the matcha chiffon cake. Separate the white and yolk of the egg. Add fine sugar to the egg white three times, and beat until the whisk is lifted. The egg white can pull out a long sharp corner (a state between dry foaming and wet foaming, with the sharp corners upright but slightly at the top). A little bend. This cake roll has the best taste when sent to this extent). Put the whipped egg whites in the refrigerator and make an egg yolk paste immediately (the whipped egg whites should not be left for too long. If your movements are not fast enough, you can make the egg yolk paste first, then wash the egg beater and dry it before whipping. Egg white).

    How to make matcha red bean cake roll step 1

  2. Add salt to the yolks and beat them up. Add vegetable oil and beat evenly, then add milk and beat evenly.

    Making Matcha Red Bean Cake Roll Step 2

  3. After mixing low-gluten flour and matcha powder, sift into the egg yolk.

    Making Matcha Red Bean Cake Roll Step 3

  4. Use a spatula to stir evenly, so that the powder and egg yolk are mixed evenly and become a delicate egg yolk batter.

    Making Matcha Red Bean Cake Roll Step 4

  5. Put 1/3 of the egg white into the egg yolk paste, use a spatula to stir evenly from the bottom (do not stir in a circle), after mixing, put another 1/3 of the egg white in and continue mixing.

    Making Matcha Red Bean Cake Roll Step 5

  6. Pour the mixed cake batter into the egg white bowl and continue to mix evenly.

    Making Matcha Red Bean Cake Roll Step 6

  7. After mixing, it becomes a chiffon cake batter, and the batter should be baked immediately and not left for too long.

    How to make matcha red bean cake roll 7

  8. Line the baking pan with greased paper and pour the batter into the baking pan.

    Making Matcha Red Bean Cake Roll Step 8

  9. Smooth it with a spatula, put it in a preheated oven at 170°C, and bake it for about 15 minutes until the cake is completely fluffy. Use a toothpick to pierce the cake into the cake. If there is no residue on the toothpick, it means it is ready.

    Making Matcha Red Bean Cake Roll Step 9

  10. After baking the cake, take it out of the baking tray immediately, and tear off the grease paper around to release the heat. After the cake cools, tear off the bottom greased paper. Spread a new piece of greased paper on the countertop, spread the cooled cake slice on the new greased paper, and then cut off a small strip at each end to make it more beautiful. Cut off a small strip obliquely at one end to make the edge beveled (so that the rolled product is more beautiful).

    Making Matcha Red Bean Cake Roll Step 10

  11. Start to whip the light cream. Pour the whipped cream into a large bowl (Nestlé whipped cream is usually stored at room temperature, but it should be stored in the refrigerator until the temperature drops to about 6°C before whipping. Do not whip the whipped cream directly at room temperature, otherwise, it will be difficult to whip).

    Making Matcha Red Bean Cake Roll Step 11

  12. Add the powdered sugar to the whipped cream and whip to the extent that it can maintain a clear and upright pattern.

    Making Matcha Red Bean Cake Roll Step 12

  13. Spread the whipped cream evenly on the cake slices.

    Making Matcha Red Bean Cake Roll Step 13

  14. Sprinkle red beans with honey.

    Making Matcha Red Bean Cake Roll Step 14

  15. Roll up from the side cut into the bevel. When rolling, you can use a rolling pin as an aid to roll the oily paper backward on the rolling pin, the rolling pin presses the cake to roll forward, and the oily paper moves backward.

    How to make matcha red bean cake roll 15

  16. After the roll is over, use scissors to cut this end of the cake slice into a beveled edge (after cutting, the cake roll will be more beautiful, you can refer to the finished picture. If you find it troublesome, you don’t need to cut it).

    How to make matcha red bean cake roll 16

  17. The rolled cake rolls are wrapped in greased paper and placed in the refrigerator for about 2 hours until they are completely set.

    How to make matcha red bean cake roll 17

  18. The cake rolls are ready to be cut after shaping. After cutting it with a knife, you can reveal the beautiful section inside! If you want to cut the noodles more beautifully, you have to wipe the knife clean after every cut.

