I do not prefer overly sweet desserts, so all my recipes are low in sugar.
The secrets to a successful cake roll are as follows:
1. The egg whites must be in a soft peak state with a large hook to ensure the cake is soft and rollable.
65g
Fine white sugar
50g (increase to 70g for those who prefer sweeter and richer flavor)
Lemon juice
2-3g
Mold 28*28
San Neng (a highly effective tool, completely non-stick)
Knife 24cm
Life Simple Code (a highly effective tool, extremely easy to use)
Hot water at 65°C is used to stir matcha, then oil is added and stirred evenly, then sifted flour is added and stirred, then 5 egg yolks are added and stirred. (It must be uniform; this detail is very important, otherwise the baked result will be somewhat wet.)
When preparing to whip the egg whites, preheat the oven to 150°C on both the top and bottom heating elements.
Whip the sugar and egg whites together until soft peaks form (do not whip to stiff peaks). Steps for mixing the batter: 1. Add one-third of the egg yolk batter to the meringue, drip in lemon juice, and stir quickly with a whisk (the key is to be fast). 2. Repeat this process three times. 3. Finally, use a silicone spatula to fold up the batter from the bottom, then stir quickly again with a whisk (quickly). Spread the batter evenly onto the baking tray, then tap the tray to release large air bubbles. Place it into the oven. Bake at 150°C on both the top and bottom for 30 minutes, then bake for an additional 5 minutes with the top at 170°C and the bottom at 150°C. (No parchment paper is needed! San Neng pans are just that impressive.) After baking, remove it from the oven and tap it twice. Leave it undisturbed to cool. Once cooled, scrape around the edges, then invert the pan to release the cake. After rolling it up, refrigerate for 15 minutes to set the shape before cutting. When cutting, the knife needs to be dipped in hot water. After each cut, wipe the knife clean with a paper towel and dip it in hot water again. This ensures a perfect cut every time.
