Today I made a matcha chiffon roll cake using kotobuki flour. Before, I made chocolate chiffon roll cake using other brand of flour. I counted I have failed each time making chiffon roll cake with that flour. The surface was always WET somehow. So, today, I went back to kotobuki flour. Both flour high quality low protein flour (from Japan) but different result. I think, my recipe and temperature trick are most suitable with kotobuki flour. The surface of the cake was dry, yet still flexible to roll.
So lesson today is if a particular brand and variant has already given a good result, then stick with it. This brand issue is important. Use the same brand ingredients when our cake is already good with it.
It’s my personal opinion, sometimes I feel that when a chef endorses particular brand, the chef creates recipe that is suitable with the brand. I’m grateful that I’m from of old school when ingredient brands are not as many as current days; the recipes, even though not mentioning brands, I knew what to use because it was the only brand available at the time.
Then time flies and more brands for cake ingredients are available. I tried some new flour brands (endorsed by baker and chef in social media) and the cake was ruin somehow when using my regular recipe. So, I didn’t use it anymore (unless for cake which doesn’t need to be pretty like lady’s finger or dacquoise biscuit).
This is my matcha chiffon roll-cake.
Before we roll the cake we better cut the whole edge because sometimes it’s hardened and pretty affecting when we roll the cake. It makes the cake not flexible to roll; thus, can create crack.
This is my fave rolling a roll cake video https://www.youtube.com/watch?v=1FqduneEJkU&list=PLeSDq5LFJLYRIBQ8xoeMiSCV75Np3dOdt&index=1&t=414s It’s difficult for me to explain how I roll a cake. Thank’s to the youtuber for making this video. This is exactly how I roll my cake. He/She shows the step “number zero” of how to roll a roll cake.
those were snack bonus for the baker 😍😁
The matcha I used is a pretty expensive one. Yet, it gives ‘creamy smell’, the taste is not bitter like cheaper one. The price even raise more now. Matcha is always the most expensive product of Udin’s Life, whether it’s cipon, regular chiffon or chiffon roll cake, it’s always the most expensive.
I used azuki or adzuki beans paste for filling instead the original recipe’s filling that is cream cheese. It may be good with cheese filling but I’m not suitable with the (original) cream cheese filling recipe. I prefer “sweet” taste to be combined with matcha flavor rather “sour taste”. The filling was bought, not homemade. I made homemade paste 2 times and it was stale quite fast. I didn’t add milk or dairy products but still it stales pretty fast. So, this time, I just bought the ready-to-use adzuki paste from market. The taste is not bad.
This chiffon roll cake is very soft and the matcha aroma is “clear” . I think, next time I make it again, I will try to spread the paste all over the cake. I only put on the edge when making this matcha roll cake. It didn’t give “big” impact.
Just like any other chiffon based roll cake, the surface skin is quite fragile and easily “peeled” if we touch it, especially with wet hands. It’s different from sponge cake based roll cake. I also never roll a chiffon roll cake while it’s still hot, yet, I might doing that with sponge cake based roll cake.
*Silakan copas tulisan saya di google translate jika ingin membaca dalam bahasa indonesia.