Matcha cake roll bread-You Are Foodie

By Alvis
97

Matcha cake roll bread

The last time I made cocoa cake toast, I poured the cake paste on the toast and baked it together. This time, I rolled the cake into the bread, and increased the amount of raisins. It tastes great~

Main Ingredients

Auxiliary Ingredients

1. oven settings are for reference only.2. Matcha can also be changed into any flavor you like, such as cocoa.

Step 1 . Take three eggs first, and separate the egg white and yolk.

Step 2 . Put the egg white into a water-free and oil-free basin and stir at low speed until there are large bubbles.

Step 3 . Turn to high speed and start mixing.

Step 4 . Pour 50g white granulated sugar at one time and continue to stir at high speed.

Step 5 . There is a big hook, which is very close to the wet foaming at this time.

Step 6 . Turn to medium speed and continue to stir.

Step 7 . If there are small hooks, wet foaming is enough.

Step 8 . Add corn oil, milk and vanilla extract to the egg yolk.

Step 9 . Start to stir evenly at low speed.

Step 10 . Sift in low gluten flour and Matcha powder.

Step 11 . Use the first gear of the egg beater to draw a circle from the middle and slowly stir in the surrounding flour.

Step 12 . Stir up the egg yolk paste.

Step 13 . Add one third of the protein.

Step 14 . Stir well.

Step 15 . Pour the egg yolk paste into the remaining protein.

Step 16 . Stir well.

Step 17 . Pour the batter into a nonstick baking pan.

Step 18 . Knock the bottom of the baking pan with your hands a few times to shake away the big bubbles.

Step 19 . Cut up the raisins and wrap them with a little flour.

Step 20 . Put the broken raisins into the cake paste. (raisins with flour do not sink easily in the cake paste.)

Step 21 . Preheat the oven and heat it at 170 ℃ for 20 minutes.

Step 22 . The baked cake has a golden surface.

Step 23 . Shake it on the table, demould it and let it cool.

Step 24 . Pour the egg liquid into the bread bucket, add water and yeast.

Step 25 . Add high gluten flour, salt and 10g white granulated sugar on the diagonal.

Step 26 . Start the first blending procedure. (it is not recommended to add water at one time when mixing flour. Put a little water first, and then put water according to the water absorption of flour.)

Step 27 . Put the butter softened at room temperature into it and start the second flour mixing procedure.

Step 28 . And good dough can easily cover the hand mask.

Step 29 . One round.

Step 30 . Take out the dough and relax for 20 minutes after venting.

Step 31 . Cut the baked cake in half, divide the dough into two parts, and roll it into pieces the same size as the cake.

Step 32 . Put the cake into the bread, roll it up and put it away.

Step 33 . Do both and put them in the toast box.

Step 34 . Put a bowl of hot water in the oven for two rounds.

Step 35 . The dough is fermented to 1.5~2 times its original size.

Step 36 . Preheat the oven and heat it at 170 ℃ for 45 minutes.

Step 37 . Let it cool completely after baking.

Step 38 . With a knock on the table, you can completely pour it out.

Step 39 . It's easy to cut.

Step 40 . In the morning, add some jam and have breakfast~

Step 41 . O (∩ _ ∩) O haha~

Step 42 . Look, double taste~

Step 43 . Eat~

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