Tea and milk, frozen cocoa rolls
By VicentaLakin
I've been trying to make a cake roll, but I don't want to go too far, and I've just spent a big bucket of light cream, and I've been doing a simplest twirl, and I've added a little bit of color, and I've made a cup of tea, and I've made this cake, which is already relatively simple, a lot thicker。
Recipe Recommendations
- Hurricane cake 1 set
- fish film 1 tablet
- milk 125g
- fine sugar 25g
- corn starch 10g
- matcha powder
- light cream 75g
- milk fragrance
- baking
- an hour
- simple
Steps for Tea and milk, frozen cocoa rolls
1
Chocolate chili 170 degrees, baked for 15 minutes. Please refer to the previous version of Chocolate Ribbon
2
Fish film is pre-positioned in fresh water, soft and spare. Milk, fine sugar, corn starch and tea powder are mixed evenly, added to the cream, and the fire continues to stir to sticky and out of the fire. After the fire, the bubbled fish film is added, mixed to full melting, poured into the smaller rectangular moulds and frozen to full condensation into the milk freeze。
3
When you're baked, tear out the baking paper。
4
Turning the disemboweled wind and slashing the surface evenly, mainly to allow rolls and rolls, be careful not to cut。
5
Cream cream with thin sugar. Scratch cream on the surface evenly。
6
Frozen into strips, one third of the cake。
7
Roll it in a cake roll, and when it's done, turn the mouth down and hold it for 15 minutes。
8
And make cocoa cream。
9
Of course, cocoa cake rolls can also have cocoa frost, rather than tea and cream, depending on your preferences。
10
The biggest feature of this cake roll is the infinity of the blue。