JAPANESE MATCHA SWISS ROLL IN 45 min
VIDEO :HOW TO MAKE JAPANESE MATCHA SWISS ROLL
Preparation Time : less than 30 minutes
Baking Time : less than 8 minutes
INGREDIENTS FOR MATCHA SWISS ROLL:
- 5 Medium Eggs
- 110g Cake Flour
- 110g Castor Sugar
- 2 Tbsp Match Powder(Sweet Based)
- 2 Tbsp Warm Milk (Full Cream)
- ½ Tsp Baking Powder
INGREDIENTS FOR MATCHA CREAM:
- 2 Tbsp Matcha Powder
- 1 Tsp Vanilla Extract(optional)
- 180ml Chilled Whipping Cream
- 1.5 Tbsp Castor Sugar
STEP 1: Prepare all the ingredients listed on top.
For the Matcha Powder , I would recommend you to use UJI MATCHA POWDER because the powder is sweet based and it has a strong and smooth matcha taste but if you are not able to get this powder , you can choose sweet based Matcha Powder.
STEP 2: Separate the Egg White and Egg Yolk.
After you have separated the egg whites and egg yolks, store the egg whites in refrigerator for at least 30 minutes to let it chill. While keeping the egg yolks at room temperature.
STEP 3: Sieve the Baking Powder,Cake Flour and Matcha Powder.(3 Times)
Sieve the Baking Powder, Cake Flour and Matcha Powder 3 times by using a fine mesh.
STEP4: Whisk the Egg Yolk together with 55g of Castor Sugar
Whisk the egg yolk together with the sugar until it becomes double the size and concentrated.
STEP 5: Whisk the Egg White until it is glossy , then only add 55g of Castor Sugar
Whisk the egg white until it becomes glossy then slowly add the castor sugar. Whisk until it becomes foamy. Remember to whisk the egg white first !! If you straight away whisk the egg white and castor sugar together, it will become condensed and would not be foamy.
STEP 6: Stir the foamy Egg White together with Egg Yolk using a spatula
You can add a cup of egg white to the egg yolk and whisk them together until they are evenly distributed. Then slowly pour the mixture into the remaining egg white. Stir until it becomes even. Remember to stir in one direction only .
STEP 7: Combine the dry and wet ingredients together.
After adding all the ingredients in the bowl, stir them gently with your spatula. Stir until they are evenly mixed. Remember not to stir too fast or else it will form air bubbles.
STEP 8: Pour the Matcha Batter on a small size Baking Tray.
Slowly pour the batter on the baking tray and use the plastic spatula to smoothen the batter.
STEP 9: Put your batter in the Oven for 8 minutes ,180 degree Celcius(Remember to Preheat the Oven)
Bake them for around 8 minutes at 180 degree Celcius. Different oven have different preset so I will advice you guys to keep an eye on the Swiss roll. Don’t overbake it or else it will break when you roll it.
STEP10: Prepare the Matcha Cream
While baking the Swiss roll, you can prepare the matcha cream. Pour the castor sugar, matcha powder and whipping cream into the mixer . Mix them until the cream is firm . If you want it to taste better, you can add a teaspoon of vanilla extract.
STEP 11: Take the Swiss roll out from the Oven. Flip it over.
Place another baking paper on the Matcha Swiss roll and flip it over. Remove the old baking paper gently or else the matcha Swiss roll might break.
STEP 12: Apply Matcha Cream on the Matcha Swiss Roll
Apply Matcha Cream on the Swiss Roll , especially on the centre. If you want it to taste better then add more cream.
FINAL STEP: ROLL THEM AND KEEP THEM IN THE FRIDGE FOR 2 HOURS DONE!
Here is Our Matcha Swiss Roll