Tea strawberry rolls
By VicentaLakin
It's the strawberry season! It's an evangelical piece for bakers
Recipe Recommendations
- low powder 52 grams
- egg white of 4
- egg yolk of 5
- sugar 66 grams
- matcha powder 6 grams
- honey 25 grams
- butter 12 grams
- milk
- light cream 180 grams
- vanilla extract 1 gram
- strawberry of 8
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Tea strawberry rolls
1
Egg yolk with 12 grams of sugar and 25 grams of honey
2
Hit it with an eggbeater till it's white
3
Tea powder mixed with low powder
4
The protein was added to 54 grams of sugar three times
5
Add a third of the protein cream to the yolk
6
Scan mixed powder
7
Flip evenly
8
倒回剩下的蛋白霜里继续Flip evenly
9
Milk and butter warmed up to 70 degrees, slowly pouring into the paste, mixing to the paste
10
Put the paste in the baker with the oilpaper and blow up the bubble
11
It's a preheated oven 180 degrees for 13 minutes
12
Slash the side of the cake when it cools
13
Light cream and sugar hit the texture
14
It's evenly covered in cream and strawberries
15
Roll it up slowly and put the freezer in shape for over 30 minutesTea strawberry rolls Make Tips
Light cream adjusts the fruit varieties to my preferences, and I don't have a lot of sweet cream rolls, so you can increase the amount of light cream