Roll cake | Cook kafemaru's recipe transcription

Break the egg into a bowl, add sugar and mix gently, then heat in a water bath at 50 degrees and mix while warming. When it gets warm on the human skin, remove it from the water bath and stand it at high speed with a hand mixer until it becomes white and heavy. Switch the hand mixer to low speed and turn it for about 30 seconds. After adjusting the texture of the dough, divide it into 3 equal parts.

Add the cake flour to the dough divided into 3 parts and mix with a rubber spatula. For plain, add only cake flour, and for the other two, add cocoa and matcha to the cake flour. Mix by scooping from the bottom and mix well until glossy. Finally, add warm milk to each with a rubber spatula and mix.

Roughly pour the dough into the top plate covered with straw paper, drop the dough together with the top plate to remove the air, and flatten the surface with a card.

Bake in an oven warmed to 180 degrees for 11-12 minutes. As soon as it is baked, remove it from the top plate, wrap it to prevent it from drying, and cool it on a net.

When the dough has cooled, remove it from the paper and cut a little diagonally toward the end of the roll. Apply the syrup to the entire surface with a brush, spread the whipped cream on the browned side, and wrap it. Wrap it in a piece of paper and chill it in the refrigerator until the dough settles down. Cut to the desired thickness and complete.