Recipe – Matcha Roll with Azuki Cream
I must admit, this is not the nicest roll I have done. But it tastes so good that I have to share. The girlfriend has just became a businesswoman. She has opened zairyo.sg – an online store selling a selection of freshly-imported premium food products such as seafood, seasonal vegetables and fruits, premium meats, sauces, condiments and snacks. When I met her the other time, she handed me a bottle of Matcha Jam specially air-flown from Kyoto, Japan. Immediately, I thought of baking a matcha roll, a recipe that has been kept in my to-do list for the longest time.
- 30g all-purpose flour
- 30g cake flour
- 1 tsp zairyo.sg Matcha Jam
- 1/2 tsp Matcha power
- 180g eggs
- 90g sugar
- 20g unsalted butter
- 40g milk
- 180g heavy cream
- 20g sugar
- 50g red bean paste
- canned sweet chestnuts
- fresh blueberries
- Preheat oven to 180 degree celsius. Line a shallow 30-cm square baking tray with parchment paper, leaving 2cm overhang.
- Fill a pot with water and simmer over medium heat. In a heatproof bowl, whisk eggs and sugar lightly. Place over simmering water an whisk constantly in large strokes until the mixture turns slightly pale.
- Transfer mixture to the mixer and whisk at high speed until mixture turns creamy and off-white.
- Heat butter and milk in a microwave oven for 30 seconds. Stir to mix.
- Add half the warm butter and milk liquid into the egg mixture. Beat until the mixture is double in volume. Add in matcha jam and whisk for another 5 seconds.
- Fold in sifted flour and matcha powder until fully incorporated. Fold in the remaining butter and milk liquid. Do not overmix.
- Pour batter into baking tray, gently smothen the surface. Bake for 10 to 12 minutes or until surface of the sponge is brown.
- Place sponge roll on wire rack. Peel away parchment paper at the side and leave to cool for 30 minutes.
- To prepare red bean cream, whisk heavy cream and sugar until soft peaks form. Add read bean paste and whisk at medium speed for 5 seconds.
- Peel off parchment paper at the bottom of the sponge. Spread with red bean cream. Roll cake up together with parchment paper.
- Keep cake refrigerated for at least 30 minutes. Trim ends of the cake. You can decorate with cream, sweet chestnuts and blueberries. Store refrigerated for up to 2 days.
The matcha jam is made of Hokkaido milk, fresh cream, sugar and matcha. It tastes great on it’s own, on crackers, on cakes, on toast, on waffle, on everything and anything. Hope you enjoy the recipe, TGIF!