Bamboo Charcoal Matcha Hurricane Roll Cake with Matcha Swiss Meringue Buttercream 竹炭抹茶台风蛋糕卷 + 抹茶瑞士奶油霜

Ingredients

  • 4 egg yolks 蛋黄
  • 4 egg white 蛋白
  • 2 egg yolks 蛋黄
  • 2 tsp bamboo charcoal powder 竹炭粉
  • 2 egg white 蛋白
  • 1. Weight of each egg with shell is 70g. 1. 一粒蛋包括壳的重量是
  • 2. You may beat the egg white for both batters together and divide accordingly.2. 蛋白可一起打才来分
  • 1. 抹茶面糊
  • 2. 拌入筛好的低筋面粉与抹茶粉
  • 3. Beat egg whites and sugar till firm peak. Divide meringue and fold into the matcha egg yolk batter and bamboo charcoal egg yolk batter respectively. 3. 蛋白与细砂糖打至中性发泡
  • 4. Pour the matcha batter onto the cake pan evenly. Pour the bamboo charcoal batter on top of the matcha batter, spread it out carefully. 4. 抹茶面糊倒入蛋糕烤盘
  • 5 large egg whites
  • 1/4 teaspoon fine sea salt 海盐
  • 1 tbsp Uji Matcha powder 于治抹茶粉
  • 1. 蛋白和糖放入钢盆
  • 3. 把速度降低到慢速
  • 4. 加入抹茶粉与海盐
  • 2018 www.bakingtaitai.com

Instructions

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