抹茶蛋糕卷 | 如何制作 蛋糕卷 | Matcha Swiss Roll Cake| 抹茶瑞士卷 做法 | Swiss Roll

抹茶蛋糕卷 | 如何制作 蛋糕卷 | Matcha Swiss Roll Cake | 抹茶瑞士卷 做法 | Swiss Roll 如何制作蛋糕卷 1. 最好的选择是用油布，烘焙纸比较容易起皱。 2. 蛋白打发不可以过硬，打发到有弹性的大弯钩状态（湿性发泡偏中性发泡之间）打发不够会缩，打发太硬会导致开裂。 3. 烤箱温度不宜过高， 如果有鼓包现象就是温度太高，可以适当调低温度 3.卷蛋糕稍微有一点点温度接近手温的时候卷。 如果等蛋糕凉透后再卷很容易开裂因为水分流失 How to make cake roll without cracking and bulging 1. The best option is to use non-stick baking sheet liner, using parchment paper is easier to wrinkle. 2. The egg whites should not be beaten too hard. Whip them between soft peak to firm peak, if not beaten enough, it will shrink, and if beaten too hard, it will cause cracking. 3. The temperature of the oven should not be too high. If there is a bulging phenomenon, the temperature is too high, and the temperature can be appropriately lowered. 3. Roll the cake when the temperature is slightly close to the temperature of the hand. If the cake cooling completely before rolling it, it will easily crack due to the loss of moisture. ********************************************************************* Ingredients: 4颗鸡蛋 60-65g左右 低筋面粉 55g 牛奶 65ml 植物油 55ml 细砂糖 65g 抹茶粉 5g 少许柠檬汁 奶油 120ml 炼乳 25ml 4 eggs about 60-65g Cake flour （ Low-gluten flour）55g Milk 65ml Vegetable oil 55ml 65g caster sugar Matcha powder 5g A little lemon juice Thickened cream 120ml Condensed milk 25ml 模具尺寸（28cm*28cm/11英寸方形） Mold size (28cm*28cm/11 inch square) 150℃烤箱上下火烤制30分钟 Bake at 150℃ oven for 30 minutes ( Top & Bottom Heat) ********************************************************************* Instruction 1. Separate egg yolks and egg whites, and refrigerate the egg whites 2. Sift 5g matcha powder into 55g vegetable oil and mix well 3. Warm up 65g milk in the microwave for 30 seconds, which makes it easier to mix with oil 4. Add warm milk. Mix until well combined 5. Stir gently until no flour is visible 6.Add 4 egg yolks 7. Stir gently, the batter will become very smooth 8. Use cling wrap to prevent the surface from drying out 9. Whip meringue and add a little lemon juice 10. Gradually add 65g of sugar 11. Add 5g corn starch. Whipped until soft peak 12. Take a small amount of meringue into the batter and mix well 13.Pour the batter back into the remaining meringue 14. Stir gently until fully mixed, do not over-mix to cause defoaming 15. Pour into mold (28cm*28cm*3cm/11 inch square) 16. Gently shake the mold to remove the big bubbles 17. Bake in a preheated at 150℃ oven for 30 minutes ( top & bottom heat) 18. Move it to the cooling rack and directly cover with parchment paper and turn it over 19.Cover with another parchment paper and let it cool 20.120g thickened cream and 25g condensed milk， Beat to 80% 21.Use a longer knife back to press out the marks 1cm away from the cake edge, so that it is easier to roll up the cake 22. Apply to 150g of cream 23.Sprinkle with chopped strawberries 24.Use a rolling pin to slowly roll up the cake 25.Refrigerate for at least one hour 26. Use remaining cream decoration I hope you enjoy my recipes, thanks for watching ！ *****************************************************