How to make Zebra cake roll - SeanMaggio's Recipe

Recipe Recommendations

egg yolk 85 grams
protein 170 grams
low powder 85 grams
pure milk 45 grams
vegetable oil 45 grams
red rice flour 2 tsp
matcha powder 2 tsp
hot water 1 to 2 tablespoons
salt appropriate amount
lemon juice appropriate amount
butter 120 grams
fine sugar 50 grams
water 25 grams
honey beans appropriate amount

sweetening
baking
several hours
senior

Steps for Zebra cake roll

1

Mix low flour, 1/2 teaspoon of baking powder, and matcha powder, sieve twice for later use.

2

Sieved powder.

3

Beat the egg yolks with a manual egg beater and mix well.

4

Pour the egg yolk into the beaten egg mixture and use fine granulated sugar.

5

Beat together with a manual egg beater until the color is lighter and thicker.

6

Add vegetable oil in small amounts several times.

7

Whisk evenly each time and add the next one. At this time, the egg yolk liquid will become thicker and lighter.

8

After adding vegetable oil, the egg yolk liquid is thick and light yellow, and the egg liquid flows down slowly when you lift the egg beater.

9

Add milk once.

10

Whisk well with egg mixture.

11

Sift in the mixed powder for the third time into the egg yolk paste.

12

Use an egg beater to mix well in different directions.

13

Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice into the egg white.

14

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

15

At this time, add the first 1/3 of the fine sugar into the egg white.

16

Then beat with an egg beater until it has a fine foam like soap foam.

17

Add another 2/3 of the fine sugar.

18

Use an egg beater to beat at high speed until a delicate meringue.

19

Prepare a clean bowl and put 2 teaspoons of red yeast powder in the bowl.

20

Mix well with 1-2 tablespoons of hot water.

21

Add a small amount of egg yolk paste.

22

Stir the egg yolk paste and red yeast paste evenly.

23

Take a little of the beaten egg white and place it in the red yeast paste.

24

Stir well.

25

Draw a zebra pattern on a baking sheet covered with oiled paper.

26

Matcha egg yolk paste, red yeast zebra pattern, and beaten protein paste are ready.

27

After the zebra pattern is drawn, beat the egg white at low speed with an egg beater for about one minute, and take 1/3 of the egg white into the egg yolk paste.

28

Stir well.

29

Then pour the other 2/3 of the egg white paste into the egg yolk paste bowl.

30

Stir well.

31

Matcha powder is dry, so try to mix the matcha paste and egg white well.

32

Use a rubber spatula to quickly scrape the mixed batter into the baking sheet, then use a spatula to smooth the surface, shake it on the table a few times to create large bubbles, and the upper layer of the oven is at 175 degrees for 12-15 minutes.

33

Immediately after the baked cake slices are baked, move them to the grill and tear off the oil paper around them to dissipate heat.

34

When the cake slices are not hot, cover them with a piece of oil paper. Turn the cake slices over and tear off the zebra pattern on the top.

35

Zebra markings on the peeled cake paper.

36

Pour fine granulated sugar into the egg yolk basin.

37

Beat evenly with a manual whisk.

38

Pour 25 grams of water and 50 grams of fine sugar into a small pot, turn on low heat and cook until boiling.

39

The fine sugar in the pot has completely melted, the sugar water becomes thicker and thicker, and when the surface of the syrup is boiled with small bubbles, it means that the syrup is ready to cook, so the heat must be turned off immediately.

40

Gently shake the cooked syrup in the pan to make the temperature even.

41

Then slowly pour into the egg yolk paste, stir while pouring, and continue to stir with an electric egg beater until the egg yolk paste completely cools down and finally becomes smooth and fluffy.