Hello, I am Laura. Today, I will show you a way to prepare moist fluffy green tea chiffon swiss roll recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist Fluffy Green Tea Chiffon Swiss Roll Recipe
Moist Fluffy Green Tea Chiffon Swiss Roll is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Moist Fluffy Green Tea Chiffon Swiss Roll is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have moist fluffy green tea chiffon swiss roll using 10 ingredients and 22 steps. Here is how you can achieve it.
The ingredients needed to make Moist Fluffy Green Tea Chiffon Swiss Roll:
- Take Chiffon Swiss Roll ingredients:
- Take 3 large Eggs
- Prepare 33 grams Plain flour
- Make ready 7 grams Matcha
- Prepare 60 grams Sugar
- Take 1 tbsp Water
- Make ready Adzuki bean cream ingredients:
- Prepare 200 grams Coarse adzuki bean paste
- Prepare 200 ml Fresh cream
- Make ready 1 tbsp Milk
Instructions to make Moist Fluffy Green Tea Chiffon Swiss Roll:
- Leave out the eggs at room temperature. Preheat the oven to 355°F/180°C. Line a pan with baking paper.
- Combine and shift the flour and matcha several times.
- Put eggs and sugar in a bowl and put on a bain-marie at about 140°F/60°C. Whisk with an electric mixer at high speed.
- Check the temperature of the egg mixture and when it’s 97°F/36°C (it should feel a little warm to the touch), remove from the bain-marie and continue to whisk.
- After the mixture is fluffy (about 5 minutes after the bain-marie) reduce the speed and whisk slowly for about 3 minutes.
- Whisk until the batter looks like the photo. It looks shinier than when whisked at high speed. In this photo you might not see much difference, though.
- Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
- Add the prepared flour in one go and whisk about 40 times until shiny and thick.
- Pour in the batter from above into the pan and flatten the surface with a dough scraper.
- I omit spraying water on the surface because it doesn’t make a lot of difference.
- Bake in oven at 356°F/180°C for 12 minutes.
- After baking, remove from the oven. Drop the pan on the cooling rack from 20-cm high to prevent shrinking.
- Peel off the baking paper, wrap the sponge with cling film and lay on a cooling rack. Put the sponge and cooling rack into a large plastic bag and cool down completely.
- Meanwhile, make the adzuki cream. Mix the tsubu-an, 50 ml of fresh cream and 1 tablespoon of milk until smooth.
- Whisk the rest of the cream in another bowl until soft peaks form.
- Add Step 14 into the soft-whipped cream and whisk until slightly stiff. Check your work as you go.
- After the sponge has cooled down, slice off the edge at the far end diagonally to let the edges seal together nicely.
- Spread the cream on the baked side of the sponge. Put more cream towards your end and less cream towards the far end.
- Roll up the sponge and place the rolled sponge with the joint under. Wrap the Swiss roll with cling film and chill in the fridge for at least one hour.
- After chilling, slice the Swiss roll with a warmed knife. Every time you slice, clean the blade to make eat cut nice and clean.
- Moist Fluffy Plain Swiss Roll; Chocolate version
- Cookpad user "Hina & Yume" made this Swiss roll with strawberries in the centre.
So that is going to wrap this up with this distinctive dish moist fluffy green tea chiffon swiss roll recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
