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

Add protein baking powder (about 1ML), salt (about 0.5ML), and a few drops of lemon juice to the egg whites respectively;

Step 12

First use an electric whisk to beat at low speed into large coarse bubbles;

Step 13

At this point, add the first 1/3 of the fine sugar to the egg whites;

Step 14

Then beat with the whisk until it forms fine foam like soap foam;

Step 15

Add the remaining 2/3 of the fine sugar;

Step 16

Beat at high speed with the whisk until a fine meringue forms;

Step 17

At this point, the matcha egg yolk batter and egg white batter are both ready (the egg yolk batter still does not have low-gluten flour added at this point);

Step 18

First take 1/3 of the egg white batter and put it into the matcha egg yolk batter, folding it slightly evenly;

Step 19

Then add the remaining egg white batter into the egg yolk batter bowl and fold evenly with a rubber spatula;

Step 20

Sift the low-gluten flour into the bowl in two batches; for the first batch, fold until there are no particles before sifting the second batch;

Step 21

After the first batch of flour is folded evenly;

Step 22

Sift in the flour for the second time;

Step 23

Similarly, fold until there are no particles; for both sifts, use a spatula to cut the low-gluten flour into the batter first, then rotate the bowl and use the spatula to fold the ingredients in the bowl evenly;

Step 24

After the batter in the bowl is folded, take the butter liquid down from the steamer; the butter should still be in a fluid state at this point;

Step 25

First take a little bit of the batter and put it into the butter liquid;

Step 26

Then mix quickly with a spatula;

Step 27

Pour the mixed butter batter back into the batter bowl;

Step 28

Mix the batter and butter liquid quickly and evenly;

Step 29

Pour the mixed batter into the baking tray lined with oil paper; distribute evenly;

Step 30

Bake in an oven preheated to 180℃ for 10-15 minutes (the exact time depends on the oven);

Step 31

Once the cake is baked, remove it from the oven and let it cool on a cooling rack; then flip the cake onto a clean sheet of parchment paper to peel off the oil paper;

Step 32

Peel off the oil paper and roll the cake gently while it is still warm; set it aside to cool;

Step 33

Matcha protein buttercream filling steps---1) Pour 25g of water and 50g of fine sugar into a small saucepan; place over low heat and stir until the syrup reaches 110°C, then remove from heat and let it cool to room temperature;

Step 34

2. In a separate bowl, combine 60g of butter, a pinch of salt, and 2 small spoons of matcha powder; beat with an electric whisk until the mixture is smooth and fluffy;

Step 35

3. Gradually pour the cooled sugar syrup into the butter mixture while continuously whisking; continue beating until the buttercream is airy and well combined;

Step 36

4. Add 2 small spoons of honey beans and gently fold them into the buttercream;

Step 37

After the cake roll has cooled, spread the matcha protein buttercream evenly over the surface of the cake;

Step 38

Sprinkle a thin layer of honey beans on top of the buttercream;

Step 39

Roll the cake tightly from one long edge, using the parchment paper to guide the rolling; press gently to secure the roll;

Step 40

Place the rolled cake seam-side down on a serving plate; refrigerate for at least 30 minutes to set the filling;

Step 41

Remove from the refrigerator, slice into desired portions, and serve chilled.

Step 42

Optional: garnish each slice with a small amount of extra matcha powder or sliced almonds before serving.

Step 43

Storage: Keep the cake roll in an airtight container in the refrigerator for up to 3 days.

Step 44

If you want a richer matcha flavor, increase the matcha powder in the buttercream by 1 small spoon.

Step 45

Enjoy this delicate and aromatic Matcha Almond Honey Bean Roll!