Double-colour tea cake rolls

Recipe Recommendations

• matcha 4 grams
• hot water 20 grams
• fine sugar 70 grams
• milk 80 grams
• egg yolk 80 grams
• lemon juice few drops
• salad oil 60 grams
• low-gluten flour 65 grams
• protein 160 grams
• light cream 250 grams
• powdered sugar 25 grams

• sweetening
• baking
• ten minutes
• ordinary

Steps for Double-colour tea cake rolls

1

Use hot water to powder the tea and mix it up

2

Salad oil, milk mixed with 20 grams of fine sugar to melt

3

Add sifted low powder and mix it to smooth-sliding

4

Add egg yolk

5

The proteins are added to the lemon juice, and the remaining 50 grams of fine sugar are added three times to the wet hair bubble

6

One third of all the proteins you've sent out to the yolk paste are even

7

I'm gonna dump the good paste back in the balance of the proteins

8

Take some mixed pasta and put it in step one

9

And then you're going back to the paste, and you're going to do it twice

10

we'll put a nice piece of paste into the 28x28cm bowl of oily paper, and then we'll shake the grill so it's evenly spread, and we'll flatten it with a razor, and we'll affect the texture, and we'll put it in the middle of the preheated 170-degree oven for about 17 minutes

11

When you're out of the oven, tear out the paper while it's hot

12

When the cake is warm, the cream is put on, one end of it piled up in small mountains

13

Then roll it up with a stick and freeze it in the fridge for more than half an hour

14

Cuts can eat

Recipe Categories

• baking Recipes