Tea mint rolls
By VicentaLakin
A few mints downstairs once again demonstrate the value and significance of her existence。
Recipe Recommendations
- low-gluten flour 30g
- matcha powder 4g
- eggs 2 only
- corn oil 16g
- milk 16g
- white sugar 20g
- white vinegar few drops
- light cream 70g
- mint leaves at will
Steps for Tea mint rolls
1
yellow and protein are separated. add 10 g of white sugar to the yolk and 16 g of corn oil and 16 g of milk。
2
Low-strengthed flour and tea powder poured into the sift, evenly mixed。
3
the protein drops in a few drops of white vinegar, adding 20 g of sugar three times, so that it can pass to the wet state (with a little hook)。
4
The ready yolk paste is evenly mixed with the protein paste。
5
Pre-load oil or tin paper in moulds. Put the mixed cake into the cake model, spread it evenly, squirt it down a few times, blow out the bubble。
6
Put it in the middle of a pre-hot oven, with 175 degrees of fire up and down, and bake it to the surface, about 13 minutes or so。
7
They are taken out and placed on another oil or tin paper, tearing the back of the tin paper while it's hot and drying。
8
when the cake is completely cold, the cream is light. add 7 g of white sugar to the light cream, send it to a rigid state, add shredded mint leaves and evenly mix it。
9
turn the cold cake embryo over again. scratch the loose cream on the cake embryo, leave around 3 cm at the end, and the cream will go on。
10
Cake rolls are rolled in reverse by the scepter。
11
Packed with tin paper, both of which were tightened and placed in a freezer for hours。
12
The finished chart。