【抹茶ロール】【Matcha roll cake】の作り方/パティシエが教えるお菓子作り！

harapeko

4年前

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1 x 28cm square baking sheet &NewLine;â Dough &NewLine;3 egg yolks &NewLine;30g sugar &NewLine;30g milk &NewLine;20g canola oil &NewLine;40g cake flour &NewLine;5g matcha &NewLine;120g egg white &NewLine;60g sugar&NewLine;â Matcha cream &NewLine;160g heavy cream &NewLine;16g sugar &NewLine;4g matcha&NewLine;â Decoration &NewLine;Kanoko Beans &NewLine;Gold leaf &NewLine;Matcha powder&NewLine;ãPreparationã &NewLine;ã»Lay out the patterned paper on a baking sheet &NewLine;(lay out two sheets on top of each other to prevent browning)&period; &NewLine;ã»Preheat oven to 180â&period; &NewLine;ã»Refrigerate the egg whites until just before use&period;&NewLine;ãHow to make itã &NewLine;â Make the meringue&period; Beat the egg whites alone first, then add the sugar in three additions&period; &NewLine;The first time&srarr;When the stiffness of the egg whites is broken and the mixture becomes fluffy &NewLine;2nd time&srarr;When the bubbles become fine &NewLine;Third time&srarr;A little bit of a streak remains&period; &NewLine;Stop when the corners hang down a little&period; The speed is low and the air bubbles are fine&period; &NewLine;â¡Break up the egg yolks with a hand mixer, add the sugar and mix&period; Use the same hand mixer used for the meringue&period; &NewLine;â¢Add the thick white canola oil while mixing, then add the milk and mix well&period; &NewLine;â£Sift in the well mixed flour and matcha at once and gradually mix from the center with a whipper&period; &NewLine;â¤Mix the meringue once to make it uniform, then take a large scoop and mix it with â£&period; &NewLine;â¥Add â¤ to the meringue mixture and use a rubber spatula to mix until evenly combined&period; &NewLine;â¦Pour the batter onto the baking sheet and spread the batter to the four corners first using a card&period; Then, turn the baking sheet to even out the dough&period; Bake at 180°C for about 15 minutes&period; &NewLine;â§Remove the shock and remove from the baking sheet immediately after baking&period; &NewLine;â¨Make the cream&period; Mix the granulated sugar and matcha green tea well, then gradually add the cream to the mixture to form a paste&period; Beat the mixture to 6 minutes while placing it in ice water&period; &NewLine;â©Remove the paper and plastic wrap from the completely cooled rolls and invert the rolls onto a long piece of baking paper&period; &NewLine;âªPlace 2/3 of the cream on top of the dough and spread the cream with a palette&period; Spread the cream on a palette&period; &NewLine;â«Fill the cream with the bean sprouts by pressing down lightly&period; Roll the dough into a shaft and roll it in a single motion without exerting force&period; &NewLine;Be careful not to put the kanoko beens on the part where the cream is thinned&period; &NewLine;â¬Fill both sides with the remaining cream and tighten with a ruler&period; Refrigerate for 30 minutes&period; &NewLine;âCut both sides with a knife heated over hot water or fire and cut into desired size&period; Shift with remaining cream, gold leaf, or matcha green tea&period;&NewLine;&ll;ä»åä½¿ç¨ããéå·ã»ææ&gg; 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