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Main Ingredients
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2 1/2
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oz
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all-purpose flour
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3
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teaspoons
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Matcha (green tea powder)
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3 1/2
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tablespoons
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unsalted butter
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4
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pieces
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large egg yolk - at room temperature
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1
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piece
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large egg - at room temperature
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3
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tablespoons
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whole milk #1
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5
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tablespoons
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whole milk #2
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Meringue
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4
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pieces
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large egg white - at room temperature
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4
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tablespoons
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sugar
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Preparing a special pan for baking
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Cut out a piece of clean cardboard into the same size as the bottom of a 12 1/4 x 9 inch jelly roll pan. Wrap it up with aluminum foil. Line the jelly roll pan with foiled cardboard. This cardboard serves to provide mild heat throughout batter. Place parchment paper on top of the cardboard, with 4 sides rising up for about 1 1/2 inches (taller than the jelly roll pan sides). Place a silicon baking sheet on the paper for a successful baking result.
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Green tea batter
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Sift flour and green tea powder together on parchment paper, and set aside.
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Bring butter in a small sauce pan and heat it over medium heat until being melt. Add the sifted flour mixture to it and mix well. Continue to mix over medium heat for 5 minutes or until getting shiny.
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Bring 3 tablespoons of milk to the mixture and quickly mix it well. Turn heat off when the mixture mixed well.
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Add egg yolk to the mixture and quickly mix well. Then add a whole egg to it and quickly mix well again. Bring 3 tablespoons of milk to the mixture, and mix well until the mixture starts to come together. Bring the remaining milk until the mixture gets creamy.
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Bring the mixture on a strainer set over a large bowl and scrape it so that fine mixture comes down in the bowl. Cover the bowl with a wet towel to keep moisture inside. Set aside.
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Making meringue: Beat egg white until getting foamy using a hand-held mixer (or a standing mixer with a whisk attachment) at low speed.
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Continue to beat at medium speed until soft peaks get formed. Then gradually add sugar to it with the mixer at high speed, and continue to beat it until getting thick and shinny (or thick enough to hold peaks when mixer being turned off).
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Gently mix 1/3 of the finished meringue folding into the prepared green tea batter before the remaining 2/3 being mixed.
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Baking cake
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Preheat oven at 475 degrees F. Transfer the prepared batter into a specially prepared pan, and evenly spread it with an offset spatula.
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Decrease the oven temperature to 360 degrees F, and bake the batter for 10 to 12 minutes or until getting lightly brown on top.
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Remove the baked cake along with parchment paper from the pan and place it on a wire rack with the paper at bottom to let it cool down to room temperature.
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Place the cooled cake along with parchment paper upside down on a large board. Peel off the old paper and a silicon sheet. Place a new parchment paper on top. Turn it over now placing the new paper at bottom. Trim the edges of the cake about 1/8 inch. Set aside.
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Rolling Up
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Making whipped cream: Using a standing mixer with a whisk attachment, whip heavy cream at medium speed until soft peaks are formed. Add sugar and vanilla extract to it, and continue whipping at high speed until the cream forms stiff peaks.
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Using a spatulas, spread the whipped cream over the entire cake, leaving 1/5 of it at one end.
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In the middle of the cake, place Azuki bean paste (or sweetened Azuki beans) from left to right on top of the spread cream.
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Holding the right and left ends over the paper, roll up the entire cake toward the end with no cream being pasted, wrapping up all around the cake with the paper.
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Adjust the cake shape over the paper.
Keep in refrigerator overnight so that cream would be set with the cake.
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