Double-colour tea cake rolls
By VicentaLakin
Cake rolls like towels don't get tired of eating。
Recipe Recommendations
- low-gluten flour 80g
- salad oil 45G
- milk 45G
- eggs of 4
- fine sugar 80g
- matcha powder 1/2t of
- lemon juice 4 drops
- baking powder 5g
- sweetening
- baking
- half an hour
- ordinary
Steps for Double-colour tea cake rolls
1
The egg yolk is separated, the yolk is in two bowls, and the egg is divided with a small bowl. The advantage of this is to prevent a single egg from failing to separate the egg and destroy the whole eggnog
2
Egg yolk with 20 grams of sugar, refuelling and milk to the oil mix
3
It is also sifted with low-banded flour, which is mixed into yolk paste and sifted with powder. Not without powder
4
Add a few drops of lemon juice to the remaining one third of sugar, hit the fish eye bubble, added a third of sugar to the remaining sugar once the volume has doubled. It's a wet-haired hair bubble, and when you pull up, there's a corner
5
A little ointment with a rubber razor to the protein cream, which is evenly mixed, and then all of the condensed yolk is evenly mixed in the remaining yolk paste. It's not too good to overwhelm, it's too good to melt
6
Half of the cake is covered in another eggbath, and the tea is mixed up, and the two bowls of cake are packed in two sacks of bouquets, and the bag is tightened
7
The saucer, the bouquets, the tip of the corner, the two-colored cakes on the grill, and then the light-shocked grills, and the bubbles out
8
Then you put it in a preheated oven, a mid-level fire, 150 degrees of 28 to 30 minutes of roasting, and then you put it out on the grill, tear it open, and then you put it down on the net, and then you rip it off. Hot
9
When it's cold, take a new oil sheet and turn the cake over and roll it up and wrap it up for 10 minutes
10
Once it's completely cool, it'll be ready to eat