Tea and cream cake rolls

Recipe Recommendations

• eggs of 4
• matcha 5 grams
• low-gluten flour 80 grams
• fine sugar 45 grams
• corn oil 50 grams
• light cream 250 grams
• powdered sugar 20 grams
• matcha powder 5 grams

• milk fragrance
• roast
• three-quarters of an hour
• divine level

Steps for Tea and cream cake rolls

1

Prepare all the material

2

Let's split the eggs, put them in an oilless, waterless bowl, put yolk in a little bowl

3

Let's mix hot water and tea powder

4

And then we'll sift the tea so it doesn't have particles

5

After sifting, the tea is very fine and non-particleful

6

CORN OIL IS ADDED TO THE TEA FLUID, HAND-PUMPING EGGS IS EMULSED WITH Z FONTS SO THEY CAN'T SEE OIL

7

I'll sift in low-banded flour

8

THE SAME MANUAL EGG BEATER IS EVEN WITH THE Z FONT, SO IT NEEDS TO BE NOTED THAT THE MIX THAT DOESN'T DRAW THE CIRCLE CAN MAKE THE FACE SPROUTED, AND THE CAKE ROLL CAN'T GROW

9

Then add yolk

10

THE SAME MANUAL OMELET IS EVENLY MIXED WITH Z-WORDS, FINE YELLOW PASTE

11

Eggregated egg-plugs are sent to bubbles at high speed, adding a third of the sugar. Pink

12

And then we're going to use the electric omelet to spread a little bit of protein cream, and we're going to add the remaining half of the sugar powder

13

Finally, it's a low-speed ejaculated protein cream, and then the rest of the sugar powder

14

Just send it to the protein frost and pull up the omelet and have a little bend

15

The protein cream is added to the yolk paste three times, and each time the egg beater is mixed from the bottom to the top, it's a little light so it doesn't create a big bubble

16

I'll put on a tarpaulin for the 28th 28th gold plate, then I'll dump the noodles on the grill. Medium

17

Then we'll split it up, and then we'll shake it a little bit

18

ACA NORTH AMERICAN APPLIANCE ATO-MS32G MICRO-STEALER OVEN PREHEATING 150 DEGREES AND 10 MINUTES, PREHEATING AND PUTTING CAKES IN THE UPPER MIDDLE OF THE OVEN, UP TO 150 DEGREES AND 28 MINUTES

19

When the cake rolls are baked, put it on the hanger, rip the tarpaulin off and put it on the sheet

20

We're gonna have to freeze it from the fridge to get it started

21

21 - 50 grams of light cream added to 5 grams of tea powder 22, 23, 24, 25, 26, 27

22

Manually, the egg-pumper is fully modulated to the point where no tea particles are visible

23

Add the remaining 200 grams of light cream

24

It's got an egg-beater that's got a clear texture, a hard texture

25

Put a large sheet of oil under it and put the cake roll on it, head up, towel down, and cut off both sides

26

And then I'll put all the cream on the surface

27

Then we roll it up again, put it under the paper, and roll up the cake with the cane. Volume

28

When it's done, wrap it up in paper and freeze it in 30 minutes before cutting it off

Tea and cream cake rolls Make Tips

Recipe Categories

• baking Recipes