Matcha Almond Honey Bean Roll

Name: Matcha Almond Honey Bean Roll
Total time: 2 h
Ingredients: Whole eggs; Almond flour; Cake flour; Baking powder for egg yolks; Honey beans; Egg whites; Butter; Powdered sugar; Caster sugar; Matcha powder; Baking powder for egg whites; Lemon juice; Salt; Egg white liquid; Caster sugar for egg whites; Water

This Matcha Almond Honey Bean Roll features a delicate matcha sponge cake enriched with almond flour and filled with a smooth matcha protein buttercream and sweet honey beans. The recipe emphasizes precise techniques for melting butter, folding the batter, and cooking the sugar syrup to achieve a fluffy, evenly textured roll.

2 hours

Medium

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Ingredients

Whole eggs

Almond flour

Cake flour

Baking powder for egg yolks

Honey beans

Egg whites

Butter

Powdered sugar

Caster sugar

Matcha powder

Baking powder for egg whites

Lemon juice

Salt

Egg white liquid

Caster sugar for egg whites

Water

Instructions

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

Then use a rubber spatula to fold the butter batter and the main batter together evenly;

Step 29

Pour the prepared cake batter into the baking pan and scrape the surface of the batter flat with a scraper;

Step 30

Tap the baking pan on the table a few times to release large air bubbles; bake in the middle-upper level of the oven at 175 degrees for 12-15 minutes; after baking, immediately move the cake sheet to a cooling rack and tear open the parchment paper on the sides to dissipate heat;

Step 31

When the cake sheet is no longer hot to the touch, cover the surface with another piece of parchment paper, flip the cake sheet over, and peel off the parchment paper;

Step 32

This cake roll is to be rolled inward, so place the colored side down; the cake sheet is now ready.

Step 33

Matcha protein buttercream filling steps---1) Pour 25g of water and 50g of fine sugar into a small pot and cook over low heat until it forms a syrup;

Step 34

While cooking the syrup, beat the egg white liquid with 10g of fine sugar using an electric whisk until a fine meringue forms;

Step 35

When the surface of the syrup is boiling and there are countless small bubbles, and the temperature reaches between 118-120 degrees, remove the small pot from the heat;

Step 36

Slowly pour the cooked syrup into the beaten meringue, beating quickly with the whisk while pouring, and continue beating until the protein batter is completely cooled (this step is not photographed; it is the same as the egg yolk buttercream filling step for the Yule Log cake, except that here the syrup is poured into the protein batter);

Step 37

First take 1/2 of the protein batter and put it into the bowl with softened butter, beating evenly with a whisk;

Step 38

Then add the remaining protein batter to the butter batter bowl;

Step 39

Beat until the protein butter batter is fluffy and smooth;

Step 40

Add 2 small spoons of matcha powder and continue beating evenly;

Step 41

It becomes a fine, smooth, and fluffy matcha protein buttercream batter;

Step 42

Place the colored side of the cake sheet facing up and spread a layer of matcha filling evenly;

Step 43

Then sprinkle a layer of honey beans on the surface of the filling, and spread a row of honey beans flat at the position where the cake roll starts to roll;

Step 44

Lightly press the honey beans with a spatula;

Step 45

Just press the honey beans lightly into the filling a little; roll up the cake roll, wrap it tightly with parchment paper, refrigerate in the fridge for an hour, then take it out and slice.