How to make Tangcao Matcha Roll - MarioBeier's Recipe

Recipe Recommendations

1

Prepare the ingredients, separate the egg whites and the yolk (take 4 egg whites and 3 egg yolks)

2

Add 35g of fine sugar to the egg yolk

3

Beat well with an egg beater

4

Then add water, salad oil, and vanilla extract in turn and stir well

5

Sift the low flour into the egg yolk paste

6

Turn and mix into a uniform batter

7

Add 30g of fine granulated sugar to the egg white in twice and beat until wet and frothy

8

Send until the eggbeater appears sharp when you lift it up

9

Take one-third of the beaten egg white, put it into the egg yolk paste and stir well

10

Pour the mixed batter back into the remaining two-thirds of the protein and continue to stir until a smooth paste.

11

Sift in the matcha powder into the remaining batter and stir to form a uniform matcha batter

12

Sift in a small amount of low flour into part of the batter and place it in a decoration bag. Cut a small bite at a sharp corner

13

Draw the Tang grass pattern on a baking sheet covered with oil paper, place it in a preheated 170-degree oven for 1.5 minutes and take it out

14

Pour the matcha batter into the baking sheet

15

Shake hard to create large bubbles, place them in a preheated 170° oven, put them on heat, and bake for about 17 minutes

16

Turn off the baked cake slices immediately to prevent retraction, and tear off the tin foil while it is hot

17

Pour it over again and brush with cream cream (light cream and fine sugar and beat until firm and frothy)

18

Add the homemade red bean paste and roll it up.