Steps to Prepare Any-night-of-the-week Matcha Swiss Roll with Azuki Cream

Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Homemade Matcha Swiss Roll with Azuki Cream. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Matcha Swiss Roll with Azuki Cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matcha Swiss Roll with Azuki Cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Matcha Swiss Roll with Azuki Cream is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Matcha Swiss Roll with Azuki Cream estimated approx 1 hour.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Matcha Swiss Roll with Azuki Cream using 11 ingredients and 12 steps. Here is how you cook that.

Fluffy cake, with a hint of green tea, wrapping delicious red bean cream (: Simply a taste of Japan right at your home

Ingredients and spices that need to be Make ready to make Matcha Swiss Roll with Azuki Cream:

1. Cake
2. 4 egg whites
3. 4 egg yolks
4. 80 grams caster sugar
5. 30 grams oil
6. 40 grams cake flour
7. 1 tbsp matcha (green tea) powder
8. Azuki (Red Bean) Filling
9. 100 grams red beans
10. 1/2 cup caster sugar
11. 100 ml whipping cream

Instructions to make to make Matcha Swiss Roll with Azuki Cream

1. Wash and soak your red beans overnight. On the next day, cook your red beans in a large pot of water until soft. Mash them with a fork until they resemble a paste then stir in sugar. Cook over medium heat to dissolve the sugar while stirring continuously. When done, set aside.
2. Preheat oven to 170degreesC. Line your baking tray with parchment paper.
3. Using a stand mixer with a balloon whisk attached, whisk egg whites until soft peaks form. Add in 40g of sugar gradually then whisk until stiff peaks form. (Do this concurrently with steps 3 and 4)
4. In another bowl, beat the egg yolks and remaining 40g of sugar until pale and creamy. Stir in oil.
5. Combine cake flour and matcha powder. Sift the mixture 2-3 times before adding it to the egg yolks mixture. Mix well.
6. Carefully fold in the egg whites, 1/3 at a time, into the egg yolks mixture. Bang the bowl 2-3 times against the worktop to remove big air bubbles.
7. Slowly pour batter onto ur baking tray and spread it evenly. Bang the tray against the worktop 1 more time.
8. Bake for 15mins. While baking, beat whipping cream until stiff. Stir in the red bean paste until well-incorporated. Chill in the fridge for later use.
9. When cake is done, remove and let cool. Place another parchment paper on top of the cake and flip it over. Peel off the parchment paper sticking to the cake then flip it over again.
10. Spread your red bean cream, avoid putting too much at the sides and top 1/4 of the cake because the cream will be pushed out eventually.
11. Starting rolling the cake from the bottom, tightening the roll as much as u can along the way. When done, wrap with the parchment paper and a clingfilm. Twist the sides to secure then chill in the fridge overnight to allow the cake to set.
12. When ready to serve, slice them into thickness of about 2cm and dust with icing sugar (optional).

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