Tea cream cake

Recipe Recommendations

• egg yolk of 5
• corn oil 80 grams
• milk 80 grams
• low-gluten flour 100 grams
• matcha powder 20 grams
• protein of 5
• fine sugar 90 grams
• lemon juice few drops
• light cream 150 grams
• strawberry appropriate amount
• blueberry appropriate amount

• sweetening
• baking
• an hour
• ordinary

Steps for Tea cream cake

1

(b) The mixing of milk and corn oil into the mix

2

(b) Equation of yolk and placement of yolk in a mixed solution of cream and cream, evenly mixed with a manual omelet

3

(b) Sifting low-banded flour and tea powder into yolk

4

(a) Slipped into a smooth state

5

90 grams of fine sugar added three times to the egg purifier to the short tip of the corner, and the oven began to heat up at 180 degrees for 10 minutes

6

One third of the protein goes to the yolk paste. Twist evenly with a rubber razor (twrite up from the bottom, do not circle to stir up so that the protein does not melt). (b) When they are evenly mixed, all the yolk paste is poured into the protein-rich basin, evenly by the same hand, until the protein and yolk paste are fully mixed

7

(b) Plot the mixed cake into the mould, flatten it, shake it twice on the table with a hand-held mold, and shake the internal atmospheric bubble

8

Put it in a pre-heated oven, up and down to the lower level of 150 degrees, and baked for about 50 minutes

9

(a) Smash is a rebound, or is tested with bamboo stickers and baked without paste

10

(b) Rewinding on the cooling shelf until it cools, and then stripping, cutting into three pieces

11

Take one of them and take four small dots out of a circle mousse

12

150 grams of light cream added to 15 grams of fine sugar

13

(a) Cream of cream in a bouquet, with a small mouth cut, a piece of cake, evenly squeezed cream and then finished three layers

14

Finally put a piece of tea cake on it and decorated the fruit。

Tea cream cake Make Tips

Recipe Categories

• baking Recipes