别再去网红店排队了！按这个方法保你做的比它好！

#recipe #matchacake #swiss roll
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I haven’t updated in a few days because I was struggling with this cake roll! Last time I said that I can't make good food now, but you didn't believe it. Today I will show you that I am a little more awkward in making things now. This cake roll is actually a hot-dough cake roll. I encountered many problems. The epidermis could not be peeled off cleanly, the tissue was rough and not delicate, the cut surface had many holes, and the cream was too soft. It all made me depressed!
But fortunately I persisted. All problems solved. If you also encounter these problems, be sure to bookmark this video. I'll help you solve it today.
recipe:
Matcha cake roll (1 piece)
Cake embryo: 50 grams of corn oil, 8 grams of matcha powder, about 65 grams of milk, 55 grams of low-gluten flour, 5 egg yolks of 80-90 grams, 5 egg whites of 170-200 grams, 60 grams of sugar, 2 grams of white vinegar
Sandwich cream: 3g matcha powder, 30g light cream, 270g light cream, 20-30g sugar