Matcha four seasons cake roll | Corman International

Ingredients

• 210 g pasteurized liquid egg yolks
• 145 g milk
• 125 g sugar
• 350 g pasteurized liquid egg whites
• 15 g Matcha green tea powder to taste
• 80 g honey
• 100 g T45 flour
• 25 g Corn Strarch
• 90 g vegetable oil
• SQ Pistachio green food colouring (to adjust)
• 500 g white chocolate 33%
• 150 g cocoa butter
• 25 g grape seed oil
• SQ liposoluble pistachio green colouring
• 214 g Sculpture 30.2% fat
• 21 g invert sugar
• 21 g glucose syrup
• 73 g white chocolate 33%
• 26 g cocoa butter drops
• 318 g Sculpture 30.2% fat
• 1/2 vanilla pod (or vanilla extract)