抹茶蛋糕卷 如何做出完美不开裂的毛巾卷 Matcha Green Tea Swiss Cake Roll

之前的视频我们做了不掉皮不开裂的的原味戚风蛋糕卷，今天这期视频我们来做一个抹茶味的毛巾卷。毛巾卷顾名思义就是表面像毛巾一样，是把蛋糕有皮的那面放在内侧。做毛巾面的蛋糕卷，需要注意的是烤盘内部的垫衬，最好的选择是用油布，烘焙纸比较容易起皱，而硅胶垫容易让蛋糕底部结皮无法形成漂亮的毛巾面。此外，制作蛋糕卷的蛋白打发不可以过硬，打发到湿性发泡和中性发泡之间就好了，打发太硬容易导致蛋糕卷开裂。最后，卷蛋糕卷要在蛋糕还稍微有一点点温度但又不太热的时候卷，否则蛋糕晾凉过程中变得太干也会在卷的过程中开裂。但是如果蛋糕卷温度太高，会导致打发的奶油融化。注意了以上要点，就会制作出不开裂的毛巾面蛋糕卷了。

In my previous video, I made a cream cake roll which you have the skin facing outside. In this recipe, we are going to a cake where you have the skin facing inside, leaving a beautiful towel-like finish on the outside to compliment the green color of our matcha cake. To have a perfect finish, you need to line your baking sheet with a non-stick baking sheet liner(you can find that on Amazon). If using parchment paper, the paper may get wrinkled and you will get a wrinkled finish of you cake. For the meringue, you want it to reach soft peak or close to firm peak, don't get it into stiff peaks, otherwise the cake may crack when you roll it. Finally, the timing to roll the cake is very important, if the cake is cooled too much, it is not flexible enough to roll and may crack. However, if the cake is too warm, it may melt the cream you put on top.

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打发蛋白攻略：https://youtu.be/sQs2EcDBDO8
不掉皮不开裂的正卷原味戚风蛋糕卷：https://youtu.be/PnISflVsnoc

介绍Intro(0:00)
预热烤箱Preheat the oven(0:08)
蛋糕糊制作Batter(0:15)
入模Fill the pan(3:03)
烘烤Bake(3:46)
夹馅制作Filling, Part 1(3:58)
蛋糕出炉晾凉Prepare the sheet cake(4:15)
夹馅制作Filling, Part 2(4:48)
夹馅卷卷Assemble(5:20)
切片Slicing(6:18)
成品Final Product(6:28)

【用料清单】烤盘尺寸28cm*28cm，或任何面积相似的烤盘均可。面积差超过15%需按面积比例调整配方。
鸡蛋 4个(带壳55g-65g之间均可)，恢复室温再使用
细砂糖 65g
低筋面粉 60g(可用 50g普通的中筋面粉+10g玉米淀粉代替）
油 55g(选择味道不重的油即可，不要用黄油或橄榄油）
牛奶 55g, 最好恢复室温使用
抹茶粉 6g（2.5 tsp), 尽量选择品质好的抹茶粉，颜色和味道都会更好
白醋 5g

夹馅部分：
淡奶油 200g
细砂糖 25g（此处糖量可以根据个人口味调节）
抹茶粉 4g (1.5tsp)

烤制：170°C/340°F烤25分钟，时间和温度可能需要根据自己烤箱调整。

【Ingredients】Baking sheet 28* 28cm or similar sized pan. If the size difference is greater than 15%, adjust the recipe proportionally based on the size ratio.
4 Eggs(55-65g with shell), at room temp
Granulated Sugar 65g
Cake Flour 60g(Use 50g All purpose flour + 10g corn starch as substitution)
Oil 55g(any flavorless oil, do not use olive oil or butter)
Milk 55g, at room temp
Matcha Powder 6g/2.5 Tsp
Vinegar 5g/1Tsp

Filling：
Heavy Cream/Whipping Cream 200g
Sugar 25g/ 1 3/4 Tbsp
Matcha Powder 4g(1.5 Tsp)

Bake for about 25 mins at 170°C/340°F. You may need to adjust the temperature and time based on your own oven.
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