Matcha four seasons cake roll | Corman International

Name: 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)

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A recipe for Baker-Pastry Chef | Recipe calculated for 24 pieces | 4 completion stages

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.

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