Matcha strawberry roll, refreshing matcha, sweet strawberries, rich cream, a must-try for matcha lovers.

First, put 55 grams of vegetable oil and 55 grams of milk together and stir evenly.

Sift in 60 grams of low-gluten flour and 6 grams of matcha powder, mix together in a Z-shaped motion until evenly combined, and set aside.

4 eggs, separate the egg whites and yolks, and put the egg whites in the refrigerator to freeze for 10 minutes.

Add 4 egg yolks to the batter.

Stir evenly until smooth, then set aside.

Take 4 frozen egg whites, add an appropriate amount of lemon juice, and beat them lightly first.

Add another 65 grams of fine granulated sugar, in 2-3 additions, while whipping.

Beat until lifting the beater forms small elastic peaks.

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

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

Line the baking tray with oiled paper, pour the batter from a height, spread it evenly with a spatula, then tap it twice to remove large air bubbles.

Preheat the oven to 170℃, bake for 23-25 minutes, and cover the top with a baking tray in the last 5 minutes to slow down the color change of the matcha.

After baking, take it out and tap it twice to release the heat.

Cover with a sheet of oiled paper, then peel off the oil cloth from underneath, and cover with another sheet of oiled paper to prevent the surface from drying out. Let it cool and set aside. (Note: an oil cloth, compared to oiled paper, can better lift the towel texture when removed)

Next, we make the strawberry cream filling. Take 50 grams of strawberry jam and stir until there are no large chunks.

Add 20 grams of condensed milk and continue to stir evenly.

Then add 10 drops of red velvet liquid and 40 grams of light cream, and continue to stir evenly.

Finally, add 160 grams of light cream.

Beat until it reaches a relatively firm state.

Take out the completely cooled cake base and make a 45° angled cut at the closed end; this will make it roll up more roundly.

First, spread a layer of cream evenly, then layer a higher layer of cream.

Place the strawberries side by side and then spread the cream on top.

Lift the oiled paper, use your hand to help push it forward, and then roll it up.

Use a scraper to press and help round it, then put it in the refrigerator to chill for 1 hour to set.

Dip the knife in hot water before cutting; the cut surface will be smoother and look better.

Matcha strawberry roll, done O(∩_∩)O

My oven temperature was too high, and the bottom layer got a little burnt ε=(´ο｀*))) sigh, next time I need to lower the temperature by 10 degrees.

Fresh matcha, sweet strawberry, rich creamy flavor.

Strawberry jam with light cream has a sweet and sour taste, and after being refrigerated, it has an ice cream-like texture. Matcha lovers should not miss it!