Recipe of Super Quick Homemade Moist Fluffy Green Tea Chiffon Swiss Roll

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Make Homemade Moist Fluffy Green Tea Chiffon Swiss Roll. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moist Fluffy Green Tea Chiffon Swiss Roll, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist Fluffy Green Tea Chiffon Swiss Roll delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Moist Fluffy Green Tea Chiffon Swiss Roll using 10 ingredients and 22 steps. Here is how you can achieve that.

This is my first green tea cake recipe. When you mix the adzuki beans, the fresh cream will look runny at first, but don't worry. If you continue to whisk, the cream will whip quite nicely. When you peel off the cling film from the cooled sponge, it might damage the sponge surface but the cream will be on top, so don't worry. For 28 x 28 cm [11.0 x 11.0 in] swiss roll baking pan. Recipe by Rearea cheese

Ingredients and spices that need to be Prepare to make Moist Fluffy Green Tea Chiffon Swiss Roll:

1. Chiffon Swiss Roll ingredients:
2. 3 large Eggs
3. 33 grams Plain flour
4. 7 grams Matcha
5. 60 grams Sugar
6. 1 tbsp Water
7. Adzuki bean cream ingredients:
8. 200 grams Coarse adzuki bean paste
9. 200 ml Fresh cream
10. 1 tbsp Milk

Instructions to make to make Moist Fluffy Green Tea Chiffon Swiss Roll

1. Leave out the eggs at room temperature. Preheat the oven to 355°F/180°C. Line a pan with baking paper.
2. Combine and shift the flour and matcha several times.
3. Put eggs and sugar in a bowl and put on a bain-marie at about 140°F/60°C. Whisk with an electric mixer at high speed.
4. Check the temperature of the egg mixture and when it's 97°F/36°C (it should feel a little warm to the touch), remove from the bain-marie and continue to whisk.
5. After the mixture is fluffy (about 5 minutes after the bain-marie) reduce the speed and whisk slowly for about 3 minutes.
6. Whisk until the batter looks like the photo. It looks shinier than when whisked at high speed. In this photo you might not see much difference, though.
7. Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
8. Add the prepared flour in one go and whisk about 40 times until shiny and thick.
9. Pour in the batter from above into the pan and flatten the surface with a dough scraper.
10. I omit spraying water on the surface because it doesn't make a lot of difference.
11. Bake in oven at 356°F/180°C for 12 minutes.
12. After baking, remove from the oven. Drop the pan on the cooling rack from 20-cm high to prevent shrinking.
13. Peel off the baking paper, wrap the sponge with cling film and lay on a cooling rack. Put the sponge and cooling rack into a large plastic bag and cool down completely.
14. Meanwhile, make the adzuki cream. Mix the tsubu-an, 50 ml of fresh cream and 1 tablespoon of milk until smooth.
15. Whisk the rest of the cream in another bowl until soft peaks form.
16. Add Step 14 into the soft-whipped cream and whisk until slightly stiff. Check your work as you go.
17. After the sponge has cooled down, slice off the edge at the far end diagonally to let the edges seal together nicely.
18. Spread the cream on the baked side of the sponge. Put more cream towards your end and less cream towards the far end.
19. Roll up the sponge and place the rolled sponge with the joint under. Wrap the Swiss roll with cling film and chill in the fridge for at least one hour.
20. After chilling, slice the Swiss roll with a warmed knife. Every time you slice, clean the blade to make eat cut nice and clean.
21. Moist Fluffy Plain Swiss Roll; Chocolate version
22. Cookpad user "Hina & Yume" made this Swiss roll with strawberries in the centre.

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So that's going to wrap this up with this special food Steps to Make Any-night-of-the-week Moist Fluffy Green Tea Chiffon Swiss Roll. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!