How to make Coconut Matcha Swiss Roll

★ Posted on 12-10,2024

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 1

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    4 eggs, separate the egg white and egg yolk and set aside. Note: Put the egg whites in the refrigerator for 10 minutes to make them more stable.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 2

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    4 egg yolks and 10 grams of sugar, stir well first.

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    Add 60 grams of milk and 50 grams of vegetable oil in turn and stir.

  • Coconut matcha Swiss roll, teach you how to make cake rolls, the fresh matcha aroma and coconut aroma blend. Steps: 4

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    Stir until emulsified and even.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 5

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    Sift in 55 grams of low-gluten flour and 10 grams of matcha powder.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 6

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    Stir in a Z-shape until the color is even and the batter is smooth and grain-free, then set aside.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 7

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    Take out 4 frozen egg whites, add 5 grams of lemon juice, beat them first until they form large fish-eye bubbles. Note: Lemon juice can be replaced with a few drops of white vinegar.

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    45 grams of white sugar, added in three foam states: coarse foam, medium foam, and fine foam.

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    Note: Stir the egg beater in one direction at a constant speed so that the foam will be more even and delicate.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 10

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    Beat until the egg beater is lifted and the large elastic hook is on it, it is ready.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 11

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    First take 1/3 of the egg white paste and add it to the egg yolk paste.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 12

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    Stir evenly.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 13

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    Add 1/3 of the egg white paste to the egg yolk paste.

  • Coconut matcha Swiss roll, teach you how to make cake rolls, the fresh matcha fragrance and coconut fragrance blend. Steps: 14

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    Stir evenly.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 15

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    Then pour it all back into the protein paste.

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    Use a spatula to mix and stir evenly.

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    Stir until the color is uniform. Note: The mixing speed should be faster to prevent defoaming.

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    Pour the batter into the prepared baking pan from a height of 20cm.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 19

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    Shake the baking pan to allow the batter to level naturally.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 20

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    Shock twice to remove the big bubbles,

  • Coconut matcha Swiss roll, teach you how to make cake rolls, the fresh matcha aroma blends with coconut aroma . Steps: 21

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    The oven is set to 170°C and 160°C, preheat it to the temperature and then bake for about 17-20 minutes. Note: If the temperature cannot be adjusted up and down, bake at 160°C for 20 minutes.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 22

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    Take it out after baking, shake it to remove the heat inside, then unmold and let cool.

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    After the temperature of the cake drops slightly, cover the surface with a piece of baking paper, place a baking tray, and turn it over.

  • Coconut matcha Swiss roll, teach you how to make cake rolls, the fresh matcha fragrance and coconut fragrance blend together. Steps: 24

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    Gently peel off the oil paper.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 25

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    Make a cut at an angle of 45° at the closing edge, so that the closing edge will be more rounded, and correct the four sides.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 26

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    Cover with baking paper and let cool completely. Note: Cover with baking paper to prevent the surface from drying out. You can also wrap it with plastic wrap.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 27

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    After the cake embryo has cooled down, we beat the cream, 180 grams of whipping cream, and 18 grams of white sugar until it is stiff.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 28

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    First spread a thin layer of butter evenly on the surface.

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    Then pile the cream at the beginning of the roll.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 30

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    Finally add some red bean paste. Note: Leave a little cream for smearing on the face later.

  • Coconut Fragrance Matcha Swiss roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 31

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    Hold one end of the closed end, lift the baking paper up and press forward with the other end, and slowly roll it up.

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    Use a scraper to hold the upper layer of oil paper, and then tighten the lower layer of oil paper to make a full circle.

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    Put it in the refrigerator for 1 hour, or freeze it for 10 minutes. It will be easier to cut after it is set.

  • Coconut matcha Swiss roll, teach you how to make cake rolls, the fresh matcha fragrance and coconut fragrance blend. Steps: 34

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    Take it out and apply a thin layer of the remaining cream on the surface.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 35

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    Sprinkle coconut milk evenly so that the surface is covered with coconut milk.

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    Finally, you can enjoy the delicious food after cutting it.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 37

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    Coconut matcha Swiss roll, completed O(∩_∩)O

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 38

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    Light matcha aroma, sweet cream and bean paste, strong coconut flavor

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 39

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    Like a spring scroll, it blooms with the freshness of matcha and the rich fragrance of coconut.

  • Coconut Fragrance Matcha Swiss Roll, a step-by-step tutorial on how to make a cake roll with a blend of fresh matcha flavor and coconut flavor: 40

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    As you chew, the soft matcha cake and the fragrant coconut fragrance intertwine in your mouth, arousing your taste buds and making you intoxicated.

Tips

1. If you choose better quality matcha powder, the color and taste of the finished product will be better.
2. When baking the cake embryo, if there are bulges, you can use a toothpick to poke an air hole in the bulge, and it will flatten after baking for a while.
3. If the oven cannot adjust the temperature up and down, bake at 160°C for 20 minutes.
4. If you only want a smooth surface, you can turn on the hot air in the last few minutes to bake the surface a little dry so that the skin will not stick.
5. Oil paper or oil cloth will be smoother when baked than the towel surface baked on baking paper.

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