A tea and cream cake
By VicentaLakin
tea powder: 5g, milk: 70g, corn starch: 5g, fine sugar: 20g, light cream: 40g, glitches: 10g cake rolls of protein two, egg yolk four, fine sugar 75g, low powder 30g, salt-free butter 6g, milk 14g tea powdered with 3g cream with fresh animal cream 100g, sugar 10g
Recipe Recommendations
- Milk jelly matcha powder 5g
- corn starch 5g
- light cream 40g
- protein of 2
- fine sugar 75g
- unsalted butter 6G
- matcha powder 3g
- fine sugar 10g
- milk 14g
- gelatin tablets 10g
- egg yolk of 4
- low powder 30g
- animal light cream 100g
- sweetening
- baking
- several hours
- ordinary
Steps for A tea and cream cake
1
1, corn starch and tea powder mixed first
2
2. Sugar and milk heating, with powdered tea
3
3 and then add light cream to mix it slightly; medium and small fires slowly heat up and mix it constantly; and boil to thick paste
4
4. Turn off the fire and insert soft glittin slices with cold water to melt them
5
5. Invert the mould and put it in a freezer。
6
6. the protein was struck three times with fine sugar 50 g to neutralize close to dry hair bubbles
7
7. 25 g of yolk and sugar to lighten the colour
8
8. Add a third of the protein cream to the yolk paste and double the remaining protein cream to even it
9
9. Sifting low powder and powdered tea, evenly mixed10
10 butter and milk insulation or microwave melting, and pouring into the paste along a razor
11
Pumping pasta into a baker with oil sheets
12
12 dupp oven grilled 175 degrees, baked 18min
13
13, cream and sugar, fast
14
14 took it out, cooled it and put cream clips on the cake. Fall
15
15 cups of tea and cream cut into long strips with a square face and in the middle of a cake piece with cream
16
Sixteen rolls, that's all