Black gold matcha roll, where the creamy richness and the bittersweetness of matcha blend together, bringing a wonderful taste experience.

5 eggs, separate the egg whites and egg yolks, and freeze the egg whites for 10 minutes for later use.

50 grams of corn oil and 60 grams of milk, mix together until emulsified evenly.

Sift in 55 grams of low-gluten flour, 7 grams of bamboo charcoal powder, and 7 grams of cocoa powder, and mix well.

Add 5 egg yolks.

Stir until smooth and uniform.

Take out 5 frozen egg whites and 8 grams of lemon juice, and whip them slightly at first until large fish-eye bubbles form.

60 grams of white sugar, added in three batches while whipping—add during the coarse, medium, and fine foam stages, and whip at a constant speed until it forms elastic large peaks.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.

Pour it all back into the egg white mixture and fold until evenly combined.

Line the mold with parchment paper in advance, and pour the batter from a height.

The batter is relatively thin, you can shake the baking pan to let the batter spread evenly.

Tap it twice to remove the large bubbles, then put it in the oven.

Preheat the oven to 150℃, then bake for 30 minutes. Note: If there are bubbles in the middle, you can use a toothpick to poke a hole in the bubbled area, and it will gradually flatten.

After baking, take it out and tap it twice to release the heat, unmold it and let it cool slightly. Place a sheet of parchment paper on top to prevent the surface from drying out and cracking.

Wait until the cake base has completely cooled, cover it with a sheet of parchment paper, then flip it over and remove the parchment paper.

Then adjust the four sides, and make a 45° angled cut at the closing edge; it will be smoother when rolling.

First, sift 35 grams of powdered sugar and 10 grams of matcha powder.

260 grams of light cream, added in batches, stirred until the matcha powder is completely dissolved.

The color should be even.

Whip until it reaches a relatively firm state.

Now evenly spread a layer of cream on the cake base, and then pile a layer of cream at the starting point of rolling.

Hold one edge, place a rolling pin under the other half of the oiled paper, and slowly roll it forward.

Roll while pressing forward into a coil shape, then after rolling into a circle, tighten the parchment paper to make the whole thing cylindrical.

Refrigerate for one hour to set, then take it out and cut into small pieces. Note: If you heat the knife before cutting, the cut surfaces will be smoother.

Black gold matcha roll, done O(∩_∩)O

The fluffy cake crumbles gently in the mouth, and the cream is sweet and refreshing.

Rich cream blended with deep matcha weaves together an intense and intoxicating flavor.

The moment the fresh cream lingers on the tip of the tongue, it leaves only that hint of sweetness.