Tea cream cake
By VicentaLakin
Tea cream cake, fresh and sweet。
Recipe Recommendations
- egg white of 4
- low-gluten flour 80g
- egg yolk of 3
- water 80ml
- matcha powder 10g
- white sugar 30g
- salad oil 20ml
- light cream 400g
- strawberry appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Tea cream cake
1
Add fine sugar to the yolk to make the fluid thicker。
2
Add salad oil and mix it evenly。
3
Add water and mix it evenly。
4
Add twice sifted low-banded flour and tea powder。
5
Smash even。
6
When the protein hits the blisters, add fine sugar。
7
Hit hard hair。
8
The distributed proteins fell into the tea and yolk paste three times and were rapidly evenly mixed。
9
Put paste in the cake mold. At 170 degrees, for 30 minutes。
10
The light cream is covered with fine sugar and powdered tea, which is distributed to a very high degree。
11
Put the cream on the cake and keep it flat。
12
Cream is put in a bouquet and squeezed out for decoration。
13
Put strawberries in the middle, throw some dry strawberries, decorated cakes。
14
And the finished map