Friday 8 July 2016

Matcha Marble Roll Cake 抹茶大理石蛋糕卷 (中英加图对照食谱)

My 8-year-old boy has arranged the pot of flowers in the background, isn't it nice?

Matcha and Azuki red beans are great combinations. Marry the two ingredients and ta-da...I have the perfect roll cake for a great afternoon tea time treat! 

清香的抹茶配上甜蜜浓郁的红豆 。。。好喜欢这美妙的滋味!悠闲的下午,喝杯茶,吃着自己做的蛋糕卷,也是一种快乐与幸福!

Matcha Marble Roll Cake 

Ingredients for filling: 
180g dairy whipping cream(with at least 38% fat )
20g caster sugar
1/2 tsp matcha powder (I used Uji matcha powder)
120g homemade sweet red beans (click 'HERE' for recipe)

Missed out the matcha powder during photo-taking

180克  动物性鲜奶油 (含有至少38%脂肪)
20克 细砂糖
1/2 小匙 抹茶粉 (我用于治抹茶粉)
120克 自制蜜红豆 (点击‘这’看食谱)

Method for making filling 做法:
Use an electric mixer to beat the whipping cream at high speed till soft peak. Add in sugar and matcha powder and beat till firm peak. Set aside in fridge. 


Ingredients for roll cake : (baking pan - 28cm x 35cm) 
4 egg yolk  (I used eggs each weighing 60g) 
35g caster sugar 
35g cooking oil (I used organic coconut oil) 
45g milk
55g cake flour  (I used Blue Jacket cake flour
1.5 tsp matcha powder(I used Uji matcha powder)


4 egg white  (I used eggs each weighing 60g) 
40g caster sugar 

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 

蛋糕体食材: (烤盘 - 28cm x 35cm) 
4颗  蛋黄 (我用每粒60克的蛋)
35克 细砂糖 
35克 食油 (我用有机椰子油)
45克 鲜奶 
55克 低筋面粉 用优质水手牌蛋糕粉
1.5小匙 抹茶粉 (我用于治抹茶粉)


4颗 蛋白 (我用每粒60克的蛋)
40克 细砂糖 


Method for making roll cake 蛋糕体做法:

1. Sift the flour, set aside. 
1. 面粉过筛,备用。 

2. Beat the sugar with egg yolks until it dissolves. Add in the oil and milk gradually, beat till well combined.
2. 蛋黄和糖搅打至糖溶化,再分次加入油与鲜奶,搅拌均匀

3. Mix the flour mixture in 2 addition into the egg yolk mixture till no flour is seen. Set aside. 
3. 混合面粉加入蛋黄糊,搅拌至没有粉粒状态,备用。

4. Beat the egg white till bubble stage, add in sugar gradually and beat till firm peak. (firm peak is in between soft and stiff peak)  

4. 蛋白搅打至呈现细泡沫,分次加入糖,打成尾端稍微弯曲的蛋白霜。(介于湿性发泡与干性发泡间)

5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. 

5. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。

6. Mix half of the batter with matcha powder until well combined. 
6. 一半的面糊加入抹茶粉,拌匀。 

7. Pour the matcha batter back into the plain batter, stir lightly to form marble effect. When done, pour the batter into the baking pan laid with baking paper, smoothen the surface.  

7. 将抹茶面糊与另一半面糊稍微搅拌成大理石状。完成后倒入铺有烤纸的烤盘中,抹平。

8. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12~15 minutes. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )


9. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper.   

9. 取出蛋糕转移到凉架上,撕开四边的纸散热。铺盖一张烘焙纸,立刻翻面倒扣,掀开底纸。

10. Take the whipped cream out from the fridge. Spread it evenly on the cake surface before placing 4 rolls of red bean on it. Roll the cake up and wrap with baking paper. Put into a plastic bag before placing it into the fridge to chill hard before cutting. 

10. 从冰箱取出打发的鲜奶油,均匀涂抹在蛋糕表面上,再将蜜红豆铺成4行。最后用烘焙纸将整条蛋糕卷起,收口朝下用塑胶袋装起,放入冰箱冷却定型再取出切片。

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1 comment :

My Little Space said...

Cherly, am I invited ? >o<
Enjoy your weekend.
Blessings, Kristy