Authentic Kyoto Matcha Swiss Roll, Ultra Rich Jasmine Cream Recipe
RecipeBaking Pan Size 2828cm Matcha Cake Roll Corn oil45g Matcha powder9g Milk65g Egg yolks80g (5 pieces) Egg whites150g (5 pieces) Cake flour55g Sugar60g Jasmine Cream Filling Jasmine creamabout 150g (200g whipping cream, 5g jasmine tea boiled and chilled) Whipping cream60g Sugar15g Baking Time 155, 311 30 minutes How to make First, make the jasmine cream. Heat the light cream to a slight boil, turn off the heat and add 5g of jasmine tea bag. Let it sit for five minutes. Cool it over ice water and then chill overnight. Prepare the matcha cake roll. Freeze the egg whites for ten minutes. Mix the warm corn oil and matcha powder evenly, then mix in the warm milk. Once fully emulsified, add the cake flour and mix well, followed by the egg yolks, mixing until it becomes a flowing ribbonlike consistency. Remove the egg whites and whip them with sug
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