Matcha and Azuki Swiss Roll

It's a wonderful combination to eat azuki with matcha!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 6-8 Prep: 20 min Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour 60g
Granulated sugar 60g
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp
Matcha powder 1 level tbsp
Hot water 1 tbsp
Tinned azuki beans 1

Method

1
Line an oven tray with 3-4 layers of baking sheets so that the base of the sponge doesn't brown.
2
Crack the eggs in a bowl and whisk. Add the sugar and whisk well.
3
In a larger bowl, put some hot water (50℃) and make a bain marie by putting in the bowl from Step 2. Whisk the contents of Step 2 for 2 minutes.
4
Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until the contents reach firm peaks.
5
Sift the flour into Step 4 and fold in lightly with a spatula.
6
In a small bowl, put the ●ingredients and mix. Scoop one ladle of Step 5 into this small bowl and mix well, then return to Step 5.
7
Dissolve the matcha powder in 1 tbsp hot water and add into Step 6 and mix well.
8
Pour Step 7 into the oven tray evenly and bake in a preheated oven 170C for 10 minutes.
9
Remove and allow to cool.
10
Make the cream filling: put the double cream in a bowl and mix with a hand blender...
11
Add the granulated sugar a bit at a time. Make the cream filling quite firm so that it sticks to the sponge.
12
Take out the sponge from the oven tray - the paler side should be the outside when rolled up.
13
On the browned side of the sponge, spread the azuki beans evenly (drain off the excess liquid first). Leave 1cm free at the top.
14
Spread over the cream filling using a sliding motion with the knife, again leaving 1cm clear at the top.
15
Lift the sponge near to you with the baking sheet and roll over to half way. You should have a neat centre core.
16
Continue rolling firmly and tightly until it's fully rolled over.
17
Fill in any gaps with any excess cream on the sides. Put in the fridge for 30 minutes to firm up.
18
I used McDougall's Supreme Sponge flour.
19
For a standard Swiss roll, see recipe ID: 1886.

Tips & Note

●The sponge is thin, it doesn't take long to bake. Don't overcook, as you need a pale finish
●I used a 20x30cm oven tray, it's 4cm high

Matcha and Azuki Swiss Roll

It's a wonderful combination to eat azuki with matcha!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 6-8

Prep: 20 min

Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour 60g
Granulated sugar 60g
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp
Matcha powder 1 level tbsp
Hot water 1 tbsp
Tinned azuki beans 1

Matcha and Azuki Swiss Roll

Recipe ID :1903 Posted on 24 MAY 2016

Serves 6-8

Prep 20min
Cook 10min
views 1,866
printed 24

saved 2

It's a wonderful combination to eat azuki with matcha!

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Ingredients

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3
60g
60g
20g
1 tbsp
2 tbsp
200ml
30g
1 tsp
1 level tbsp
1 tbsp
1

Method

Prep
20min
Cook
10min
1
Line an oven tray with 3-4 layers of baking sheets so that the base of the sponge doesn't brown.
2
Crack the eggs in a bowl and whisk. Add the sugar and whisk well.
3
In a larger bowl, put some hot water (50℃) and make a bain marie by putting in the bowl from Step 2. Whisk the contents of Step 2 for 2 minutes.
4
Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until the contents reach firm peaks.
5
Sift the flour into Step 4 and fold in lightly with a spatula.
6
In a small bowl, put the ●ingredients and mix. Scoop one ladle of Step 5 into this small bowl and mix well, then return to Step 5.
7
Dissolve the matcha powder in 1 tbsp hot water and add into Step 6 and mix well.
8
Pour Step 7 into the oven tray evenly and bake in a preheated oven 170C for 10 minutes.
9
Remove and allow to cool.
10
Make the cream filling:put the double cream in a bowl and mix with a hand blender...
11
Add the granulated sugar a bit at a time. Make the cream filling quite firm so that it sticks to the sponge.
12
Take out the sponge from the oven tray - the paler side should be the outside when rolled up.
13
On the browned side of the sponge, spread the azuki beans evenly (drain off the excess liquid first). Leave 1cm free at the top.
14
Spread over the cream filling using a sliding motion with the knife, again leaving 1cm clear at the top.
15
Lift the sponge near to you with the baking sheet and roll over to half way. You should have a neat centre core.
16
Continue rolling firmly and tightly until it's fully rolled over.
17
Fill in any gaps with any excess cream on the sides. Put in the fridge for 30 minutes to firm up.
18
I used McDougall's Supreme Sponge flour.
19
For a standard Swiss roll, see recipe ID: 1886.

Tips & Note

●The sponge is thin, it doesn't take long to bake. Don't overcook, as you need a pale finish
●I used a 20x30cm oven tray, it's 4cm high

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