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Matcha Towel Roll.




Matcha Crust


Low-gluten flour 20grams  //  Powdered sugar 15grams

Corn Starch 20grams  //  plain milk 200grams

Eggs 2pcs   //  Unsalted butter 8grams  //  Matcha powder 3grams


The original recipe is15zhangpi Reduced the amount and made 9cakes .



⚠️ Pay attention to this step. In fact, all the powders are sieved and mixed, except the matcha powder. Matcha powder is to be sieved into melted butter after stir until no particles Add to batter. I mixed all the powders which made the matcha powder difficult to mix.


After the batter is processed. Mix the beaten eggs again.


Final sieve three or four times. The egg tendons are filtered out the batter is finer.



Low heat to a non-stick pan.

Pour in the batter it is almost done until there are small bubbles on the surface.

Scrape the edges and pour onto the cooling rack.






Wrap the rest of the crust in cling film Wrap a few more layers. Refrigerate and eat within two to three days.


Cream filling once 150gcream 10gsugar.

My recipes are not high in sugar. Everyone can try it out.

Added red bean paste. Too big package I don't know how to consume it.



Lightly sprinkle matcha powder on the surface.

Sprinkle lightly… Sprinkle heavily and it will be bitter.









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抹茶毛巾卷。




抹茶饼皮


低筋面粉 20克  //  糖粉 15克

玉米淀粉 20克  //  纯牛奶 200克

鸡蛋 2个  //  无盐黄油 8克  //  抹茶粉 3克


原配方是15张皮 把量减了以后做了9张饼皮。



⚠️ 注意这个步骤。其实是把所有粉类过筛混合，但是除了抹茶粉。抹茶粉是要过筛到隔水融化的黄油里面以后 搅拌到无颗粒 再加到面糊。我把粉全混合了 导致抹茶粉很难搅匀。


面糊处理好以后。把搅拌好的蛋再混合。


最后过筛三四次。蛋筋过滤掉 面糊更细腻。



小火温不粘锅。

面糊倒入 到表面有小气泡就差不多熟了。

边缘刮下倒到散热架。






剩下饼皮保鲜膜包起来 多包几层。冰箱冷藏两三天内吃完。


奶油馅一次量 150g奶油 10g糖。

我的配方糖都不高。大家可以边打边试味。

还加了红豆沙。太大包了 不知道怎么消耗。



表面轻洒抹茶粉。

轻洒… 重洒就苦了。