Without Fail Making Recipe Easy Fluffy Matcha Green Tea Chiffon Swiss Roll Yummy

Simple recipe ultimate Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll easy, delicious, practical. easy [ˈi:zɪ]Прилагательное. easy / easier / easiest. From Middle English eesy, esy, partly from Middle English ese ("ease") + -y, equivalent to ease +‎ -y, and partly from Old French aisié ("eased, at ease, at leisure"), past participle of aisier ("to put at ease"), from aise ("empty space, elbow room, opportunity". Easy (TV series), an American comedy-drama anthology series. Easy definition: If a job or action is easy , you can do it without difficulty or effort, because it is. Requiring or exhibiting little effort or endeavor; undemanding: took the easy way out of her.

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10 ingredients, 9 steps, cooking Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll

Good Afternoon mother, now you get present recipe Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll with 10 ingredients and 9 steps. Next this is how to make it, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll.

Ingredients for Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll

1. You need : Chiffon cake batter:.
2. Prepare : Eggs.
3. You need : Plain flour.
4. Prepare : Matcha.
5. Prepare : Sugar.
6. You need : Vegetable oil.
7. Prepare : Hot water.
8. It’s : Adzuki bean cream:.
9. You need : Double cream.
10. It’s : about 200 grams Tinned sweet aduki bean paste.

If all basic ingredients Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll

1. [Prep] Line baking paper on a cookie pan. Shift flour and matcha. Separate the egg yolks and whites. Preheat the oven to 375°F/190°C.
   
2. [For the chiffon cake batter] Make the meringue. Whisk the egg whites lightly. Divide half of the sugar into several portions and add each portion at a time to the egg whites. Whisk constantly all the time until stiff peaks form.
   
3. Use the same electric mixer without washing it. Add the rest of the sugar into the egg yolk bowl and whisk until pale and fluffy like a mayonnaise-like consistency.
   
4. Drizzle vegetable oil into the Step 3 egg yolk mixture bowl and stir well. Add hot water and stir well. Mix in the shifted dry ingredients and add 1/3 of the meringue. Stir well, add half of the rest of the meringue and stir well again. Use an electric mixer until this stage.
   
5. Pour the Step 4 into the rest of the meringue bowl and fold in quickly with a rubber spatula. Move the bowl with one hand and stir the mixture, lifting from the bottom of the bowl by another hand to mix the meringue and matcha batter.
   
6. Pour in the batter to the cookie pan and remove excess air by hitting the pan from the bottom several times. Bake in the oven at 375°F/190°C for 15-17 minutes until a skewer inserted in the middle comes out clean.
   
7. After baking, transfer the chiffon sponge with baking paper onto a cooling rack. After it cools down, cover with cling film to prevent drying (when you peel off the cling film you can remove the soggy surface stuck to the cling film at the same time).
   
8. [For the adzuki bean cream] Whisk double cream until it becomes your preferred hardness. Mix in the tinned adzuki bean paste with a plastic spatula. -If you use 1 tin of adzuki bean paste to mix with 200 ml of cream, it will not be so sweet. If you prefer sweeter cream add 1 tablespoon of sugar when you whisk the cream.
   
9. [Finishing] Peel off the baking paper from the bottom of the chiffon sponge. Place the sponge on another sheet of baking paper. Slice the edge of the sponge at the far end diagonally. Spread adzuki bean cream on the sponge (leaving 2 to 3-cm border at the far end). Roll the sponge by lifting up by the baking paper.
   
10. Finish and Enjoy.

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