A tea and bean roll

1

Prepare the material

2

In turn, milk, salad oil and sifted tea powder are added and evenly mixed。

3

Add sifted low-banded flour, mix it into a smooth, non-particle-free state, and be careful not to mix it for too long。

4

when the protein is added to the lemon juice, the protein is given at a medium speed and the fine sugara is added three times。

5

It's a wet-drying protein that pulls a big hook, and a light shake doesn't fall off。

6

One third of the protein is added to the paste, which is mixed with the protein in a tangled process, about 20 seconds. And we mix the mixed pasta with the remaining two-thirds of the protein gently by flipping。

7

Put the mixed cake down on the grill, wipe it down, shake it twice on the table with a hand-held dish and shake the internal bubble。

8

Put it in a pre-heated 4001J oven in Westinghouse West, up and down, middle, 160 degrees, 20 minutes。

9

now we're going to make the pies: when you pour the sugarb into the light cream, you're going to pick up the omelet, and you're going to have a little tip. put it aside。

10

When the cake comes out of the oven, a demersal knife is drawn around the edge of the mould and the remix is removed. When it cools, put on the red cream. Pay attention to the head, lower tail, and then spread the beans evenly。

11

Cake rolls are rolled up with oil paper and crutches, both of which are squeezed tight, and in the freezer in half an hour. Cut off two heads is a beautiful cake roll。

1. If a cake roll or cheesecake or mousse cake are to be cut flat, the knife can be blown with hot water or electric wind or heated directly with fire and dried before cutting. 2. Pumping protein cream to humidity. That would avoid cracking in the scrolls. 3. The finished cake is cut in a roll and is sealed and frozen, making breakfast for four to five days and eating it for one or two weeks. 4. Packagings that separate eggs from yolk shall be oilless and clean. 5. Wet hair is the lifting of an egg-beater, which is in a state of big bends with protein cream in the tub. 6. Take a third of the protein cream and the yolk paste, evenly mixed, lightly, mixed in the form of a blend, remember not to mix and avoid bubbles. 7. After the roasting, the cake roller is moved to the oven to cool and the oil sheet is torn apart to ease the heat. In rolls, do not be too heavy or too fast. If you fear that the rolls will break, it can be done with a bumpy face. The way to do this is to roll the stick back with the oil paper and simultaneously push the cake forward. When the rolls are done, the two heads are sharpened and the cake rolls are put in a freezer for 30 minutes. The temperature of each oven is different in spleen, so the temperature time is adjusted for its own oven。