Tea and cream cake rolls
By VicentaLakin
Recipe Recommendations
- qingshui 40g
- white vinegar few drops
- low-gluten flour 35g
- fine sugar 10g
- matcha powder 5g
- corn oil 40g
- eggs
- light cream 100g
- sweetening
- roast
- an hour
- ordinary
Steps for Tea and cream cake rolls
1
Protein yolk in a clean, oil-free basin
2
The yolk is broken with a hand-plug, and it's mixed with fine sugar
3
Add corn oil evenly
4
Add fresh water to the bowl and put tea powder in the water and mix it with tea
5
Smash it with fine tea
6
Put the water in the yolk and mix it evenly
7
Scan low-banded flour
8
Smuggle to no particles
9
In the protein, add fine sugar (protein) and drop a few drops of white vinegar. An electric omelet with protein
10
Just send the protein until you bring up the egg-beater with a little bend。
11
Take a third of the protein and put it in the yellow paste
12
Smash it with a rubber razor
13
The yellow paste fell back into the protein basin
14
Scratch up and down
15
Preheat oven. Put a piece of oil paper in the cake roll and paste the cake into the mold。
16
It's a little flat on the surface
17
Put it on the grill in the middle of the oven. Fire 160 degrees, 20 minutes. Temperature for reference only
18
Cake rolls don't stick their hands. A light pressure on your finger will go right back
19
Put it on the grill and hang it cold, tearing out the bottom paper。
20
The oilpaper is still on the cake, so it doesn't blow dry
21
The cream is pouring into the dryer bowl
22
Add fine sugar (cream) and electrically hit the egg. Send
23
It's a tough cream
24
I'll put all the cream on the face of the cake
25
Roll the cake with a cane
26
The paper on both sides was rolled slightly and placed in a freezer。
27
Take out the cake roll, remove the oil paper, and cut it in thin
28
DoneTea and cream cake rolls Make Tips
Tea powder is easily formed into particles and mixed with tea tatters, which can make the tea more subtle. No tea can be pumped or clean chopsticks. The protein hits a rigid hair bubble, so don't overdo it. Watch the colour of the surface when cake rolls are baked. The baked cake rolls are cooled and then the cream is covered。