Matcha sponge cake roll
By VicentaLakin
Recipe Recommendations
- whole egg of 4
- fine sugar 100 grams
- low-gluten flour 105 grams
- matcha powder 20 grams
- butter 10 grams
- fresh milk 20 ml
- whipped cream appropriate amount
- strawberry appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Matcha sponge cake roll
1
Mix the low-gluten flour and matcha powder and set aside.
2
Mix 10 grams of butter and 20 ml of fresh milk and heat slightly until butter dissolves.
3
Mix the whole eggs and sugar and beat until the egg mixture will not drip too quickly when lifting the whisk (you can place a hot water basin at about 60 degrees under the egg beating basin to insulate the water and make it easier to beat. The temperature of the egg mixture is controlled within 40 degrees, and remove the hot water basin when it reaches 40 degrees).
4
Sift the low-gluten flour and matcha powder into the egg paste and mix well.
5
Pour in the mixture of butter and fresh milk and mix well (you can first put a little of the mixed cake paste and mix well with butter, and then pour it back into the cake paste to make it easier to mix).
6
Lay oil paper on a baking sheet, pour the mixed cake paste into the baking sheet, and smooth it with a spatula to bake. Baking: (Time and temperature are for reference only, please adjust the temperature of your own oven) Preheat the oven in advance, 185 degrees, 25 minutes.
7
Wash and dice strawberries.
8
Pour the whipped cream into a container and beat until 6 and distribute.
9
Spread the whip cream on the baked matcha cake slices, spread on the strawberry slices, roll up, leave for 20 minutes to set, and slice.
10
Decorate the surface with whipped cream and strawberries.