Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fluffy green tea chiffon swiss roll with adzuki cream. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Matcha Roll (Green Tea Swiss Roll) - Popular and refreshing Japanese sponge cake rolled with Mocha Roll Cake Recipe. Cottony Soft Coffee Chiffon Swiss Roll - HIGHLY RECOMMENDED!!! Adzuki Cream Filled Matcha Swiss Roll Recipe by. 抹茶ロールケーキの作り方 Matcha Swiss Roll Cake. ชีสเค้กชาเขียว แบบไม่อบ Matcha Green Tea No-Bake Cheesecake
Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook fluffy green tea chiffon swiss roll with adzuki cream using 10 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream:
- Prepare Ingredients for the sponge:
- Make ready 45 grams Plain flour
- Make ready 5 grams Matcha
- Prepare 3 Eggs
- Take 70 grams Fine granulated sugar (or normal sugar)
- Take 2 tbsp Fresh Cream
- Take 1 Hot water for bain marie
- Get Ingredients for cream:
- Make ready 170 grams Fresh cream
- Make ready 100 grams Adzuki bean paste
If you have a soft spot for anything matcha (green tea), I am pretty sure you're going to be as obsessed with this cake as I am. Watch How To Make Matcha Roll. Easy Japanese green tea swiss roll recipe. Perfect for tea time afternoon break, so delicious you would want to make it everyday!
Steps to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream:
- Line a cookie pan with baking paper. Cut the paper slightly bigger than the actual size of the tin. Make small slits at corners and line the pan.
- Preheat the oven to 355°F/180°C. Shift together the flour and baking powder. Separate the egg yolks and whites.
- Whisk the egg whites. At first without adding sugar, whisk until stiff peaks are formed. Divide the sugar into three portions and whisk well after each addition.
- You will have a shiny and smooth meringue. When you lift the whisk, if stiff peaks are formed and it doesn't collapse, it's done.
- Add three egg yolks and whisk until fluffy as showed in this photo.
- Shift again the flour and matcha and add to Step 5. At this point, heat the cream over a bain marie.
- Stir the mixture gently and well by lifting from the bottom of the bowl and folding in.
- After the flour is mixed in, pour in the warmed cream gently using a plastic spatula and mix well as you did at Step 7.
- Pour in the batter into the pan and flatten the surface evenly with a palette knife. Tap the tin several times to remove excess air.
- Bake in the oven at 355°F/180°C for 11 to 12 minutes until the skewer inserted in the middle comes clean.
- Remove the pan from the oven and lay on a cooling rack. Cover with kitchen paper or tea towel and leave to cool.
- Meanwhile, make the adzuki cream. Whisk the cream until a soft peak is formed and add the adzuki beans. Whisk again.
- Do not over-whisk the cream, otherwise it will separate. Chill the finished cream in the fridge.
- After the sponge cake has cooled, peel off the baking paper off. Gently peel off 3 cm border at the closest end.
- Place the sponge onto a slightly bigger paper or work surface (at this point, the paper of the sponge bottom is still attached).
- Spread adzuki cream from Step 13 evenly on the sponge, leaving a 1 cm border at one end with less cream.
- Lifting the paper at your end, fold in the end of the sponge.
- Roll the sponge over by pulling the paper, ensuring that the sponge is rolled tightly.
- In this method, the baking paper is peeled off as you roll the sponge and the joint comes under the rolled sponge. Wrap the rolled sponge with a big piece of cling film.
- Leave to rest in the fridge for at least one hour and you will have a delicious Swiss roll.
Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is. Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. The ultimate gem, a light and fluffy cake topped with plenty of green tea cream. This is a dessert full of the craftsman's commitment to quality.
So that’s going to wrap it up for this exceptional food fluffy green tea chiffon swiss roll with adzuki cream recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
