Matcha Cream Roll Recipe

I made the cream roll that Matcha’s fragrance spreads in your mouth!

I put a sweet chestnut in that as an accent. Matcha is a good accompaniment to a sweet chestnut.

[Ingredient] 20x17cm baking sheet

Sponge cake of ingredient (Genoirs)

1. Egg                      One
2. Granulated sugar  30g
3. Flour                    30g
4. Matcha                 1g
5. Butter, Milk          5g each

The cream inside of ingredient

1. Fresh cream          60g
2. Granulated sugar     3g
3. Boiled chestnuts    Adequate dose (peel the boiled chestnuts, while it’s still hot. Also, it can be Marron glace)

Decorations of ingredient (using the 2cm basket weave pastry tube)

1.  fresh cream         70g
2.  granulated sugar    5g
3.  Matcha               Teaspoon 1/2 (1/4oz)

[Direction1 How to make sponge cake (Genoirs)]

Preparation 1   Preheat an oven to 180 degrees.
Preparation 2   Line baking sheet with cooking paper.
Preparation 3   Mix matcha and flour until cakes of matcha disappear.
Preparation 4   Mix butter and milk, and melt it.

1. Put egg and granulated sugar in a bowl, and beat it with an electric mixer at a high speed. At that time, putting the bowl in hot water makes it more form. (double-boil)
2. After it becomes fluffy, beat it with an electric mixer at a low speed for a minute to steady down the foam.
3. Put flour "Preparation 3" in "3" while sifting, and cut in by rubber spatula.
4. After mixing it well, put part of it in "2", and mix it well. After that, put it back in "3" again, and mix equally.
5. Pour and flatten it in baking sheet, roast it in a 180-degree oven for 8 minutes.
6. Reverse and put on the paper-lined net, peel of the paper on the reverse side of cake. Cover the cake with the peeled paper, and cool it down.

[Direction2 How to make roll]

1. Add granulated sugar in fresh cream, beat it in moderation (The peak of meringue bows.) .
2. Lay the underside of sponge cake up on the paper, place 1 fresh cream on it and spread that fresh cream by palette. At that time, spread cream thick on the front side of it, and spread cream lightly on the other side.
3. Put boiled chestnuts on the front side of it, and roll up the sponge in the shape of a roll cake. Like a hand-rolled sushi! Have anyone ever made it? At that time, it is easy to roll it with paper. Put it rolled by paper in the refrigerator.

[Direction3 Decoration]

1. Mix granulated sugar and Matcha until the cakes of Matcha disappear. 
2. Add granulated sugar in fresh cream, and beat it in moderation (The peak of meringue bows.) 
3. Take the cake out of the refrigerator, and cover the whole surface of it with the fresh cream "2" by palette lightly. So, the fresh cream becomes adherent to the cake easily, When the fresh cream is squeezed out.  
4. Attach the pastry tube and put all of the fresh cream "2" in decorating tube. 
5. Squeeze out the cream on the top of cake first, and in the same way, squeeze out the cream with no space between on the side of cake. Cool it in the refrigerator. (It becomes easy to cut by cooling down it once.)

Recipe with pictures is below.
Read more about this topic.

Preparation 1 Preheat an oven to 180 degrees.
Preparation 2 Line baking sheet with cooking paper.

Preparation 3 Mix Matcha and flour until cakes of Matcha disappear.
Preparation 4 Mix butter and milk, and melt it.

1.Put egg and granulated sugar in a bowl, and beat it with an electric mixer at a high speed. At that time, putting the bowl in hot water makes it more form. (double-boil)

2.After it becomes fluffy, beat it with an electric mixer at a low speed for a minute to steady down the foam.

3.Put flour "Preparation 3" in "3" while sifting, and cut in by rubber spatula.

4.After mixing it well, put part of it in "2", and mix it well. After that, put it back in "3" again, and mix equally.

5.Pour and flatten it in baking sheet, roast it in a 180-degree oven for 8 minutes.

6.Reverse and put on the paper-lined net, peel of the paper on the reverse side of cake. Cover the cake with the peeled paper, and cool it down.