    Making Matcha Red Bean Cake Roll Step 18

Tips

1. The method of making matcha chiffon cake is the same as ordinary chiffon cake, except that matcha powder is added. The taste of this matcha chiffon cake roll is very, very good. When the egg whites are beaten, do not beat dry foaming, and stop when they are about to reach dry foaming. This degree of taste is the best.
2. When the matcha powder and low-gluten flour are mixed and moved into the egg yolk paste, they will easily produce particles. If you are afraid of the generation of matcha powder particles, you can use another method: first, use a small amount of milk (in the formula) to dissolve the matcha powder. . Sift the low-gluten flour into the egg yolk and mix into an egg yolk paste, then add the melted matcha powder and mix well.
3. This cake roll contains a lot of creams (you can also see from the finished picture, the roll is full of cream), don't use too much force when rolling, so as not to squeeze out the cream. Cutting the cake slices into beveled edges is to make the cake rolls more beautiful. If you find it troublesome, you can leave it alone.
4. Freshly rolled cake rolls cannot be cut when they have not been finalized. Put it in the refrigerator for about 2 hours before cutting, so that you can cut beautiful noodles.

Comments

Post a Comment

Popular posts from this blog

Shredded Carrot Buns

-
Image
Shredded Carrot Buns I teach you how to make this shredded carrot  steamed bun , which is not only very simple but also super delicious!  Every dish I teach you to cook is super simple and easy to read. material   Pork belly 820g Soy sauce 12g soy sauce 15g White radish 820g salt Right amount oil 50g Ingredients for the dough: flour 700g yeast 5g sugar 15g Water The practice of shredded carrot buns   When chopping the meat, add the dark soy sauce and light soy sauce and chop it into a puree Shred the white radish and marinate in salt for 30 minutes. After the shredded white radish comes out of the water, put cold water in the basin and remove the shredded radish by hand and squeeze the water. Put the chopped meat and shredded radish together in a basin, pour 50 grams of oil on the shredded radish, and then add some salt and mix well After the dough is ready, take it out and knead it again to form a strip Cut the medicine into a round shape and use a rolling pin to ro...
Read more

Homemade braised pork without blanching water and oil

-
Image
  I released this recipe for braised pork in 2014. After tens of thousands of people have cooked it, it still maintains a high score. Thank you for your love!  In fact, it is a very traditional method. Many friends mentioned in the comments that the elders at home also do this with braised pork.  In 2014, this recipe was still very rudimentary, without a step-by-step diagram.  It was 2020 when I wrote this paragraph. This time I especially recorded the process photos to improve the recipe and make some additional revisions by the way. There are thousands of stewed pork recipes, and each family has their own customary practices.  I searched around in the lower kitchen and turned a few pages roughly, but I didn't find the braised pork that I did in my daily life, so I recorded my own version. To sum it up, I make braised pork, one is not blanching, the other is no oil, and the third is not fried with sugar (or: not especially fried with sugar).  It’s done in ...
Read more

Eggs can still be eaten like this

-
Image
       How to do if there are too many eggs in the refrigerator? Better try making an egg Kwai dish. It's simple and nutritious. Materials Five eggs Two green peppers Two red peppers 1 handful of chives 1 teaspoon soy sauce Half a spoon of soy sauce 1 teaspoon oyster sauce The proper amount of salt Prepare a few pieces of pepper chopped, like garlic amplification will be more fragrant Oh! Choose 5 native egg water to boil for 8 minutes, turn off the heat and simmer for a while, and then add cold water. Cut into one-centimeter thick small egg slices, cook in the oil pan, fry both sides golden, take out spare. Use the bottom oil of fried eggs to stir fry chili and garlic, pour in boiling water, and start to adjust the sauce with low heat: soy sauce and soy sauce consume oil, throw salt. Pour the eggs into the fire and collect the juice. The pot starts! I'm sorry I was too hungry to take the photo 😄 Tips  When cutting eggs, remember to gently knife, because the eg...
Read more