Cake roll
By VicentaLakin
I like the taste of a light tea
Recipe Recommendations
- white granulated sugar 40g
- water 20g
- salad oil 75g
- milk 50g
- condensed milk 30g
- low-gluten flour 110g
- cornstarch 30g
- matcha powder 15g
- egg yolk of 6
- egg white of 6
- lemon juice 5 drops
Steps for Cake roll
1
Low-banded flour mixed with tea powder
2
Sugar, water, milk, mixed milk
3
Add sifted tea powder, smoothed and smoothed
4
I'll just add the yolk
5
Add sugar, lemonade, an electric omelet to a wet hair bubble
6
You'll have half of the cream in the paste, even with a razor
7
Put the mixed paste in the board with the oilpaper and wipe the face with a razor. Ping
8
Put it in a pre-heat oven, 160 degrees, 120 degrees, 30 minutes
9
When the cake cools, a sheet of paper or tin paper on the table, cake on the paper, a thin cream on the face of the cake, roll up the cake, roll up the cake, roll the cake in silence for 10 minutes to prevent it from loose
10
cut the cake with five five-cm-long omelets, decorate it with chocolate fittings, and put in some glucose-proof powder