Low-gluten flour: 80g
Egg yolks: 3 pieces
5g corn starch
1 teaspoon lemon juice 2 drops animal light cream 100g powdered sugar 15g red honey beans (as needed) 1. Prepare ingredients, separate egg whites and yolks (use 4 egg whites, 3 egg yolks). 2. Add 35g fine granulated sugar to egg yolks, mix well with a manual whisk. 3. Then add water, salad oil, and lemon juice sequentially, stirring until uniform. 4. Sift in low-gluten flour and corn starch.5. Use a whisk to mix into a uniform flowing batter and set aside.
6. Add 30g of fine granulated sugar to the egg whites in three batches, and beat until soft peaks form, where lifting the whisk reveals a pointed tip. 7. Take one-third of the whipped egg whites and gently fold into the egg yolk batter until evenly combined. 8. Then pour the mixed batter back into the remaining two-thirds of the egg whites. 9. Continue folding until a smooth and fine batter forms. 10. Transfer a small amount of the plain batter into a piping bag, snip a small opening at the tip, and pipe straight lines to create a lattice pattern on a baking tray lined with parchment paper. Bake in a preheated oven at 175°C for 1 minute, then remove. 11. Sift matcha powder into the remaining batter and stir to form a uniform matcha batter. 12. Fill a piping bag with the matcha batter, snip a small opening at the tip, and pipe a grid pattern over the baked lines on the tray. Bake at 175°C for 1.5 minutes, then remove.13. Pour all the remaining matcha batter into the original plain batter and mix until a uniform light matcha batter forms.
14. Pour all the mixed light matcha batter into the baking pan. 15. Use a spatula to smooth the surface of the cake batter, then gently tap the bottom of the pan to release large air bubbles. 16. Place in a preheated oven at 175°C and bake for about 15 minutes. Test by inserting a toothpick; if it comes out clean, the cake is done. 17. Immediately invert the baked cake sheet onto a cooling rack to prevent shrinkage, and remove the parchment paper while still hot. 18. Place the parchment paper back on top to prevent cracks when rolling. 19. Meanwhile, whip animal heavy cream with fine sugar to make cream frosting. 20. Once the cake has cooled completely, replace it with a clean sheet of parchment paper, flip it over, trim both ends, and make a shallow cut 2 cm from the front edge of the cake. 21. Spread the cream frosting and place a few sweet red beans on top.22. Roll it tightly and wrap with oiled paper, then refrigerate for 1 hour to set.
23. Another special cake roll is now ready. 24. Cut into segments to share.