[Direction2 How to make roll]

1.Add granulated sugar in fresh cream, beat it in moderation (The peak of meringue bows) .

2.Lay the underside of sponge cake up on the paper, place 1 fresh cream on it and spread that fresh cream by palette. At that time, spread cream thick on the front side of it, and spread cream lightly on the other side.

3.Put boiled chestnuts on the front side of it, and roll up the sponge in the shape of a roll cake. Like a hand-rolled sushi! Have anyone ever made it? At that time, it is easy to roll it with paper. Put it rolled by paper in the refrigerator.

1.Mix granulated sugar and Matcha until the cakes of Matcha disappear.

2.Add granulated sugar in fresh cream, and beat it in moderation (The peak of meringue bows.)

3.Take the cake out of the refrigerator, and cover the whole surface of it with the fresh cream "2" by palette lightly. So, the fresh cream becomes adherent to the cake easily, When the fresh cream is squeezed out.

4.Attach the pastry tube and put all of the fresh cream "2" in decorating tube.

5.Squeeze out the cream on the top of cake first, and in the same way, squeeze out the cream with no space between on the side of cake. Cool it in the refrigerator. (It becomes easy to cut by cooling down it once.)

6.Cut the cake into bite-size pieces. And, The completion of matcha cream roll!

Matcha Chiffon Cake (Matcha Tube Cake) Recipe

Today's dessert is Matcha Chiffon Cake (Matcha Tube Cake)!
Um...so gorgeous!

[Ingredient]17cm-tube-cake pan
A:

1. Egg yolks              two
2. Granulated Sugar  30g
3. Matcha                 tablespoon
4. Flour                    80g
5. Salt                      A dash
6. Cooking Oil         35g
7. Milk                     80g

B:

1. Egg Whites          Three
2. Granulated Sugar 40g

[How to make]
Preparation 1: Preheat an oven to 170 degrees.
Preparation 2: Put in a Deep bowl and then keep it in the freezer. It becomes Fine meringue by cooling.

1. Mix matcha of “A” and granulated sugar of ” A” until matcha cakes disappear.
2. Put “1” and egg yolk into the bowl, stir it until it turns white.
3. Put and mix cooking oil in “2”, after that, put and mix milk in it until smooth and creamy.
4. Put shifted flour in “3”, stir it little by little from the center of bowl, make it smooth. (There are lumps by stirring widely)
5. Put a dash of granulated sugar of “B” into egg whites of “B”, and beat it with an electric mixer at a low speed.
6. After “5” become frothy, put the remaining granulated sugar in twice and stir it at a high speed.
7. After Form fluffs, switch an electric mixer at a low speed, and stir it until it becomes fine-grained creamy meringue. (The bowl is reversed, but it does not pitch. The peak of meringue bows.)
8. Put and mix the scoop of meringue in dough of “4”. (No lumps!)
9. Put the dough in meringue of “7” at one time, mix it by rubber spatula. (Do not knead the dough, aerate it.)
10. Pour it into the 17cm-tube-cake pan, and stick the dough to the height of pan. (It can fluff to the top by this work.) 
11. Roast it in a 160-degree oven for 40 minutes. (Turn the temperature down 160-degree.)
12. Reverse and cool it down hot from the oven. (It can be removed without sticking to the pan by cooling down for more than half a day)
13. Cover it with fresh cream.
14. Decor it, It’s ready! Topping is according to your taste!

Recipe with pictures is below.
Read more about this topic.

1.Mix matcha of “A” and granulated sugar of ” A” until matcha cakes disappear.

2.Put “1” and egg yolk into the bowl, stir it until it turns white.

3.Put and mix cooking oil in “2”, after that, put and mix milk in it until smooth and creamy.

4.Put shifted flour in “3”, stir it little by little from the center of bowl, make it smooth. (There are lumps by stirring widely)

5.Put a dash of granulated sugar of “B” into egg whites of “B”, and beat it with an electric mixer at a low speed.

6.After “5” become frothy, put the remaining granulated sugar in twice and stir it at a high speed.

