♪ A bouquet of tea and cake rolls ♪
By VicentaLakin
Why do you call it "tip tea"? Because besides plastering tea, dry flowers are used to make tea。
Recipe Recommendations
- egg yolk 100 grams
- protein 160 grams
- fine sugar 12 grams
- low powder 42 grams
- butter 40 grams
- light cream 250 grams
- matcha powder 10 grams
- dried sophora japonica appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for ♪ A bouquet of tea and cake rolls ♪
1
15 grams of yolk with fine sugar, to the point where it's swelling and white。
2
The proteins were added to 50 grams of fine sugar to pre-wet status twice
3
The yolk paste is mixed with the protein paste and evenly cut。
4
Tea powder is sifted into low powder and then sifted together into the egg paste。
5
Scratching with razors, even, without particles。
6
Butter uses small fires to heat up to melt, and when the heat falls into the paste, the hand is pumped and mixed. You have to turn around slowly and pull your hands in。
7
Rolling paste from the top vertically into a baker with oilable paper, blasting a bubble and using a flat surface. Throw some dry flowers. The oven is preheated at 200 degrees for 12 minutes in the middle of the fire。
8
Light cream and fine sugar are distributed to six and tea powder to nine。
9
My tea is bad color and the kitchen is dark。
10
When it's done, the buttons are torn off the oil paper, then turn it over and cover it up to protect its humidity. When it's a little warm, turn it over, rub it in, put some tea and cream on the top, and leave it on the side
11
Roll, freeze slices for over an hour. The mold is 25 *35