My very first green tea swiss roll with butter cream.
But definitely not for myself because I am on diet. 😀 The first half was for Daddy and Zann, the other half was was Mum and brother.
Green tea swiss roll, anyone?
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g pastry flour (plain flour)
60g Fresh whole milk
3 egg whites
castor sugar 85g
Preheat oven 180C. Combine egg, egg yolks and vanilla extract and beat lightly, Leave aside. Place butter into small pan and heat gently until melted. Add flour and green tea powder to meited butter and add egg mixture one at a time. Add milk and mix well. Pour batter into prepared cake pan and bake for 20mins.
Red bean paste 120g (I substituted with kidney beans, drain the kidney beans from the can. (Bought from cold storage)
Whipping cream 100g
Castor sugar 2tbsp
Green tea powder 5g sifted
Equipment needed one flat square pan (28X28cm)
Whip cream and castor sugar in a mixing bowl until stiff peaks.
Assemble the swiss roll. Turn the sponge onto a clean surface and spread the whipped cream and kidney beans. Gently roll up tight. Place in chiller to set.