A hard-to-find "black gold matcha roll 」
Food Ingredients
Eggs
4
corn oil
55g
Milk
55g
low gluten flour
55g
bamboo charcoal powder
8 grams
cocoa powder
5 grams
white granulated sugar
50g
light cream
250g
Fine granulated sugar
20 grams
Matcha powder
10 grams
Step
1
Mix milk and corn oil until emulsified
2
Add low powder, cocoa powder and bamboo charcoal powder (not sieved) and stir until dry powder is free.
3
Beat four egg yolks and preheat the oven 180 degrees before beating the egg whites.
4
Squeeze in a few drops of lemon juice, start whining the egg whites, add sugar three times or all at once, and wheeze until the big hook
5
Mix the 1/3 with the egg yolk paste first, and then mix well with the rest.
6
Pour into 28✖28 square plates, put in preheated oven 180 degrees for 15 minutes
7
Out of the oven
8
Take 50-80 grams of cream and matcha powder first mixed evenly
9
Add the rest of the cream Add the sugar and beat until stiff
10
Pile on a cake roll and roll it up
11
Freeze for 30 minutes or refrigerate for an hour before cutting
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