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Explore How to make Matcha Swiss Roll Cake with 774,756 views, 18,873 likes, and 971 comments. Experience the impact of this video content that has captured audience attention.

Cacao! ∴∵ゞ(´ω`*) ♪ I’m showing you how to make Matcha Swiss Roll Cake today. Enjoy the sugar-reduced, mature and acquired taste. I gave it a finishing touch with gold flakes on the matcha-white chocolate glaçage. Thank you for translating the subtitles and video descriptions. Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_c... niconico : http://www.nicovideo.jp/user/1044719 cookpad : https://cookpad.com/kitchen/1890523 ■Matcha Sponge (Inner measurements of the pan: about 240 x 280mm) Whole eggs: 165g (About 3 eggs) Granulated sugar: 65g Flour: 50g A- Matcha: 8g A- Milk: 30g B- Butter: 20g B- Milk: 10g [Recipe] 1. Sift the matcha and melt in warm milk. 2. Add sugar to the well-beaten eggs, and use the hand blender on high over hot water. When it reaches body temperature, take it off. 3. Once the sponge batter drops from the beaters in a slow ribbon-like shape (try drawing an 8), set the speed to slow and smooth it out for a minute. 4. Sift the flour and pour in 1. 5. Have the butter and milk from B melt in the microwave. 6. Take a scoop from 4 and blend it into 5. Add the rest from 4 using the spatula. 7. Once everything is thoroughly mixed, pour it in the pan and bake for 13 minutes over 180℃ ■Matcha cream Whipping cream 35%: 200g Matcha: 8g Granulated sugar: 20g [Recipe] 1. Sift in the matcha and mix with the sugar. 2. Slowly add whipping cream and try to crush the lumps. 3. Whip it over ice water. ■Glaçage (In the video I doubled the ingredients part way through and added it later) ・Milk: 50g ・Starch syrup: 20g ・White chocolate: 110g ・Matcha powder: 5g ・Gelatin sheet: 2.5g [Recipe] 1. Soak the gelatin sheet in water 2. Sift the matcha powder and melt it with white chocolate over hot water 3. Measure in the milk and starch syrup and heat it. 4. When it reaches a boil, add the water-absorbed gelatin and make a cream with 2, then strain. 5. At around 38℃, pour it over the cake. [Ingredients used in the recipe] ■Matcha powder 40g https://amzn.to/2HRuFNk ■Hand blender https://amzn.to/2VmWosw ■Gold flakes 0.1g https://amzn.to/311m4PA ■Gelatin sheets (1.5g x 20 sheets) 30g https://amzn.to/2KlwovK ■Stove grill top https://amzn.to/2BQokNU ■Oven microwave Panasonic NE-BS801（廃盤） ■Convection oven https://amzn.to/2GdAhm4 ■Couverture White chocolate　 Valrhona ‘’Feve IVOIRE” http://amzn.to/2myL2Cn ■Silicone whisk https://amzn.to/2DlhfIU ■Scoop spoon http://amzn.to/2wONkUL ■Portable gas stovetop http://amzn.to/2vuv7ZY ■銅Bronze mini pan 10cm https://amzn.to/2CmhQGv ■Hand mixer (the volume in the video is reduced) http://amzn.to/2gpNsV0 ■Kitchen scissors http://amzn.to/2gqjBvJ [Easy Cocoa Ingredients] ■Pure cocoa powder 1kg https://amzn.to/311cY5j ■Honey https://amzn.to/31120N3 ■Mini whisk https://amzn.to/2HPZvWD

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