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Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll
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 Learn How to Improve Your Mood with Food.

Many of us have been trained to think that comfort foods are terrible and to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. A number of foods honestly do elevate your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try some of these.

Green tea is actually great for your mood. You were just anticipating to read that, weren’t you? Green tea is rich in an amino acid referred to as L-theanine. Studies prove that this particular amino acid can essentially stimulate brain waves. This helps sharpen your mental energy while at the same time calming your body. You likely already knew how easy it is to be healthy when you consume green tea. Now you know that green tea can improve your mood also!

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a couple of of these tips 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 only need 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
  1. Get Chiffon cake batter:
  2. Prepare 5 Eggs
  3. Get 90 grams Plain flour
  4. Use 10 grams Matcha
  5. Use 100 grams Sugar
  6. Use 60 grams Vegetable oil
  7. Get 75 grams Hot water
  8. Use Adzuki bean cream:
  9. Use 200 ml Double cream
  10. Get 1 about 200 grams Tinned sweet aduki bean paste
Steps 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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