Matcha Red Bean Mousse Cake Roll-You Are Foodie

By Giles
47

Matcha Red Bean Mousse Cake Roll

Main Ingredients

Corn oil 50g
berry sugar 90g
Honey bean A moderate amount of
egg 6g
milk 50g
Matcha powder 10g
low-gluten flour 90g
Matcha Roll Material Science

Auxiliary Ingredients

Step 1 . Mousse material

Step 2 . Crush red beans with a blender

Step 3 . Soak the gelatin tablets in ice water in advance

Step 4 . Pour the egg yolk and milk into the pot

Step 5 . Boil on low heat until boiling, mix well with scraper until thick, and then leave the fire

Step 6 . Add red beans and mix well with a scraper

Step 7 . Add the pre softened gelatin chips and stir well (melt the gelatin chips with the remaining temperature)

Step 8 . Use the egg beater to beat the light cream until the lines appear. Don't beat it again

Step 9 . Pour half of the light cream into the red bean paste and stir well

Step 10 . Pour it back into the light cream and stir well

Step 11 . Put the mousse in the refrigerator ten minutes before the cake roll is out of the oven

Step 12 . Matcha roll material

Step 13 . Boil the milk in the pan until it boils down and then leave the fire. Stir the matcha powder with a spatula until there are no particles

Step 14 . Add corn oil and mix well

Step 15 . When the corn oil is poured, the water and oil cannot be mixed. Then it can be quickly stirred. When stirring, the oil splashed on the edge should be scraped off with a scraper and then stirred evenly

Step 16 . Sift the flour twice and pour it directly. When mixing the flour, do not make circles, but mix it clockwise and anticlockwise

Step 17 . After mixing the batter, add the egg yolk once, and mix it clockwise and anticlockwise

Step 18 . The batter is smooth and thick without particles

Step 19 . Beat egg white with lemon juice at low speed until coarse

Step 20 . Add 1/3 of the fine granulated sugar (the fine granulated sugar should be added to the egg white in three times) until it is coarse

Step 21 . Add 1/3 of fine granulated sugar when turning to medium speed to make fine foam

Step 22 . Turn to high speed, add the remaining fine granulated sugar when the grain appears, until it turns into wet foam, preheat the oven with small hooks, and heat it up and down 180 degrees

Step 23 . Take 1/3 of the protein cream into the batter and stir it evenly

Step 24 . Mix the batter and return it to the two-thirds protein cream

Step 25 . Mix evenly by turning

Step 26 . Spread oil paper on the baking pan, and spread red beans on the baking pan

Step 27 . Then pour the batter into the baking tray

Step 28 . Scrape with a scraper and knock the bottom of the baking pan with your hand to shake bubbles

Step 29 . Put it in the oven and bake it for 20 minutes at 180 ℃. Insert a toothpick, and if there is no batter, it means it is baked

Step 30 . Take out the egg roll and gently shake the hot air in the cake. The surface will slowly fall back. Use the baking net to turn the cake roll upside down and let it cool. Tear off the oil paper and let it cool for about 15-20 minutes

Step 31 . Take out the mousse paste from the refrigerator and stir it a little, then pour it all into the cake, smooth it with a spatula, and start a small hill near you

Step 32 . Roll up the cake with oil paper to shape it, wrap both ends, and refrigerate it for 2 hours,

Step 33 .

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