🌟Scalding method: The cake is more delicate and moist, with a dense texture, and it doesn't dry out easily after refrigeration. However, it's important to control the temperature and consistency of the scalding process, otherwise it will affect the fluffiness.
Materials
Steps for making matcha cake roll (scalded dough method)
Separate the egg whites and yolks from 5 eggs.
Weigh out 50g of white sugar and set aside.
60g cake flour. (Add 10g more cake flour if you're not adding matcha powder.)
10g matcha powder.
It's best to sift it and mix it thoroughly.
45g corn oil. (Matcha powder is highly absorbent; if you don't add matcha powder, use 5g less corn oil.)
Heat corn oil over low heat for 2 minutes, until small bubbles appear on a wooden chopstick.
Pour it into the flour.
Mix quickly until well combined.
Add 80g of milk. (Matcha powder absorbs water well, so if you don't add matcha powder, use 10g less milk.)
Mix well.
Pour in the egg yolks.
Stir until smooth and drip-prone.
Add 3g of lemon juice to the egg white.
Half a teaspoon of salt.
Whisk the egg whites at medium-high speed until large bubbles form, then add ⅓ of granulated sugar.
Whisk until medium-bubbly, then add ½ part granulated sugar.
Whisk until small bubbles form, then add the remaining granulated sugar.
Whip until the meringue is smooth and glossy, and forms a soft, elastic hook when lifted.
Preheat oven to 150°C and bake for 10 minutes.
Mix the batter and the meringue.
Mix ⅓ of meringue into the batter and gently fold it in from the bottom of the bowl until combined.
Mix the remaining 1/2 of the meringue by folding it in gently from the bottom of the bowl.
Pour the batter into the bowl of meringue and mix in the remaining meringue.
Stir well after stirring.
Line a baking tray with parchment paper.
Pour in the cake batter.
A rich aroma of matcha.
Bake at 150°C for 20-22 minutes. (The batter made using the scalded dough method has been scalded at high temperature, causing the flour to partially gelatinize, resulting in a much faster baking time than regular chiffon cake.)
This is what it looks like after baking for 10 minutes.
Bake until the surface is light golden brown, springs back when lightly pressed, and there is no sandy, wet batter sound. Don't rely entirely on the baking time.
Turn it upside down and peel off the silicone paper at the bottom.
The exposed side of the towel.
As you can see, the cake texture is very delicate! I didn't make cream this time, but if you want to make matcha-flavored cream, here's a suggested recipe: 1️⃣ 200g heavy cream, 8g matcha powder, 12g granulated sugar. 2️⃣ Whip together until stiff peaks form (matcha cream flavor). 3️⃣ Spread the whipped cream evenly over the cake. 4️⃣ Roll it up and refrigerate for half an hour to set. 5️⃣ Slice and serve.
