I really like "Okura Toast", and it's the starting point of this recipe.
If you don't know "Okura Toast (小倉トースト)", it's a thinly-sliced toast topped with red bean paste and butter.
It originated at the Mitsuba「満つ葉」cafe in Nagoya in 1921.
Okura Toast from Kako at Nagoya
With bread, red bean paste, and butter, it's easy to make it at home.
The sweetness from the red bean paste goes so well with the slightly salty taste from the butter, it's so good, especially when you eat it with a cup of coffee.
Home-made Okura Toast
And I wanted to recreate its taste in a roll cake.
The most important point that I have to pay attention to is the sweetness of the buttercream, as we already get the sweetness from the red bean paste, we don't need sweet buttercream or I can say that I want it to be "the butter" (but not too rich so we can enjoy it).
Instead of Italian meringue buttercream, I use German buttercream, a buttercream that uses pastry cream as a base. It's easier to control the amount of sugar in the pastry cream than in the meringue. And make the buttercream saltier than usual to make a contrast to the sweetness of the red bean paste.
If you love the sweet, salty, rich taste with a lovely green tea taste, I think that you will love this cake too!!!
Matcha Roll with Sweet red bean paste
Cake batter
40 g ............................. Unsalted butter
70 g ............................. Cake flour
8 g ................................ Green tea powder (Matcha)
1/8 tsp .......................... Salt
110 g ............................. Egg yolk
40 g .............................. Granulated sugar (A)
120 g ............................. Egg white
40 g ............................... Granulated sugar (B)
Filling
250 g ............................... Sweet Red bean paste
German buttercream
150 g ............................... Unsalted butter
1 recipe ........................... Pastry cream
Pastry cream (for the buttercream)
1 ..................................... Egg yolk
1/4 tsp ........................... Salt
30 g ............................... Granulated sugar
7 g .................................. Cornstarch
170 g ............................... Milk
Put the egg yolk, granulated sugar, salt, and cornstarch into a saucepan. Whisk until it becomes light in color.
Warm the milk in the microwave (600W) for 1:30 minutes.
Add the warmed milk gradually.
When it comes to a boil, remove it from the heat.
Pass through a sieve.
Cover with plastic wrap, press to contact the pastry cream, and let the pastry cream cool completely before using it.
Make the cake:
Preheat the oven to 180℃.
Line a 25x35cm roll cake pan with baking paper.
*you can use a 30x30 cm. pan too.
Melt the butter in the microwave and let it cool slightly.
Use it when it's about 40℃.
Sift the flour and green tea powder together and set aside.
Beat the egg yolk, salt, and sugar (A) together.
Until it becomes light in color.
Beat the egg white until foamy and add the sugar gradually.
Beat until firm peaks formed.
Put 1/4 of the meringue into the egg yolk bowl and mix slowly with a whisk.
Fold the rest of the meringue in 3 additions.
Fold 1 cup of the batter into a warm butter bowl and set it aside.
Fold the sifted flour in 3 additions.
Pour the melted butter mixture into the bowl.
Fold to combine.
Pour the batter into the prepared roll cake pan and level the top. Tip: Drag the stick along the edge of the cake to keep the edge of the cake neat when baking.
Tap the pan to remove large air bubbles.
Bake for 12 minutes in the the180℃ preheated oven.
Remove the cake from the pan and cover it with a new piece of baking paper.
Let the cake cool completely while making the buttercream.
Beat the pastry cream and add the butter gradually. Beat until fully combined.
Use a spatula to mix the butter (this will remove some air from the buttercream).
Trim the end of the cake obliquely.
Flip the cake, and trim the opposite end of the cake obliquely too.
Pipe the buttercream and sweet red bean paste over the cake.
Roll the cake into a cylinder.
Use the ruler to tighten the cake by pushing it while pulling the paper.
Tip: Put into Log Cake mold (if you have it) the shape of the cake will be more beautiful.
Refrigerate until set before cutting it into pieces.
Matcha Roll with Sweet red bean paste
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