牛肉盖饭&绿茶草莓蛋糕卷(Gyu-don & Matcha Strawberry swiss roll)

收到Lydia的食谱这么久都没有介绍这本好书很是惭愧。

尝试做了里面的几个食谱觉得简单又好吃。

是很适合我的一本书。

尤其那个溏心蛋就做了几回。

我也很喜欢他的铁板烧饼，可惜我最近忙透了，没能一个一个的上食谱。

今天就上个简单但很好吃的牛肉盖饭和绿茶草莓蛋糕卷吧！

说到这个蛋糕卷，我已经做了3次却没有上过一次食谱。

照片也拍了3次，说起来有点对不起这个蛋糕。

其实最近很努力做全蛋式和分蛋式蛋糕卷，因为一直都觉得蛋糕组织做得不够细腻。

努力是肯定有回报的。

最近的全蛋海绵蛋糕和分蛋式的都做得还不赖。

希望你们也喜欢。

Beef Stew Over Rice (Gyu-don):

• 2 cups boiling water and 2 tsp Dashi powder
• 2 Onions, sliced
• 2 tsp grated fresh Ginger
• 500g Beef, thinly sliced
• 1tbsp Sugar
• 1tbsp Sake 
• 4 tbsp Japanese Soy Sauce
• Steamed Rice, spring onion (chopped), some toasted sesame seeds, to serve.
• 
  
Method:

1. Place water, dashi powder, ginger and onions in a saucepan and boil 3 min.
2. Add sugar, sake, soy sauce, beef, and stir to combine well.  Bring to the boil, cover with lid and simmer for 15min or until beef has absorbed the flavour, onions are caramelised and liquid is reduced to half. 
3. Transfer to serving bowls (with rice inside) together with the sauce, garnish with spring onion and toasted sesame. Serve warm.
4. You may crack a fresh egg on top to add flavour but i just replaced it with braised egg.



Matcha Swiss Roll (adapted from 孟老师的美味蛋糕卷)
Ingredients:
• 25g unsalted butter
• 80g egg yolk 
• 25g caster sugar 
• 120g egg white 
• 60 grams caster sugar
• 45g low protein flour 
• 4g  matcha powder
• filling: 180g whip cream, 20g fine sugar, 4 strawberries (cut into half) - Whip the cream with sugar until peak. Put in the fridge until ready to use.
• Method:

1. Melt unsalted butter over a pot of simmering water.
2. In a clean bowl add in egg yolks and caster sugar. Place on the simmering water and whisk until the mixture becomes warm, then remove but keep whisking until the color of the mixture turns a lighter yellow and  thick, add in matcha powder and mix well, set aside
3. Place egg whites in a clean bowl and beat on medium speed. Add in sugar by batches. Continue beating until stiff peaks form. 
4. Using a rubber spatula, add in 1/3 of the meringue to the egg yolks mixture and fold in.
5. Add in remaining egg whites and fold gently.
6. Sieve 1/3 of the flour mixture into batter and fold in lightly. Repeat another 2 times until all the flour mixture is folded in. 
7. Lastly add in melted butter and mix well.
8. Line tray with baking paper and arrange pansy flowers on it.
9. Pour the batter into the pan and using a plastic scrapper, smoothen the batter. 
10. Bake in preheat oven at 180C for 12 minutes.
11. Holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel down the sides of the baking paper carefully to let the heat dissipate.
12. When cake has completely cooled down, flip over onto another piece of baking paper and peel off the used baking paper.

To Assemble:

1. Turn the baked sponge cake onto a new baking baking paper. flower side down.
2. Spread whipping cream evenly onto the cake.
3. arrange the strawberries at the shorter side facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge to allow the swiss roll to set. Slice to serve.