My favorite is the slight bitterness of matcha combined with the sweet taste of strawberries. It is a cup of green tea, but I can't find the fragrance of the leaves; a faint fragrance wafts, but I don't have to endure the bitterness of the taste.
The raw material of matcha is green tea. The picked green leaves are steamed green on the same day, and then directly into the baking oven for drying without rolling, enter the cold storage, and store at below zero to increase the glucose content and make it sweeter.
It is taken out from the cold storage before use, restored to room temperature, and processed. After multiple processes such as cutting and screening, it is ground into a micro powder called matcha with a natural stone mill.
The tea mill is an extremely strange equipment. Under the microscope, the matcha ground with a stone mill shows torn slices, only 2 to 20 microns (600 to 6000 meshes). Nowadays, it can also be crushed with jet mills or ball mills, but the fineness cannot reach the fineness of stone mills. In addition, the unique temperature of the stone mill is the last aroma enhancement process of matcha. The matcha that has been ground by the stone mill has the aroma of seaweed and rice dumplings. So far, no country has developed the essence of matcha. It is pure natural, and it is also because of its nature that I love it more.
Matcha strawberry cake roll
By MelvinCassin
Recipe Recommendations
- egg yolk of 4
- corn oil 50ml
- milk 80ml
- low-gluten flour 75g
- protein of 4
- matcha powder 5g
- cream of tartar a little
- strawberry jam appropriate amount
- strawberry 5-6 a
- sweetening
- baking
- ten minutes
- simple
Steps for Matcha strawberry cake roll
1
Wash fresh strawberries for later use, soak them in dried rum.
2
Add sugar and stir evenly in egg yolks, add corn oil, and stir milk evenly. Add gradually, not add all at once, and do not stir.
3
Sift the low flour and matcha powder into the egg yolk and stir well.
4
Add sugar to the egg white in three times until it is wet and foamed. I have had failed experience in making egg white. Be careful to use a clean basin and no water or egg yolks can be mixed in. This is very important for whether the egg white can be washed away!
5
Take one-third of the protein paste and the matcha egg yolk paste and stir evenly. Be careful not to draw a circle. Make sure to stir lightly to avoid egg white foaming.
6
Lay oil paper on a baking plate, pour the mixed cake paste into the baking plate, and shake it evenly to shake out large bubbles. Preheat the oven:180 ° C for 10 minutes, put in the middle layer and bake for 20 minutes
7
When baking the cake, beat the cream until it does not flow, and place it in the refrigerator for later use
8
Remove the oil paper from the cake slices, roast yellow side up, peel the oil paper side down, and apply a thin layer of strawberry jam.
9
Spread with whipped cream, sprinkle with dried strawberries, and place fresh strawberries on one end. Roll the cake, wrap it in oil paper, refrigerate it in the refrigerator for 15-20 minutes, set it, and slice it.