Matcha Almond Honey Bean Roll

Step 1

Cake sheet steps---1) Mix powdered sugar and almond powder evenly and set aside;

Step 2

Melt the butter in a small bowl over hot water;

Step 3

Just like other sponge cakes, the butter needs to be taken out of the hot water before it is completely melted, using the residual heat to melt the butter thoroughly;

Step 4

The melted butter liquid;

Step 5

Then put the melted butter back over the steamer to keep it in a fluid state;

Step 6

Beat the whole eggs with a whisk;

Step 7

Sift in almond powder and powdered sugar;

Step 8

Beat the sifted powders evenly with a whisk;

Step 9

Add 2 small spoons of green tea powder and continue beating evenly;

Step 10

The prepared matcha egg yolk batter (note that the egg yolk batter does not have low-gluten flour added at this point);

Step 11

The egg yolk batter (no low‑gluten flour added yet) is ready;

Step 12

Add a pinch of salt and lemon juice to the egg yolk batter and beat evenly;

Step 13

The egg yolk batter (with low‑gluten flour) is now ready;

Step 14

Now we start to prepare the egg white batter;

Step 15

Use a large bowl, add the egg white liquid, caster sugar for egg whites, and baking powder for egg whites;

Step 16

Beat the egg whites with a whisk until the sugar is dissolved and the mixture is fluffy (the egg white batter will be fine and creamy);

Step 17

Add a pinch of salt and lemon juice to the egg white batter and beat evenly;

Step 18

Now we have both the egg white batter and the egg yolk batter ready;

Step 19

Add the butter liquid to the egg yolk batter and mix evenly;

Step 20

Next, sift the low‑gluten flour and baking powder together onto the batter;

Step 21

Fold the flour and baking powder into the egg yolk batter using a scraper until the flour is just incorporated;

Step 22

Fold in the egg white batter with the egg yolk batter in three portions;

Step 23

Mix each portion until the egg white batter is evenly distributed throughout the egg yolk batter;

Step 24

The resulting cake batter should be smooth and without any lumps;

Step 25

Pour the cake batter onto a baking pan lined with parchment paper;

Step 26

Place the baking pan in a preheated oven and bake at 175 degrees for 12-15 minutes until the surface turns golden;

Step 27

Remove the baked cake from the oven and let it cool for 5 minutes on a cooling rack;

Step 28

Peel off the parchment paper from the cake;

Step 29

Turn the cake over so the colored side is facing up;

Step 30

While the cake is still warm, brush a thin layer of matcha syrup on the surface;

Step 31

Place the matcha protein buttercream filling evenly on the surface of the cake;

Step 32

Roll the cake tightly from one end, using the parchment paper to help you lift and roll;

Step 33

Wrap the rolled cake in cling film and refrigerate for at least 30 minutes;

Step 34

After refrigeration, cut the cake roll into slices;

Step 35

The Matcha Almond Honey Bean Roll is ready to be served;

Step 36

Step 37

Honey bean filling---1) Place 1 cup of honey beans, 0.25 cup of caster sugar, and 0.5 cup of water into a pot;

Step 38

Stir the honey bean mixture continuously while bringing it to a boil;

Step 39

Continue stirring and cooking until the mixture reaches a temperature of 118-120 degrees;

Step 40

Remove the pot from heat and let it cool to room temperature;

Step 41

The honey bean filling is now ready;

Step 42

Step 43

Matcha protein buttercream filling---1) Combine 100g of softened butter, 50g of fine sugar, and 1ML of matcha powder in a mixing bowl;

Step 44

Use an electric mixer to beat the butter, sugar, and matcha powder until the mixture becomes light and fluffy;

Step 45

Add 25g of water to the buttercream and continue mixing for another 1-2 minutes until the buttercream becomes smooth and creamy;