抹茶手指饼蛋糕卷 全网最详细教程 Matcha Finger Roll

抹茶手指饼蛋糕卷
材料：
鸡蛋 4个
白砂糖 85g
低筋面粉 90g
抹茶粉 10g
糖粉 适量

准备工作：
28*28 cm的烤盘 垫上油布
烤箱预热190度
直径8mm的圆形花嘴套上裱花袋

操作步骤：
盆里放入蛋黄,电动打蛋器高速打到浓稠发白
蛋白分三次加白砂糖打到小弯钩的状态
取少量蛋白和蛋黄糊先拌匀，倒回蛋白盆里全部拌匀
抹茶粉加入到低粉中 搅拌均匀
筛入面粉，搅拌到看不见干粉。
装入裱花袋。
将面糊一道紧挨一道挤在烤盘上。
筛两遍糖粉，第一遍等一分钟吸收后，再筛一遍。
190度烤15分钟
从烤盘里取出放在烤架上凉凉
淡奶油加果酱 用电动打蛋器打至八九分发
组合： 蛋糕片涂抹一层奶油香缇， 放入脆脆的麦片， 卷起成O 形状。

重点， 关键的步骤都在视频里面强调啦， 大家有问题记得留言！

A crunchy outside layer, fresh Match sponge cake, this recipe comes from the finger cookies we used in Tiramisu dessert！

Ingredients
4 eggs (63 g/each)
white sugar 85g
cake flour 90g
Matcha powder 10g
powdered sugar

Preparations:
28*28 cm baking pan lined with parchment paper
Preheat oven to375 F,
an icing bag with 8mm diameter round tip

Steps:
Separate the egg white and yolk. Store the white part in refrigerator.
Whisk the egg yolk at high speed till it becomes thick light yellow paste
Whisk the egg white till soft peak (see the detailed steps in the video).
Sacrifice a small amount of egg white to the egg yolk and mix well, add into the remaining egg white and mix well.
Add Matcha powder to the cake flour and stir evenly.
Sift the flour into the batter, stirring until no dry powder is visible.
Put it in a icing bag.
Squeeze the batter onto the baking sheet as columns diagonally.
Sift the powdered sugar twice, wait a minute for absorption for the first time, and then sift again.
Bake at 375 F for 15 minutes.
Take it out from the baking tray to cool after baking.
Whisk the cream with strawberry jam. Beat with an mixer until firm.
Combination: Coat the cake with a layer of creamy cereal, put in the crunchy oatmeal, roll into an O shape.