Matcha red bean roll
By ViolaReichel
Spring is here, everything is revived, giving life more sunshine and more hope-Matcha Red Bean Rolls
Recipe Recommendations
- low-gluten flour 30g
- eggs of 2
- matcha powder 5g
- fresh milk 16g
- honey red bean appropriate amount
- salad oil 16g
- fine sugar 36g
- sweetening
- baking
- half an hour
- simple
Steps for Matcha red bean roll
1
Separate the yolk and egg white of the egg. The bowl for holding egg whites needs to be oil-free and water-free.
2
Mix egg yolks and sugar and beat with an egg beater. Beat the egg yolks until they are swollen, thick, and lighter in color.
3
Add corn oil (or odorless vegetable oil such as sunflower oil) in three portions. Whisk with an egg beater for each addition until well mixed before adding again. The egg yolk after adding the corn oil still appears thick (this step is the emulsification of the egg yolk and the oil). Add milk and gently stir well.
4
Mix low-gluten flour and baking powder and sieve into egg yolks.
5
Add matcha powder.
6
Add matcha powder.
7
After washing and drying the egg beater, start beating the egg whites. When whisk the egg white until the fish eye bubble state, add 1/3 of the fine sugar. Continue beating and add the remaining sugar in two portions. Finally, the egg white is beaten to a moist foaming state.
8
Pour 1/3 of the egg white into an egg yolk bowl and stir evenly (stir from the bottom up, do not stir in circles).
9
Pour 1/3 of the egg white into the egg yolk bowl and continue to stir well.
10
Pour the evenly mixed batter into the remaining egg whites, stir again to form Qifeng cake batter.
11
Pour batter into a baking sheet lined with tinfoil or oilpaper.
12
Smooth it out and shake it hard a few times to let the large bubbles inside the batter escape.
13
Place the baking sheet in a preheated 180-degree oven and bake for 15-20 minutes until the surface is golden brown.
14
After baking the cake, prepare a new piece of tinfoil or oilpaper, pour the cake on it, and tear off the tinfoil or oilpaper from the cake while it is hot. At this time, the cake is facing up.
15
Spread a layer of whipped cream on the surface of the cake, and sprinkle with some honey red beans.
16
Use a knife to cut first on the side you want to roll up, but do not cut it. This makes it more convenient to roll it up later.
17
Roll the cake, wrap it in tinfoil, tighten both ends, and refrigerate for half an hour.
18
After shaping, cut open.