Mango cream and tea cake
By VicentaLakin
Tomorrow's Mother's Day. Happy Mother's Day! A tea cake was made for Mother's Day, and for the first time it was made for a little urlong, which, in any case, was meant for all mothers to laugh like flowers every day。
Recipe Recommendations
- low-gluten flour 80 grams
- eggs of 4
- matcha powder 5 grams
- milk 70 grams
- corn oil 40 grams
- white sugar 50 grams
- mango of 2
- light cream 100 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Mango cream and tea cake
1
All material is called resupply。
2
The yolk is separated from the omelette。
3
Combining yolk with milk, corn oil and sifting into flour。
4
Put tea powder in。
5
Fine blending, yolk paste just fine。
6
Plumbing with sugar and dry hair bubbles。
7
Add protein cream three times to the yolk paste, evenly。
8
Put the cake in the baker with oil。
9
It's 170 degrees and 20 minutes. It's just changed the oven. It's not very temperamental。
10
Get out the dry, cut。
11
Cream with sugar。
12
Put the cream on the cake。
13
Make the mango slices into the shape of flowers and decorate them on the cake。Mango cream and tea cake Make Tips
The tea powder should be mixed with liquids and then other materials. It'll work better. The last tea in my yolk paste was mixed for a long time。