Tea stripe cake rolls
By VicentaLakin
Spring comes, everything resuscitates, and there's a view of spring, and a tea stripe cake roll, isn't it fresh。
Recipe Recommendations
- matcha powder 15 grams
- hot water 70 grams
- egg yolk 80 grams
- milk 70 grams
- low powder 65 grams
- corn oil 60 grams
- protein 160 grams
- light cream 150 grams
- white sugar
- lemon juice few drops of
- sweetening
- roast
- an hour
- senior
Steps for Tea stripe cake rolls
1
Milk is evenly mixed with fine sugar, corn oil is added, and hand-plugs are used to mix them into emulsed conditions, and no oil slick is seen。
2
"Z" IS QUICKLY EVENLY MIXED WITH THE "Z" TYPE OF EGG BEAT MANUALLY
3
The post-egg method adds yolk, draws a single word of the egg, and the post-egg method produces a more delicate cake。
4
Let's start with the preheat oven. It's 150 degrees up and down. Take the protein out of the fridge, pour a few drops of lemon juice, start with a high-speed bump into a fish eyebrush, then add sugar three times to a wet hairblow, and just have a little bit of a hook, make a cake roller, don't hit hard, otherwise the roll will crack。
5
then take 12 g yolk paste and 12 g protein cream, draw stripes, and burn in the oven for one minute
6
Tea powder is poured into the container, then hot water is added to the finer, granular state (prepared in advance). And then the pasta is mixed into the yolk
7
They pour all the cakes up high, wipe the surface with scratches, and shake a few times。
8
then i'll pour some cream. in a clean, oil-free, water-free container, 150 g of light cream was poured into a thin sugar 10g, which was mediated into a non-mobile state。
9
Finally roll it up, wrap it up with oil paper, and just make it one night in the freezer