Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream
Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream

Hi everyone, hope you are having an incredible day. Today, I will show you a way to prepare a special dish, fluffy green tea chiffon swiss roll with adzuki cream. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream is something that I have loved my whole life. They’re nice and they look fantastic.

This time I wanted to use adzuki cream so I made a green tea-flavoured sponge. I tried different recipes to make delicious Swiss rolls and finally I came up with this recipe. With this recipe, you will have a fluffy sponge and be able to roll easily without damaging.

To begin with this particular recipe, we must prepare a few components. You can cook fluffy green tea chiffon swiss roll with adzuki cream using 10 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream:
  1. Ingredients for the sponge:
  2. 45 grams Plain flour
  3. 5 grams Matcha
  4. 3 Eggs
  5. 70 grams Fine granulated sugar (or normal sugar)
  6. 2 tbsp Fresh Cream
  7. 1 Hot water for bain marie
  8. Ingredients for cream:
  9. 170 grams Fresh cream
  10. 100 grams Adzuki bean paste

Matcha (green tea powder) flavors both the cake and the cream in this pretty and delicious Japanese dessert you can make in under an hour. Green Tea Swiss Roll. this link is to an external site that may or may not meet accessibility guidelines. Innisfree Refining Cleansing Cream with Green Barley. Innisfree Intensive Hydrating Eye Roll-on with Green Tea Seed.

Instructions to make Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream:
  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.
  2. Preheat the oven to 355°F/180°C. Shift together the flour and baking powder. Separate the egg yolks and whites.
  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.
  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.
  5. Add three egg yolks and whisk until fluffy as showed in this photo.
  6. Shift again the flour and matcha and add to Step 5. At this point, heat the cream over a bain marie.
  7. Stir the mixture gently and well by lifting from the bottom of the bowl and folding in.
  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.
  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.
  10. Bake in the oven at 355°F/180°C for 11 to 12 minutes until the skewer inserted in the middle comes clean.
  11. Remove the pan from the oven and lay on a cooling rack. Cover with kitchen paper or tea towel and leave to cool.
  12. Meanwhile, make the adzuki cream. Whisk the cream until a soft peak is formed and add the adzuki beans. Whisk again.
  13. Do not over-whisk the cream, otherwise it will separate. Chill the finished cream in the fridge.
  14. After the sponge cake has cooled, peel off the baking paper off. Gently peel off 3 cm border at the closest end.
  15. Place the sponge onto a slightly bigger paper or work surface (at this point, the paper of the sponge bottom is still attached).
  16. Spread adzuki cream from Step 13 evenly on the sponge, leaving a 1 cm border at one end with less cream.
  17. Lifting the paper at your end, fold in the end of the sponge.
  18. Roll the sponge over by pulling the paper, ensuring that the sponge is rolled tightly.
  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.
  20. Leave to rest in the fridge for at least one hour and you will have a delicious Swiss roll.

Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. The green tea and black sesame recipes entice me the most. So, I tried my hand at the green tea swiss I did not do a good job at baking it, for the roll was not fluffy enough, I should have let it baked for The next time I do it, perhaps I shall spread the red bean paste first, then the whipped cream. I baked this green tea swiss roll last week and it's gone within a half day. Here I'd also share some simple tips on how to roll a beautiful Swiss roll at the end of the recipe.

So that’s going to wrap this up for this special food fluffy green tea chiffon swiss roll with adzuki cream recipe. Thank you very much for reading. I am confident 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 family, friends and colleague. Thank you for reading. Go on get cooking!