■Matcha cream
160g heavy cream
16g sugar
4g matcha
■Decoration
Kanoko Beans
Gold leaf
Matcha powder
【Preparation】
・Lay out the patterned paper on a baking sheet
(lay out two sheets on top of each other to prevent browning).
・Preheat oven to 180℃.
・Refrigerate the egg whites until just before use.
【How to make it】
①Make the meringue. Beat the egg whites alone first, then add the sugar in three additions.
The first time→When the stiffness of the egg whites is broken and the mixture becomes fluffy
2nd time→When the bubbles become fine
Third time→A little bit of a streak remains.
Stop when the corners hang down a little. The speed is low and the air bubbles are fine.
②Break up the egg yolks with a hand mixer, add the sugar and mix. Use the same hand mixer used for the meringue.
③Add the thick white canola oil while mixing, then add the milk and mix well.
④Sift in the well mixed flour and matcha at once and gradually mix from the center with a whipper.
⑤Mix the meringue once to make it uniform, then take a large scoop and mix it with ④.
⑥Add ⑤ to the meringue mixture and use a rubber spatula to mix until evenly combined.
⑦Pour the batter onto the baking sheet and spread the batter to the four corners first using a card. Then, turn the baking sheet to even out the dough. Bake at 180°C for about 15 minutes.
⑧Remove the shock and remove from the baking sheet immediately after baking.
⑨Make the cream. Mix the granulated sugar and matcha green tea well, then gradually add the cream to the mixture to form a paste. Beat the mixture to 6 minutes while placing it in ice water.
⑩Remove the paper and plastic wrap from the completely cooled rolls and invert the rolls onto a long piece of baking paper.
⑪Place 2/3 of the cream on top of the dough and spread the cream with a palette. Spread the cream on a palette.
⑫Fill the cream with the bean sprouts by pressing down lightly. Roll the dough into a shaft and roll it in a single motion without exerting force.
Be careful not to put the kanoko beens on the part where the cream is thinned.
⑬Fill both sides with the remaining cream and tighten with a ruler. Refrigerate for 30 minutes.
⑭Cut both sides with a knife heated over hot water or fire and cut into desired size. Shift with remaining cream, gold leaf, or matcha green tea.
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