Sesame matcha cream roll, with a sweet and smooth filling, fresh matcha cream, and a dense and rich texture.

5 eggs, separate the egg whites and yolks and set aside.

70 grams of milk and 60 grams of vegetable oil, mix together until emulsified and uniform.

Sift in 40 grams of black sesame paste powder and 50 grams of low-gluten flour, and mix well.

Add 5 egg yolks.

Stir until smooth and free of lumps.

5 egg whites, 6 grams of lemon juice, beat them first until large fish-eye bubbles form.

60 grams of white sugar, added in three portions during coarse foam, medium foam, and fine foam stages, whipped until when lifting the whisk it forms a small elastic hook.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture.

Mix until the color is uniform.

Then pour it all back into the egg white mixture.

Continue mixing evenly with a spatula.

Pour the batter into the mold from a height of 20 cm.

Use a spatula to smooth the batter, then tap it twice to remove large air bubbles.

Preheat the oven to 150℃ and bake for 30 minutes. Note: If large bubbles form during baking, you can poke a hole in the bubbled area with a chopstick, and continue baking, and it will gradually flatten.

After baking, take it out, cover it with a sheet of parchment paper, flip it over and peel off the parchment paper, then cover it with another sheet of parchment paper to cool.

After it has completely cooled, trim off the edges, flip it over so that the towel side is on the back.

First, put 4 grams of matcha powder and 14 grams of granulated sugar together and mix evenly.

Add 40 grams of light cream.

Stir until the color is uniform.

Add 100 grams of light cream.

Beat to a relatively firm state of 8-9 minutes.

Place in a piping bag and refrigerate for later use.

Then use 140 grams of light cream and 14 grams of granulated sugar to make a portion of plain cream, and refrigerate for later use.

After the cake slices have completely cooled, cut a slanting line at a 45° angle on one side; this will make it rounder when wrapped.

First squeeze a layer of matcha cream.

Squeeze another layer of plain cream on top.

Lift both sides and bring them together in the middle.

Use a scraper to tighten it again, form it into a circle, and place it in the refrigerator to set.

Take it out and cut it into small pieces. Note: If you scald the knife with boiling water before cutting, the cut surfaces will be smoother.

Sesame Matcha Cream Roll, completed O(∩_∩)O

The crust is soft and fluffy, full of aroma.

The overall texture is full-bodied, paired with sweet and smooth cream.

It has a dense and rich texture, making people want to take another bite.