7.After Form fluffs, switch an electric mixer at a low speed, and stir it until it becomes fine-grained creamy meringue. (The bowl is reversed, but it does not pitch. The peak of meringue bows.)

8.Put and mix the scoop of meringue in dough of “4”. (No lumps!)

9.Put the dough in meringue of “7” at one time, mix it by rubber spatula. (Do not knead the dough, aerate it.)

10.Pour it into the 17cm-tube-cake pan, and stick the dough to the height of pan. (It can fluff to the top by this work.)

11.Roast it in a 160-degree oven for 40 minutes. (Turn the temperature down 160-degree.)

12.Reverse and cool it down hot from the oven. (It can be removed without sticking to the pan by cooling down for more than half a day)

13.Cover it with fresh cream.

14.Decor it, It’s ready to eat! Topping is according to your taste!

Matcha Cookie Recipe

Today's dessert is matcha cookie.

I baked matcha cookies. These colors are very beautiful, are not they?
Matcha cookie is mild sweet, and so you can eat a lot.  :-)
Because matcha is very good for the body, this is very healthy Japanese dessert.
A secret of good matcha cookie is using drinking matcha which is superior to matcha for sweet making.  If you use drinking matcha, the matcha cookie gets pronounced matcha flavor.

[Ingredient] for 18 cookies

• Matcha                  1 tablespoon (1/2 oz)
• Butter                    75g
• Powdered sugar     50g
• Cake flour             100g
• Egg                        1/4
• Powdered sugar (for decoration)

[How to make]

1. Put and mix matcha and powdered sugar in a bowl. Please Mix Matcha and powdered sugar well until Matcha cakes disappear.
2. Put butter in a bowl and Stir it until creamy. Sift "1" into it and mix them.
3. Add egg in two parts in "2". And stir it until smooth and creamy.
4. Put cake flour in "3" and cut in (stir up) it with spatula. Be careful not to knead it at this time.
5. Press the cookie dough ("4") against the bowl wall with the flat part of the spatula and mash it but not aerated.  This process is used to mash it while pushing air out of the cookie dough. 
6. Flatten out the cookie dough. And wrap it in plastic wrap and refrigerate on overnight.
7. Take out the cookie dough from the refrigerator. Divide it into three parts. Pile up three parts and knead it until soft. And shape the dough into a stick.
8. Reshape "7" and wrap it in plastic wrap and refrigerate for more than two hours.
9. Take out the cookie dough ("8") from the refrigerator. Put powdered sugar on the tray. Put the cookie dough on the tray and dust it with powdered sugar.
10. Cut the cookie dough into cookies whose thickness is 5mm. Arrange the cookies on the baking sheet. And bake them in an oven at 180 degrees C for about 13-15 minutes.
11. The completion of Matcha cookies.

Recipe with pictures is below
Read more about this topic.

1. Put and mix Matcha and powdered sugar in a bowl. Please Mix Matcha and powdered sugar well until Matcha cakes disappear.


2. Put butter in a bowl and stir it until creamy.


Sift "1" into it and mix them.


3. Add egg in two parts in "2". And stir it until smooth and creamy.


4. Put cake flour in "3" and cut in (stir up) it with spatula. Be careful not to knead it at this time.


5. Press cookie dough ("4") against the bowl wall with the flat part of the spatula and mash it but not aerated.  This process is used to mash it while pushing air out of the cookie dough.


6. Flatten out the cookie dough. And wrap it in plastic wrap and refrigerate on overnight.


7. Take out the cookie dough from the refrigerator. Divide it into three parts. Pile up three parts and knead it until soft. Shape the dough into a stick.



8. Reshape "7" and wrap it in plastic wrap and refrigerate for more than two hours.

9. Take out the cookie dough ("8") from the refrigerator. Put powdered sugar on the tray. Put the cookie dough on the tray and dust it with powdered sugar.


10.Cut the cookie dough into cookies whose thickness are about 5mm. Arrange the cookies on the baking sheet.


And bake them in an oven at 180 degrees C for about 13-15 minutes.



11. The completion of Matcha cookies.