抹茶と小豆のシフォンロール【Matcha and Azuki Chiffon Roll 】/パティシエが教えるお菓子作り

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lighter.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

matcha powder

🥗Healthier: spirulina powder

💰Cheaper: green tea powder

Spirulina is nutrient-dense and often less expensive.

Prepare a baking tray with parchment paper.

Mix the dry ingredients thoroughly.

Preheat the oven to 180°C (350°F).

Whisk egg yolks and add sugar. Use a hand mixer to beat until pale.

Once thick, gradually add rice oil, mixing well each time.

When combined, add milk little by little on low speed.

Sift in ingredients and gently mix with a whisk from the center outward until fully incorporated.

Make the meringue by beating egg whites, adding sugar, and continuing to beat at high speed until soft peaks form. Lower speed to smooth the texture.

Add 1/3 of the meringue to the yolk batter and mix well.

Lightly mix the remaining meringue, then pour all of the yolk batter into it. Start by mixing with a whisk, then use a spatula to mix thoroughly and evenly.

Pour into the baking tray, smooth the surface, and give it a slight shock. Bake at 180°C (350°F) for 17 minutes.

Once baked, immediately give it another shock, remove from the tray, and cool on a cooling rack.

Press a piece of plastic wrap against the surface and flip the cake over, then leave it to cool.

Add 4g of sugar to the heavy cream and beat it over ice water until it reaches soft peaks.

Fold in the sweetened boiled red beans and continue to beat until firm.

Once the cake has cooled, gently peel off the parchment paper.

Place a piece of parchment 15cm longer than the cake on top, flip it over, and remove the plastic wrap and baked surface.

Transfer the cake with parchment to a Silpat mat to prevent slipping, then spread all of the whipped cream evenly over the surface.

Use a palette knife to spread the cream to the edges, then remove about 2cm of cream from the top edge of the cake and set it aside.

Lift the edge of the cake slightly and form a tight roll by carefully rolling the cake, ensuring the center doesn’t loosen.

Once rolled, remove the parchment paper and spread the reserved cream on both ends of the roll.

Cover again with the parchment paper and use a ruler to press the roll. Refrigerate for at least 30 minutes with the seam side down.

Cut into your desired size with a lightly warmed knife and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens