Cake roll

By VicentaLakin

Cake roll
The tea cake rolls are very fond of the taste of tea, and this time it's not bitter to buy on the Internet the difference between tea powder and national production in Japan. It's a great sense of satisfaction。

Recipe Recommendations

  • eggs of 4
  • low-gluten flour 68 grams
  • milk 32 grams　
  • corn oil 32 grams　
  • fine sugar
  • light cream 200 grams
  • matcha powder 2 tsp

Steps for Cake roll

  • 1
    The egg yolk is separated by an egg separator。
  • 2
    Separated and placed in two containers, which are not free of water and oil。
  • 3
    24 grams of fine sugar in yolk, evenly mixed。
  • 4
    24 grams of corn oil。
  • 5
    24 grams of milk。
  • 6
    It's evenly mixed with previous yolk fluids。
  • 7
    Sifting like 68 grams of low-strength powder into a yolk mixture。
  • 8
    Smuggle evenly。
  • 9
    The omelette initially gave out one third of 48 grams of fine sugar。
  • 10
    After the texture, one third of the fine sugar is added to the texture。
  • 11
    After the basic end of the break, one third of the last fine sugar continues to dry up。
  • 12
    The dry bubble noodles are straight angles。
  • 13
    One third of the volume is mixed into yolk, evenly up and down. It is a top-down move, not a spinal mix。
  • 14
    Smash good looks。
  • 15
    Finally, it mixes up and down with yolk。
  • 16
    Mixed evenly in the shape。
  • 17
    Roast, 165 degrees, 12 minutes。
  • 18
    Boiled up like that。
  • 19
    Pair the four sides, to be used。
  • 20
    A little sugar and two spoons of tea powdered with light cream。
  • 21
    The distributed tea and cream were painted on the face of the cake and then rolled. Volkage followed by freezer freezer one hour。
  • 22
    Roll good looks。
  • 23
    You can eat now。

    • Cake roll Make Tips

    The eggs are warm, the proteins go to dry hair bubbles, and they mix up and down。

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