Jasmine Cake roll
By VicentaLakin
It smells like jasmine. It smells like jasmine
Recipe Recommendations
- eggs four
- salad oil 25g
- Jasmine powder a tablespoon
- white granulated sugar 60g
- matcha powder 1/2 teaspoon
- milk 32g
- low-gluten flour 53g
- Jasmine tea powder a small spoonful
- light cream 150g
Steps for Jasmine Cake roll
1
four eggs are detached from yolk, leaving four eggs of protein and two eggs of yolk, (this is a bigger egg, about 60 g a shell, about 17 g a yolk, and if the egg is smaller, a proper egg must be added), (water-free and oil-free pellets of eggs, etc.)
2
I'm not sure if it's any good
3
Add mixed and sifted low and jasmine pollen, evenly mixed, and the finished product is a strip state
4
The Jasmine pollen here is a tiny yellow powder made of pure jasmine
5
A small spoon of jasmine tea powder
6
A small spoon of water and a large spoon of yogurt to the ink-green paste
7
the protein was added to 60 g white sugar three times, until it got to a wet hair bubble, (not much here, as detailed in the strawberry cake rolls i've had before,) and some of the protein was mixed with paste from the previous step
8
Put it in the bouquet, and bouquets cut a little mouth
9
draws some bouquets randomly on an oil-papered grill, sets them in a preheated, 180°c one-to-two-min-seat oven, and then adjusts the oven to 160°c preheat
10
One third of the remaining protein is in the yolk paste, evenly mixed into the pelvis, evenly mixed with the rest of the yolk
11
it's pouring into the oven, flattening the face, putting it in the oven at about 160°c for 15min
12
Take out a little cold, tear the oil paper carefully
13
the edge is cut off, thin coated with light cream mixed with tea powder and 15 g of white sugar, rolls up along the side, wraps a sheet of oil in a 15-min freezer, then cuts up and eatsJasmine Cake roll Make Tips
The amount of flour is different. If the yolk paste is dry, add a little milk