Milk (original batter) 30g Corn oil (original batter) 20 grams
Low-gluten flour (original batter) 30g Egg yolk (original batter) 2
Milk (matcha batter) 30g Corn oil (matcha batter) 20 grams
Low-gluten flour (matcha batter) 10 grams Matcha powder (matcha batter) 6 grams
Egg yolk (matcha batter) 2 Egg white (raw material for protein paste) 4
Lemon juice (raw material for protein paste) 5 grams White sugar (raw material for protein paste) 45g
Light cream (cream filling) 150g Fine sugar (cream filling) 15 grams
How to make Matcha Marbled Cake Roll Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 1

Step 1

4 eggs, separate the egg whites and egg yolks and set aside, freeze the egg whites for 15 minutes and set aside. Matcha marble cake roll, slightly bitter and sweet, contrasting with each other, Evocative illustration of how to do it 2

Step 2

Make matcha batter, 30 grams of milk and 20 grams of corn oil, stir until evenly emulsified. The matcha marbled cake roll is slightly bitter and sweet, making it memorable. Illustration of how to do it 3

Step 3

Add 10 grams of low-gluten flour, 6 grams of matcha powder, and 2 egg yolks in sequence, and stir until the batter is even and silky. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 4

Step 4

Then make the original batter, 30 grams of milk and 20 grams of corn oil, stir until evenly emulsified. Then add 30 grams of low-gluten flour and 2 egg yolks in sequence, and stir until the batter is even and silky. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 5

Step 5

Beat 4 egg whites and 5 grams of lemon juice into large fish-eye bubbles. Note: Freeze the egg whites for 15 minutes in advance to make them more stable. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 6

Step 6

45 grams of white sugar, add in 3 times at coarse foaming, medium foaming and fine foaming, beat until elastic and large curved hook. Matcha marbled cake roll, slightly bitter and sweet, contrasting with each other, Evocative illustration of how to do it 7

Step 7

For the original batter and matcha batter, first take 1/4 of the protein batter and add it separately. Matcha marbled cake roll, slightly bitter and sweet, making it memorable. Illustration of how to do it 8

Step 8

Stir until the color is even. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 9

Step 9

Then take 1/4 of each protein paste and add it to the two batters respectively. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 10

Step 10

Stir until the color is even.Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 11

Step 11

Set aside a piping bag. Matcha marbled cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 12

Step 12

Line a baking sheet with oil paper or oilcloth, and pipe the original batter and matcha batter spaced apart from each other. wipeThe tea marbled cake roll is slightly bitter and sweet, making it memorable. Illustration of how to do it 13

Step 13

Use chopsticks to make marble patterns and shake twice to remove large bubbles. Matcha marbled cake roll, slightly bitter and sweet, contrasting with each other, Evocative illustration of how to do it 14

Step 14

Preheat the oven to 160°C in advance and bake for about 25 minutes. Note: Oven temperatures vary and can be fine-tuned a few degrees. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 15

Step 15

After baking, remove from the mold and place on a cooling rack to cool down for a while.Matcha marbled cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 16

Step 16

Cover with a piece of parchment paper, turn over and remove the parchment paper, turn over and let cool completely. Matcha marbled cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 17

Step 17

When the cake base is completely cool, cut a knife at a 45° angle at the closing edge to make it rounder. Matcha MarbleThe cake roll is slightly bitter and sweet, making it memorable. Illustration of how to do it 18

Step 18

Beat 150 grams of whipping cream and 15 grams of caster sugar until stiff. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 19

Step 19

First spread a layer of light cream evenly, and then pile the cream into strips where you start to roll. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 20

Step 20

Holding the edge against the end, roll the oil paper around a rolling pin, slowly roll it up, press it forward and roll it into a round shape.Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 21

Step 21

Use a scraper to tighten it into a cylindrical shape. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 22

Step 22

Refrigerate for 2 hours. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 23

Step 23

It’s easier to cut nicely after it’s set. Matcha marbled cake roll, slightly bitter and sweet, contrasting with each other, Evocative illustration of how to do it 24

Step 24

Matcha marbled cake roll, completed O(∩_∩)O Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 25

Step 25

The appearance is like marble-like veins intertwined.Matcha marbled cake roll, slightly bitter and sweet, contrasting with each other, Evocative illustration of how to do it 26

Step 26

The interlaced textures of green and white are like a work of art. Matcha marble cake roll, slightly bitter and sweet, contrasting each other, Evocative illustration of how to do it 27

Step 27

The slight bitterness of the matcha and the sweetness of the cake complement each other, creating an unforgettable experience. Matcha marbled cake roll, slightly bitter and sweet, contrasting with each other, Evocative illustration of how to do it 28

Step 28

It is soft and delicate, with a mellow taste that melts in your mouth, as if you are in a tea garden, enjoying the fresh and natural smell. Matcha Marbled Cake Roll Recipes