How to make a marble Qifeng cake roll?

Baking mold: 28*28cm square tray (three-energy golden non-stick baking tray)

Baking time: 12 minutes

Baking temperature: 200℃

Materials?

Egg yolk paste

3 egg yolks

20 grams of sugar

Water 30ml (2 tablespoons)

30 grams of corn oil

50 grams of low-gluten flour

meringue

Three kinds of protein

40 grams of sugar

Finishing material

Matcha powder 1+ 1/2 teaspoons filled with whipped cream 170g.

Appropriate amount of matcha powder

Sugar 15g

How to make matcha marble Qifeng cake roll?

Making yolk paste: add sugar to the yolk and stir to dissolve, then add water and oil, and stir slowly for about five or six minutes until it is slightly viscous and emulsified. Sieve the low powder, add it and stir until the powder disappears.

Making meringue: Beat meringue with sugar for three times, until the score is seven or eight. Never beat ten points, that is, dry hair. Generally speaking, after the egg net is sent away, it is easy to bring out the egg liquid and pull out the sharp corners by gently stirring it in the egg basin for one or two turns. If the egg milk is basically not brought out, it is very dry and hard. This picture has seven distribution states. Method of Matcha Marble Qifeng Cake Roll Step 2

Mix egg yolk paste and egg white cream: at this time, preheat the oven to 220℃. Pour 1/3 egg white cream into the egg yolk paste and stir well. Pour the stirred cake paste into the remaining protein bowl and stir well. PS: By the way, fill in a wet picture of the protein cream on the egg-beating net. The meringue can stir up lumps and sag at the same time. Method of Matcha Marble Qifeng Cake Roll Step 3

Pattern: The picture shows the cake paste mixed evenly. Scoop out one fifth of the cake paste which is stirred evenly, add 1+ 1/2 teaspoons of matcha powder, stir evenly, then pour back the remaining cake paste, stir for 2-3 times, and then pour it into a baking tray to scrape evenly.

PS: Matcha powder can be added according to personal preference. Matcha powder can be replaced by cocoa powder, monascus powder and other colors. When the two are mixed, the range should be large, and 2-3 times is enough. Too many times of stirring, the pattern will be less obvious. After pouring into the baking tray, push the batter flat, and the two are still stirring. And the surface mixing will be more serious, the bottom will not be so serious, and the pattern will be just right. Method step 4 of matcha marble Qifeng cake roll

Baking: Shake it gently for four or five times and send it into the oven. Adjust the temperature to 200℃ and bake for 12- 13 minutes. PS: The cake rolls must be baked in a short time at high temperature, 15 minutes.

Demoulding: Prepare a piece of paper and spread it on the kitchen table. When the baking tray is taken out, shake it on the kitchen table. Cut off the periphery with tools that don't hurt the baking tray, leaving the cake mold. Then turn the baking tray upside down and shake it hard on the oiled paper, and the cake will fall off the oiled paper. Cover with another piece of oiled paper, turn the cake over and put it on the grill to cool. The picture shows the bottom of the cake. Matcha Marble Qifeng Cake Roll Step 6