Matcha honey roll, the sweet honey and the fresh fragrance of matcha complement each other, soft and fluffy with an endless aftertaste.

Name: Matcha honey roll, the sweet honey and the fresh fragrance of matcha complement each other, soft and fluffy with an endless aftertaste.
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 piece Egg; 55 g Milk; 50 g Vegetable oil; 40 g low-gluten flour; 10 g Matcha powder; 50 g white sugar; 6 g Lemon juice; to taste Honey

Matcha honey roll: egg, milk and vegetable oil in a few quick steps, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

1 hrNewMedium Baking Bake Sweet

Instructions

1
5 eggs, separate the egg whites and yolks for later use. Note: there should be no yolk in the egg whites.
2
First, mix 55 grams of milk and 50 grams of vegetable oil, stirring until emulsified and uniform.
3
Sift in 40 grams of cake flour and 10 grams of matcha powder.
4
Stir until the color is uniform.
5
Add 5 egg yolks.
6
Stir until smooth and free of lumps, set aside for later use.
7
5 egg whites, 6 grams of lemon juice, first whisk until large 'fish eye' bubbles form.
8
50 grams of white sugar, added in three portions, added respectively at the coarse foam, medium foam, and fine foam stages, whipped until when lifting the whisk it forms a small elastic bend.
9
Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.
10
Take another 1/3 of the egg white mixture and fold it in evenly, folding until well combined.
11
Then pour it all back into the egg white mixture.
12
Use the methods of cutting and pressing combined with flipping and mixing until the color is uniform.
13
Pour the batter into the baking pan from a height.
14
Smooth it with a spatula, tap twice to remove large air bubbles, then put it in the oven.
15
Preheat the oven to 150℃, and bake for 25-30 minutes.
16
Note: After the surface is colored, you can place a baking tray on top to prevent the surface from burning too much.
17
After baking, remove from the mold, cover with a piece of parchment paper while hot and flip it over, then peel off the parchment paper.
18
Cut a 45° angle at the closing end, so it can be rolled more smoothly later.
19
Roll it up and set it aside to shape.
20
After it has completely cooled, spread it out and squeeze honey over it, then spread it evenly.
21
Change to a clean sheet of greaseproof paper.
22
Roll it up again and refrigerate to set. Actually, I used the wrong dough this time; I should have used the other side's towel dough o(╥﹏╥)o
23
Just cut it into appropriate sizes, and then you can start eating.
24
Matcha honey roll, done O(∩_∩)O
25
The overall color is light green, with a strong matcha aroma and honey sweetness.
26
The overall color is light green, with a strong matcha aroma and honey sweetness.