Lan cuốn trà xanh với thành phần là bột trà xanh, bột bắp, bột hạnh nhân, mứt hạt dẻ. Tui làm bánh đế dày quá, cuốn ko được nên cắt đôi nhét nhân vào chính giữa cho lẹ.
Hũ mứt hạt dẻ tui mua bên Pháp
Matcha and Azuki Cake Roll
For the cake (génoise):
- 4 eggs, separated
- 40 grams (2 rounded tablespoons) almond butter (substitute 30 grams / 2 tablespoons butter, melted and cooled)
- 80 grams (6 tablespoons) sugar
- 75 grams (2 2/3 ounces or 2/3 cup) flour
- 25 grams (3 tablespoons) corn starch
- 6 grams (1 tablespoon) matcha (finely powdered green tea)
- a good pinch of salt
For the filling:
- 280 grams (10 ounces) anko (sweetened azuki bean paste;
preferably tsubuan, which is a little chunky); if unavailable,
substitute sweetened chestnut purée (crème de marron)
- 80 grams (1/3 cup) plain Greek-style yogurt or fromage blanc or crème fraîche
For the topping: (optional)
- confectioner's sugar
- matcha (green tea powder)
Prepare the cake. Preheat the oven to 200°C (400°F) and line a 35-by-25-cm (14-by-10-inch) jelly roll pan with parchment paper; I used my rimmed silicone mat,
which of course doesn't need lining. (Alternatively, line a rimmed
baking sheet with parchment paper, and draw a 35-by-25-cm
[14-by-10-inch] rectangle on it lightly in pencil; you'll then spread
the cake batter onto the paper into a rectangular shape, using the
drawn-on shape as a guide.)
In a medium mixing bowl, combine the egg yolks with the almond butter
and sugar. Beat well with a wooden spoon. In another bowl, sift
together the flour, corn starch, and matcha. Stir the flour mixture into
the egg yolk mixture until just blended, without overmixing.
Place the egg whites and the pinch of salt in a clean, grease-free
mixing bowl, and whisk until stiff. Stir one third of the egg whites
into the batter, then fold in the rest with a spatula, lifting the
mixture to keep as much air as possible in the egg whites.
Pour the batter onto the prepared pan or sheet, making sure it
reaches the corners, and smooth out the surface gently with the spatula.
Bake for 6 to 8 minutes, keeping a close eye on it, until just set; it
should not color.
While the cake is baking, prepare the filling: combine the anko and yogurt in a bowl, and stir well. Set aside.
Once the cake is baked, you have to work quickly while the cake is
still warm, otherwise it will be too stiff to roll. Slide the parchment
paper and cake on a cold baking sheet or a tray. Using a sharp knife,
trim the edges of the cake if necessary to get a neat rectangle, or if
the edges have gotten a bit crisp in the oven.
Cover with a clean dishtowel (or a fresh sheet of parchment paper,
which you can reuse several times) and flip cautiously onto your work
surface, so that one of the short edges is close to you. Remove the cold
baking sheet or tray and carefully peel off the sheet of parchment
paper on which the cake baked (or, in my case, the silicone mat). The
cake will now be upside-down, the spongiest side facing the ceiling.
Spread the filling onto the cake, leaving a margin all around. Roll the
cake tightly onto itself, starting from the edge closest to you. It
will feel a little awkward at first -- you can use the dishtowel to help
your grip -- but will get easier after the first few inches. Wrap the
rolled cake tightly in the dishtowel and place it seam side down in the
fridge to set for a few hours or overnight.