Sakura with tea and cake rolls
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 60g
- boiling water 25ml
- white granulated sugar 60g
- milk 40g
- corn oil 30g
- matcha powder 6G
- light cream 150g
- strawberry jam 25g
- Salted cherry blossoms
- sweetening
- roast
- an hour
- ordinary
Steps for Sakura with tea and cake rolls
1
Prepare materials. Salted cherry blossoms pre-smelt salt
2
Separate yolk
3
Powdered with tea powder mixed to no particles
4
milk, corn oil and 20 g white sugar
5
Smash it evenly and add two steps to the tea paste
6
Scan flour
7
Be careful with the hand-plug
8
the proteins were added three times to 40 g white sugar to wet hair bubbles
9
Point the protein to wet hair
10
A third of the protein is evenly mixed in the yolk paste
11
In the remaining two-thirds of the proteins, it continues to be shaving with a razor
12
Sakura in the grill
13
Scratch the cake down in the oven
14
The oven's 160 degrees preheat, 15 minutes mid-level roast
15
Cake cools out
16
I'll put the cream in the strawberry sauce and then put it on the cake. Look
17
The crutches roll up the cake, wrap it in two, and put it in the freezer for an hour
18
Slice it with a bread knife
19
Perfect afternoon tea
20
Beautiful