Tea blueberry Swiss roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 60g
- matcha powder 5g
- cream 100ml
- powdered sugar 60g
- eggs
- milk 50g
- corn oil 3 drops
- white vinegar 2 drops
- sweetening
- roast
- an hour
- simple
Steps for Tea blueberry Swiss roll
1
Clear and clear, water-free and oil-free containers
2
Tea powder with warm water in a granular form, milk, pouring into egg yolk containers, mixing。
3
Next step is two sifting into flour
4
The protein is added to a few drops of lemon juice or white vinegar (slightly instead of powdering, with no natural contamination) and sugar powder is added three times (the first big bubble, the second small, dense bubble, the third wet hair.) and continues to pass out until the egg-beater lifts up the protein foam to the point where it will not drop down, so as to have a dry hair bubble。
5
THE DROP-OUT IS MIXED THREE TIMES WITH THE HOMOGENOUS YOLK, SO THAT THE PROTEIN CAN MELT. TRY TO MIX Z WITH YOLK. SMASH IT DOWN TO THE OVEN, LEVEL THE SURFACE, AND PUT A SHEET OF OIL ON THE BOTTOM。
6
180 degrees, 20 minutes up and down. Take out the cake and dry it, and tear out the oil paper cover to prevent wind drying. Put on prepared blueberry sauce, or replace it with other jams, or put on paste (hard)。
7
Wrote it tight on both ends and freeze it in a freezer for one to two hours to fix it. It's not freezing
8
Take out, with clean blades. Done