Matcha milk frozen cocoa roll -- deep autumn flavor-You Are Foodie

By Wendy
88

Matcha milk frozen cocoa roll -- deep autumn flavor

I always wanted to make a cake roll, but I didn't want to make too much trouble. Just when a bucket of light cream couldn't be used up, I made the simplest Qifeng, added a little color, and made a Matcha milk jelly, which made this relatively simple cake roll much richer.

Main Ingredients

unsalted butter 75g
Matcha powder one ½ Spoon
corn starch 10g
berry sugar 25g (for frozen milk)
milk 125g
Fish gelatin slice 1 tablet
Chiffon Cake A moderate amount

Step 1 . Chocolate is baked at 170 ℃ for 15 minutes. (Insert toothpicks without paste) Please refer to the previous Chocolate Qi Feng for practice

Step 2 . Soak the fish film in clear water in advance for standby. Mix milk, granulated sugar, corn starch and matcha powder together. Add light cream. Keep stirring on low heat until thick. Remove from the heat. After leaving the fire, add the soaked fillet of fish glue, stir until completely melted, pour it into a smaller rectangular mold, and refrigerate until completely solidified into milk jelly.

Step 3 . After baking, slowly tear off the baking paper.

Step 4 . Turn the stripping Qi Feng over and cut a few knives evenly on the surface, mainly for the convenience of rolling, and be careful not to cut it off.

Step 5 . Beat light cream with fine sugar. Evenly spread whipped cream on the surface.

Step 6 . Cut the custard into strips and place them on 1/3 of the cake slices.

Step 7 . Roll it into a cake roll, turn the opening down after rolling, and let it stand for 15 minutes before forming.

Step 8 . By the way, I made cocoa jelly.

Step 9 . Of course, cocoa cream can also be rolled in the cocoa cake roll, rather than the matcha cream, depending on everyone's preference.

Step 10 . The biggest feature of this cake roll is its incomparably rich texture.

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