And...I'M ON A MATCHA ROLLLLL. Cos I bought 500g worth of matcha powder to feed my addiction. Also, I can proudly announce that I have 15kg worth of flour which I've accumulated from various sources!! THANK GOD!! YES, I AM A FLOUR HOARDER. But I don't think I can go through another dark phase where I couldn't get flour anywhere and I was almost out of it.
Anyway, I've been pretty busy at work these days and so I have less time to bake. I shall plan my next elaborate bake and can't wait to find the chance to do so!
Btw, the yuzu juice I used is a concentrated juice I found in my Asian Supermarket (if you're in Singapore, you can try to find these in the Japanese supermarkets). If you can't find concentrated yuzu juice, you may use yuzu drink (although I don't recommend) because those are normally sweetened with sugar and the yuzu taste may not be as strong when you add in the same amount required in the recipe.
You may view some of the steps in my IGhighlights @thebakerslust
MATCHA YUZU ROLL
Serves 4-6 pax
Prep time: 20mins
Bake time: 15 mins
200g whip cream
2 tbsp icing sugar
2 tbsp yuzu juice
Using your mixer, on high speed, whip the cream and sugar until soft peaks.
Fold in the yuzu juice into the whip cream until the cream is stiffer.
Fridge it until ready to use.
15g yuzu juice
3 large eggs
100g white sugar
40g cake flour (substitute: 35g plain flour, 5g cornstarch)
15g matcha powder
Preheat oven to 180'c. Line a 9" rectangular tray.
In a small bowl, microwave milk and butter together for one minute, until butter is melted. Remove from microwave and add in the yuzu juice. Let cool.
Prepare a small pot, half filled with water and heat till it simmers. In a mixing bowl, add eggs and white sugar. Place the mixing bowl over the pot and stir consistently until the sugar is completely melted. The batter should reach a temperature of 40'c.
If you don't have a thermometer, what I do in my very unprofessional and unsafe way is that I stick my finger into the egg mixture. It should be slightly warm but not scalding hot. Anyway, if you stir it consistently and stick your finger in consistently, you should not end up burning yourself. HAHAHAH. But once again, this is my unprofessional method and DO IT AT YOUR OWN RISK.
4. Remove the mixing bowl from heat and place it on your stand mixer. Whisk it on high until it triples in volume and the bowl is slightly cool to the touch.
5. Using your spatula, take a dollop of the whisked eggs and add into the butter mixture to loosen it. Then, add half of this into the mixer bowl with the whisked eggs. Whisk the eggs again on high, till mixed and still fluffy. (It may decrease in volume as compared to earlier before, but it's okay)
6. Turn off your mixer, and sift the flour and matcha powder in. FOLD gently. Before the flour is fully incorporated, add in the remaining butter mixture and continue to FOLD GENTLY AND DO NOT OVERMIX. When overmixed, you'll see the batter deflate completely and it will not rise in the oven.)
7. Pour the batter into the tray and tap the tray lightly on the table 2 times to remove large air bubbles.
8. Bake for about 12-15 minutes or until the top of the cake browns lightly and you see the sides pull slightly away from the tray.
9. Remove the cake from the tray to let it cool on a cooling rack.
10. [To watch how I roll (; the steps are avail in igstory highlights and in post] When ready to roll, place it on a parchment paper (whichever side is uglier should be facing you) and slather yuzu cream all over. We will be rolling from the breadth of the cake. Dollop additional cream on the side you're starting from, and roll, moving your parchment paper accordingly. Fridge the roll with the parchment paper.
11. Decorate with the remaining yuzu cream and blueberries or whatever. Your art.