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Fluffy Green Tea Chiffon Swiss Roll With Adzuki Cream Recipe

Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream Recipe
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Prepare the ingredients before making Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream in your home. Then, follow these steps below to serve Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream for your family or friends.

Ingredients: Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream

  • Ingredients for the sponge:
  • 45 grams Plain flour
  • 5 grams Matcha
  • 3 Eggs
  • 70 grams Fine granulated sugar (or normal sugar)
  • 2 tbsp Fresh Cream
  • 1 Hot water for bain marie
  • Ingredients for cream:
  • 170 grams Fresh cream
  • 100 grams Adzuki bean paste

How to Make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream in your home by yourself.

    Step 1
  • Line a cookie pan with baking paper. Cut the paper slightly bigger than the actual size of the tin. Make small slits at corners and line the pan.
  • Step 2
  • Preheat the oven to 355°F/180°C. Shift together the flour and baking powder. Separate the egg yolks and whites.
  • Step 3
  • Whisk the egg whites. At first without adding sugar, whisk until stiff peaks are formed. Divide the sugar into three portions and whisk well after each addition.
  • Step 4
  • You will have a shiny and smooth meringue. When you lift the whisk, if stiff peaks are formed and it doesn't collapse, it's done.
  • Step 5
  • Add three egg yolks and whisk until fluffy as showed in this photo.
  • Step 6
  • Shift again the flour and matcha and add to Step 5. At this point, heat the cream over a bain marie.
  • Step 7
  • Stir the mixture gently and well by lifting from the bottom of the bowl and folding in.
  • Step 8
  • After the flour is mixed in, pour in the warmed cream gently using a plastic spatula and mix well as you did at Step 7.
  • Step 9
  • Pour in the batter into the pan and flatten the surface evenly with a palette knife. Tap the tin several times to remove excess air.
  • Step 10
  • Bake in the oven at 355°F/180°C for 11 to 12 minutes until the skewer inserted in the middle comes clean.
  • Step 11
  • Remove the pan from the oven and lay on a cooling rack. Cover with kitchen paper or tea towel and leave to cool.
  • Step 12
  • Meanwhile, make the adzuki cream. Whisk the cream until a soft peak is formed and add the adzuki beans. Whisk again.
  • Step 13
  • Do not over-whisk the cream, otherwise it will separate. Chill the finished cream in the fridge.
  • Step 14
  • After the sponge cake has cooled, peel off the baking paper off. Gently peel off 3 cm border at the closest end.
  • Step 15
  • Place the sponge onto a slightly bigger paper or work surface (at this point, the paper of the sponge bottom is still attached).
  • Step 16
  • Spread adzuki cream from Step 13 evenly on the sponge, leaving a 1 cm border at one end with less cream.
  • Step 17
  • Lifting the paper at your end, fold in the end of the sponge.
  • Step 18
  • Roll the sponge over by pulling the paper, ensuring that the sponge is rolled tightly.
  • Step 19
  • In this method, the baking paper is peeled off as you roll the sponge and the joint comes under the rolled sponge. Wrap the rolled sponge with a big piece of cling film.
  • Step 20
  • Leave to rest in the fridge for at least one hour and you will have a delicious Swiss roll.
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