Matcha custard bamboo charcoal roll
Ingredients
- Low gluten flour 100g
- Corn oil 65g
- Fine sugar 90g
- Bamboo charcoal powder 5 grams
- Eggs 4 (large)
- Milk 70g
- Milk jelly roll material
- Cornstarch 10g
- Matcha powder 5g
- Gelatin 5g
- Fine sugar 25g
- Whip cream 75g
- Milk 120g
- Cream filling material
- Whip cream 150g
- Fine sugar 15g
Steps
1. Cut the gelatine into pieces and soak in water first
2. Put milk, granulated sugar, matcha powder and corn starch in the pot first
3. Stir thoroughly first
4. Pour in the whipping cream
5. Mix evenly
6. Cook over low heat
7. Stir constantly and cook until it becomes thick and there are traces of egg whipping across it. Remove from the heat immediately
8. Add the soaked and drained gelatin and stir until dissolved
9. Line the cookie mold with plastic wrap
10. Pour in the prepared milk jelly
11. Refrigerate until solid
12. Remove the mold together with the plastic wrap
13. Separate egg whites and egg yolks
14. Add 15 grams of sugar, milk and corn oil to the egg yolk
15. Stir thoroughly until the sugar dissolves
16. Sieve and add cake flour and bamboo charcoal powder
17. Gently stir evenly
18. When the egg whites are whipped until they form big bubbles, add 25 grams of sugar
19. When small bubbles appear, add 25 grams of sugar
20. Add the last 25 grams of sugar when lines appear
21. Beat until small hooks appear
22. Take a spoonful of egg white batter and put it in the egg yolk batter
23. Mix well
24. Pour the mixed batter back into the remaining egg whites
25. Stir evenly again
26. Pour into a baking pan lined with oilcloth
27. Slightly smooth the surface and shake the baking pan a few times to release large bubbles
28. Preheat the oven to 150 degrees and bake for about 25 minutes
29. After taking it out of the oven, shake the baking pan again to release the heat from the bottom
30. Take it out of the mold and tear off the sticky oil paper around it to speed up heat dissipation
31. After cooling slightly, cover the surface with a new piece of oil paper, turn it over and tear off the oil paper. Well, it’s a pretty good towel base
32. Cut off the surrounding edges, turn it over again, and place the towel bottom down
33. Lift the oil paper on one side and roll it inward
34. Roll it inside together with oil paper
35. Roll up and set for half an hour
36. Then whip the cream and add 15 grams of sugar to 150 grams of whipping cream
37. Hit harder and have strong lines
38. Put into piping bag
39. Open the shaped cake roll and squeeze it up one by one
40. Leave some space on both sides, and fill the rest evenly with cream
41. Gently place the milk jelly on one third of the area
42. Roll it up slowly
43. After rolling it full circle, cut off the excess cake body
44. Okay, put it in the refrigerator for two or three hours to set
45. Take out and cut into small pieces and enjoy the food
46. Let’s have two rolls for breakfast
Tips
- I want to roll this into an O-shaped roll, so I cut off the excess overlap. Of course, you can not cut it if you find it troublesome
