Tea and cherry cream rolls
By VicentaLakin
Scratch the tea and screech the fragrance of the tea and screech the fragrance of the cherry, and make every meal of it a month of March full of pink trees! If you want to learn more about graphs and food production, you can focus on the WikiLeaks Commons, which are published every week
Recipe Recommendations
- eggs of 5
- low-gluten flour 75 grams
- matcha powder 10 grams
- pure milk 40 grams
- fine sugar 80 grams
- Salted cherry blossoms 20 flowers
- salad oil 40 grams
Steps for Tea and cherry cream rolls
1
The saline cherry blossoms are washed with water and replaced with water spares with paper from the kitchen。
2
The five yolks and 30 grams of white sugar are evenly mixed。
3
Put the salad oil in evenly。
4
Add milk evenly。
5
Add low-banded flour to the other basin。
6
Add the mackerel with tea powder。
7
Scan into the yolk paste。
8
Smuggle evenly。
9
Fill the egg with 50 grams of white sugar。
10
Purge the eggs to a hard hair。
11
Some of the distributed proteins are mixed into the tea paste。
12
Pour all the tea into the distributed protein。
13
Smuggle evenly。
14
Put oil paper in the grill。
15
Evenly laid cherry blossoms。
16
Roll in the cake and wipe it with a razor。
17
Set the oven temperature at 165 degrees for 20 minutes
18
It's nice to tear out the oilpaper when it's cold and turn around and see if there's a cherry on the back。
19
Cut the cake around with a cake knife, so it's easy to roll。
20
I'm going to use French Elysian cream for my hair。
21
Put the roasted yellow side of the cake up and the cherry face down。
22
Put the cream on the cake with a cake knife, and because of the need for rolls, the butter below the cake is more and less on the top。
23
Help with rolls of cake with scepter cane and wrap it in oil paper for at least 30 minutes to freeze in the fridge。
24
Frozen cake rolls can be taken for slices。
25
A new green mix with simple whites, and a thong of flowers, it looks like a visual pleasure