Matcha strawberry roll
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 70g 15g
- matcha powder 10g
- corn starch 10g
- egg yolk of 3
- strawberry appropriate amount
- milk 60g 250g
- olive oil 60g
- sugar 60g 60g
- vanilla extract appropriate amount
- vinegar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Matcha strawberry roll
1
Make matcha cake rolls first. Separate the yolk and egg white of three eggs
2
Add 20g of sugar to egg yolks and stir
3
Beat with an egg beater until light
4
Add 60g of olive oil and stir well.
5
Add 60g of milk and stir well.
6
Sieve in 70g of low powder
7
Matcha powder 10g
8
uniformly stirring
9
Add a few drops of vinegar to the egg whites
10
Low speed foaming
11
Add white sugar in three times, a total of 40g, and beat until hard and frothy
12
It can be solid. about 15-20 minutes
13
Add the beaten egg white in three times
14
uniformly stirring
15
Pour the prepared matcha paste into a tray covered with oil paper, gently drop it a few times to shake out the bubbles, and place it in a preheated oven at 190 degrees. Bake for 15 minutes, take it out and demold.
16
Next, make mayonnaise. Add 60g of white sugar to egg yolk.
17
Sieve in 15g of low flour and 10g of corn starch.
18
uniformly stirring。
19
Pour in 350g of milk while heating. Add a little vanilla essence.
20
Cook over low heat until thick
21
Cut strawberries into small dices and set aside
22
Baked matcha cake
23
Apply the prepared mayonnaise
24
Sprinkle with diced strawberries
25
Slowly roll it up and you're done!