Matcha and Chestnut Rolls
Candied chestnuts, matcha, and soy sauce come together in a delectably balanced sweet treat
25min+
189kcal
39mg
- Nutrition facts are for one serving.
- Time to cool, set and chill are not included in the cooking time.
- Ingredients for one 28 x 28 cm/11 x 11 in. baking sheet.
Ingredients(Servings: 8)
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If you are concerned about mirin's alcohol content, heat in a heat-resistant bowl in a microwave for 10 seconds at 600W before using.
※If using roasted chestnuts instead of candied chestnuts, add 1/2 to 1 Tbsp of sugar to (B).
Directions
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Roughly chop up the kuri.
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Place the eggs and sugar into a bowl, use a mixer over a warm water bath to mix until whitish in color.
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Add the olive oil to (2), then add a mixed together (A). Sprinkle in the pancake mix, use a rubber spatula to quickly combine.
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Line a baking sheet with parchment paper, pour (3) in evenly, and bake in an oven at 170 C (338 F) for 15 to 18 minutes. Bake until lightly golden, remove and allow to cool.
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Use a mixer to whip the heavy cream, add in (B) halfway and mix for a further 8 minutes, then add and stir in (1).
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Remove the parchment paper from (4), place onto the parchment paper once more and use a knife to even off the edges.
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Spread on (5), use the parchment paper to roll up from the nearest edge. Making sure the end of the roll is facing downwards, place the cake roll into a refrigerator for about 30 minutes to set and chill. Cut into easy to eat slices and serve onto plates.
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