Main Ingredients:
Eggs: 3; Milk: 280g; Low-gluten flour: 100g; Salad oil; Whipping cream: 400g.
Additional Ingredients:
Caster sugar: 90g; Matcha powder: 8g.
Flavor: Milky; Technique: Baking; Time: 30 minutes; Difficulty: Moderate.
Detailed Cooking Steps for Matcha Towel Roll
Thoroughly beat 3 eggs, without whipping, until the egg whites are evenly dispersed without clumps.
Add 50g caster sugar, 280g milk, and 25g salad oil to the beaten eggs and mix well.
Sift the flour and mix until smooth without lumps.
Sieve the prepared batter into a measuring cup.
Heat a non-stick pan over low heat, pour the batter into an 8-inch pan, and quickly swirl the pan to spread the batter evenly.
Cook until the surface forms many small bubbles, then flip it over.
Once cooked, remove the pancake and let it cool on a wire rack.
Whip the whipping cream with caster sugar until it reaches 80% firmness.
Unroll the cooled pancakes and spread an appropriate amount of cream filling on the pancakes, smoothing it with a spatula, leaving the edges free of cream as much as possible.
Roll up the pancake where there is no cream spread.
Then roll the pancake from left to right.
After rolling, sprinkle with matcha powder and freeze in the refrigerator for 30 minutes.
Remove from the refrigerator and decorate with parchment paper.
