Matcha almond and honey bean roll

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Cake slices steps---1) Mix sugar powder and almond powder evenly for later use;

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2) Melts in a small bowl of butter with insulating water;

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3) Like other sponge cakes, butter needs to be taken out of hot water before it has completely melted, and the butter needs to be completely melted with residual heat;

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4) Melted butter solution;

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5) Then put the melted butter back on the steamer and keep it flowing;

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6) Beat the whole eggs with an egg beater;

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7) Sieve in almond powder and powdered sugar;

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8) Beat the sifted powder evenly with an egg beater;

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9) Add 2 teaspoons of green tea powder and continue to beat evenly;

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10) Prepared matcha egg yolk paste (note that the egg yolk paste at this time is not added with low powder);

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11) Add a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice to the egg white;

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12) First use an electric egg beater to stir at low speed to form a large rough foam;

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1/3) Add the first 1/3 of the fine sugar into the egg white at this time;

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14) Then beat with an egg beater until it has a fine foam like soap foam;

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15) Add another 2/3 of the fine sugar;

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16) Use an egg beater to stir at high speed into a delicate meringue;

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17) At this time, the matcha egg yolk paste and egg white paste are ready (at this time, there is still no low powder added to the egg yolk paste);

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18) First take 1/3 of the protein paste and put it into the matcha egg yolk paste, and stir slightly evenly;

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19) Then add the remaining egg white paste into the egg yolk paste basin, and stir evenly with a rubber spatula;

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20) Sift the low flour into the basin in two times. The flour sifted in the first time must be stirred until there are no particles before sifting the second time;

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21) Turn the flour sifted in for the first time and mix well;

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22) Sift in the flour for the second time;

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23) Also stir until there are no particles. For the two sifted items, use a spatula to cut the low flour into the egg paste, and then use the spatula to stir the materials in the basin evenly;

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24) After the batter in the basin is turned and mixed, remove the butter liquid from the steamer. The butter should still be flowing at this time;

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25) First take a little batter and put it in the butter solution;

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26) Then quickly mix well with a spatula;

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27) Pour the butter paste back into the batter bowl;

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28) Use a rubber spatula to stir the butter paste and batter evenly;

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29) Pour the prepared cake paste into a baking pan and use a scraper to smooth the surface of the cake paste;

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30) Shake the baking plate on the table a few times to create large bubbles. The upper middle layer of the oven is at 175 degrees for 12-15 minutes. Immediately move the baked cake slices to the grill after being baked, and tear the oil paper around them to dissipate heat;

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31) When the cake piece is not hot, cover the surface with another piece of oil paper, turn the cake piece over, and tear off the oil paper;

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32) This cake roll needs to be rolled internally, so just place the colored side downward so that the cake slices are ready.

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Matcha protein cream filling steps--1) Pour 25 grams of water and 50 grams of fine sugar into a small pot, and cook over low heat until syrupy;

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2) While boiling the syrup, add 10 grams of fine sugar to the egg white liquid and beat it with an electric egg beater to form a delicate protein cream;

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3) Wait until the surface of the syrup is boiling and there are countless small bubbles, and the temperature reaches between 118-120 degrees, the small pot for boiling the syrup can be removed from the heat;

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4) Slowly pour the cooked syrup into the beaten meringue, whisk quickly with an egg beater while beating until the meringue has completely cooled down (this step is not followed, and it is the same step as the egg yolk cream filling of Christmas root cake, except that this is to pour the syrup into the meringue);

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5) First take 1/2 of the protein paste and put it into a softened butter bowl, and beat evenly with an egg beater;

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6) Then add additional egg white paste to the butter paste bowl;

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7) Whisk until the butter paste is loose and smooth;

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8) Add 2 teaspoons of matcha powder and continue to beat evenly;

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9) Make a fine, smooth and fluffy matcha protein cream paste;

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10) Apply a layer of matcha sandwich evenly on the colored side of the cake piece upward;

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11) Then sprinkle a layer of honey beans on the surface of the sandwich, and then lay a row of honey beans at the beginning of the cake roll;

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12) Gently press the honey beans with a spatula;

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13) Gently press the honey beans into the center of the sandwich; roll the cake roll and wrap it tightly with oil paper, place it in the refrigerator and refrigerate for an hour, take out slices.

1) Almond powder and sugar powder shall be mixed evenly in advance for standby;2) When the butter is melted to a little solid block in the bowl, take out the butter bowl from the hot water, do not over-heat the water and oil separation; continue to put the melted butter liquid back on the steamer and keep it flowing with the remaining temperature;3) Sift the almond powder and sugar powder into the egg yolk paste together. The almond powder is not easy to sieve, so twist it into the egg yolk paste with a spoon back with a sieve with larger holes; 4) The egg white paste can be beaten into a fine egg white cream, and the lines obviously will not flow;5) Put 1/3 of the egg white paste into the bowl of egg yolk paste for the first time, as long as it is slightly stirred evenly. This stirring is not the same as Qi Feng paste. The first mixing and stirring of Qi Feng paste should be mixed as much as possible. For French almonds, because butter and low flour should be added later, they should be stirred several times, so this step of stirring only needs to be slightly mixed evenly. Similarly, the second addition is the same, also do not over-stir;6) low flour twice sifted into the egg paste, each time sifted in to stir until there are no particles;7) when making syrup for filling, you need to pay attention to the temperature of the syrup: The syrup between 118-120 degrees is just the right consistency, it can flow smoothly into the egg white cream, and it will not be too thin. Whether the temperature of the syrup is appropriate is the key step to make the egg white (including egg yolk) cream;8) The final matcha egg white cream should be fluffy and smooth, and it can be easily spread on the surface of the cake slice, and the surface after application is very smooth, and it will not be a lump or cannot be spread. 9) After the honey beans are laid on the sandwich in this way, use a spatula to gently press the honey beans to make them slightly embedded in the sandwich;10) After the cake piece is baked, immediately tear the oil paper around it to dissipate heat, and wait for 5 minutes. Remove the oil paper on the bottom of the cake piece when it is not hot.