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Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll

Before you jump to Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us have been trained to think that comfort foods are terrible and are to be avoided. But if your comfort food is candy or junk food this can be true. Other times, comfort foods can be utterly nourishing and good for us to eat. Some foods really do elevate your mood when you eat them. When you are feeling a little down and need an emotional boost, test out a few of these.

Your mood can really be helped by green tea. You knew it had to be mentioned in this article, right? Green tea is loaded with a certain amino acid known as L-theanine. Research has proven that this amino acid promotes the production of brain waves. This helps better your mental sharpness while having a relaxing effect on the rest of your body. You likely already knew it is not difficult to get healthy when you drink green tea. Now you know that applies to your mood also!

As you can see, you don’t need junk food or foods that are terrible for you just so to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to easy & fluffy matcha green tea chiffon swiss roll recipe. To make easy & fluffy matcha green tea chiffon swiss roll you need 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
  1. Get Chiffon cake batter:
  2. Take 5 Eggs
  3. Get 90 grams Plain flour
  4. Provide 10 grams Matcha
  5. Prepare 100 grams Sugar
  6. You need 60 grams Vegetable oil
  7. Prepare 75 grams Hot water
  8. Prepare Adzuki bean cream:
  9. Get 200 ml Double cream
  10. Get 1 about 200 grams Tinned sweet aduki bean paste
Instructions to make Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
  1. [Prep] Line baking paper on a cookie pan. Shift flour and matcha. Separate the egg yolks and whites. Preheat the oven to 375°F/190°C.
  2. [For the chiffon cake batter] Make the meringue. Whisk the egg whites lightly. Divide half of the sugar into several portions and add each portion at a time to the egg whites. Whisk constantly all the time until stiff peaks form.
  3. Use the same electric mixer without washing it. Add the rest of the sugar into the egg yolk bowl and whisk until pale and fluffy like a mayonnaise-like consistency.
  4. Drizzle vegetable oil into the Step 3 egg yolk mixture bowl and stir well. Add hot water and stir well. Mix in the shifted dry ingredients and add 1⁄3 of the meringue. Stir well, add half of the rest of the meringue and stir well again. Use an electric mixer until this stage.
  5. Pour the Step 4 into the rest of the meringue bowl and fold in quickly with a rubber spatula. Move the bowl with one hand and stir the mixture, lifting from the bottom of the bowl by another hand to mix the meringue and matcha batter.
  6. Pour in the batter to the cookie pan and remove excess air by hitting the pan from the bottom several times. Bake in the oven at 375°F/190°C for 15-17 minutes until a skewer inserted in the middle comes out clean.
  7. After baking, transfer the chiffon sponge with baking paper onto a cooling rack. After it cools down, cover with cling film to prevent drying (when you peel off the cling film you can remove the soggy surface stuck to the cling film at the same time).
  8. [For the adzuki bean cream] Whisk double cream until it becomes your preferred hardness. Mix in the tinned adzuki bean paste with a plastic spatula. -If you use 1 tin of adzuki bean paste to mix with 200 ml of cream, it will not be so sweet. If you prefer sweeter cream add 1 tablespoon of sugar when you whisk the cream.
  9. [Finishing] Peel off the baking paper from the bottom of the chiffon sponge. Place the sponge on another sheet of baking paper. Slice the edge of the sponge at the far end diagonally. Spread adzuki bean cream on the sponge (leaving 2 to 3-cm border at the far end). Roll the sponge by lifting up by the baking paper.

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