Cake rolls for tea
By VicentaLakin
It's a sweet, sweet, romantic, sweet tea and bean. The taste of the light tea and the delicious red bean, and a cup of milk tea, fine taste, such a weekend, so casual...
Recipe Recommendations
- eggs of 4
- fine sugar 20g
- low-gluten flour 40g
- matcha powder 10g
- butter 40g
- light cream 250g
- red bean paste 40g
- honey beans 50g
- sweetening
- baking
- several hours
- ordinary
Steps for Cake rolls for tea
1
Butter melts early into liquid
2
the yolk plus 20 g fine sugar is so thick and white that it swells。
3
the egg purifier was added to the 70 g fine sugar, and the protein fell slowly from the poacher, and the texture from the basin remained the same, instead of condensing on the poacher
4
The yolk is added to the protein, and it's even with a razor
5
Scan the powder and keep it even with a razor
6
Put the melted butter on the razor, flip it quickly, and it'll be even
7
I'll put a nice piece of paste in a grill with baked paper. Medium
8
Scratch the cake and put it in a preheated oven of 200 degrees for 12 minutes
9
When you're out of the oven, put the cake on the dryer, and then you'll tear it out
10
make the pie. 40 g red bean sand adjusted for thinness with 50 g cream
11
200g light cream pours into the pot, smugs the texture with an eggbeater
12
Put it in red bean sand and keep messing it up. Feeds
13
under the cake piece, a tin piece of paper, with an internal scroll, the cream pie on the cake piece, a little thick on the start, a little thin on the end, and no cream around 3 cm
14
sort 40 g honey beans in order to butter pie. move
15
Use the internal scroll to roll up the cake
16
The fridge will be frozen in 30 minutes