Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream
Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fluffy green tea chiffon swiss roll with adzuki cream. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream is something that I have loved my whole life.

Matcha Roll (Green Tea Swiss Roll) - Popular and refreshing Japanese sponge cake rolled with Mocha Roll Cake Recipe. Cottony Soft Coffee Chiffon Swiss Roll - HIGHLY RECOMMENDED!!! Adzuki Cream Filled Matcha Swiss Roll Recipe by. 抹茶ロールケーキの作り方 Matcha Swiss Roll Cake. ชีสเค้กชาเขียว แบบไม่อบ Matcha Green Tea No-Bake Cheesecake

To get started with this particular recipe, we must prepare a few ingredients. You can have fluffy green tea chiffon swiss roll with adzuki cream using 10 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream:
  1. Prepare Ingredients for the sponge:
  2. Prepare Plain flour
  3. Get Matcha
  4. Get Eggs
  5. Prepare Fine granulated sugar (or normal sugar)
  6. Prepare Fresh Cream
  7. Take Hot water for bain marie
  8. Make ready Ingredients for cream:
  9. Make ready Fresh cream
  10. Prepare Adzuki bean paste

If you have a soft spot for anything matcha (green tea), I am pretty sure you're going to be as obsessed with this cake as I am. Watch How To Make Matcha Roll. Easy Japanese green tea swiss roll recipe. Perfect for tea time afternoon break, so delicious you would want to make it everyday!

Steps to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream:
  1. Line a cookie pan with baking paper. Cut the paper slightly bigger than the actual size of the tin. Make small slits at corners and line the pan.
  2. Preheat the oven to 355°F/180°C. Shift together the flour and baking powder. Separate the egg yolks and whites.
  3. Whisk the egg whites. At first without adding sugar, whisk until stiff peaks are formed. Divide the sugar into three portions and whisk well after each addition.
  4. You will have a shiny and smooth meringue. When you lift the whisk, if stiff peaks are formed and it doesn't collapse, it's done.
  5. Add three egg yolks and whisk until fluffy as showed in this photo.
  6. Shift again the flour and matcha and add to Step 5. At this point, heat the cream over a bain marie.
  7. Stir the mixture gently and well by lifting from the bottom of the bowl and folding in.
  8. After the flour is mixed in, pour in the warmed cream gently using a plastic spatula and mix well as you did at Step 7.
  9. Pour in the batter into the pan and flatten the surface evenly with a palette knife. Tap the tin several times to remove excess air.
  10. Bake in the oven at 355°F/180°C for 11 to 12 minutes until the skewer inserted in the middle comes clean.
  11. Remove the pan from the oven and lay on a cooling rack. Cover with kitchen paper or tea towel and leave to cool.
  12. Meanwhile, make the adzuki cream. Whisk the cream until a soft peak is formed and add the adzuki beans. Whisk again.
  13. Do not over-whisk the cream, otherwise it will separate. Chill the finished cream in the fridge.
  14. After the sponge cake has cooled, peel off the baking paper off. Gently peel off 3 cm border at the closest end.
  15. Place the sponge onto a slightly bigger paper or work surface (at this point, the paper of the sponge bottom is still attached).
  16. Spread adzuki cream from Step 13 evenly on the sponge, leaving a 1 cm border at one end with less cream.
  17. Lifting the paper at your end, fold in the end of the sponge.
  18. Roll the sponge over by pulling the paper, ensuring that the sponge is rolled tightly.
  19. In this method, the baking paper is peeled off as you roll the sponge and the joint comes under the rolled sponge. Wrap the rolled sponge with a big piece of cling film.
  20. Leave to rest in the fridge for at least one hour and you will have a delicious Swiss roll.

Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is. Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. The ultimate gem, a light and fluffy cake topped with plenty of green tea cream. This is a dessert full of the craftsman's commitment to quality.

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