Cake roll
By VicentaLakin
I've always loved it. Breakfast, afternoon tea... ..and any piece you want, it's so nice and sweet. When making tea cake rolls, in order to prevent particles from being sprayed, it would be preferable to pre-plug tea and not recommend that it be added directly to the yolk, which would involve a small amount of tea particles in the cake rolls。
Recipe Recommendations
- eggs of 4
- fine sugar 12 grams
- corn oil 35 grams
- milk 20 grams
- warm water 20 grams
- low powder 40 grams
- matcha powder 10 grams
- white vinegar few drops
- light cream 150 grams
Steps for Cake roll
1
Equator, yolk separation, corn oil, milk and 10 grams of fine sugar in yolk, evenly mixed。
2
Tea powder is dispersed with hot water and then evenly mixed in the yolk, and then sifted into the low powder。
3
The eggs are packed in clean containers with no oil or water and drop a few drops of vinegar。
4
An electric omelet was used to reach a wet hair bubble, in which the remaining 30 grams of fine sugar were added three times。
5
One third of the protein is added to the tea and yolk paste, which is evenly rolled。
6
And then back to the remaining two-thirds of the proteins, gently evenly folded。
7
The oven is preheated before the egg is emptied。
8
Put the mixed tea cake in the grill with oilpaper。
9
Put it in a pre-heated oven and 160 degrees up to 20 to 25 minutes。
10
Good cake rolls out, moved to the grill, tore off all four of the oilpapers. That's when you're ready to put on tea and cream。
11
When it reaches the temperature of the hand, a clean sheet of oil is placed on the surface, the face flips, the cake rolls up, and the paper is torn from the bottom, and the tea and cream is torn。
12
Rolling up, twisting two heads and putting it in a freezer for more than half an hour。