Cake roll
By VicentaLakin
The taste of tea is more special, it's sweet, it's sweet, it's fragrance, it's a cake spray, it's cream in the middle, and it's sweet and smooth。
Recipe Recommendations
- eggs of 3
- low-gluten flour 30g
- white sugar 35g
- corn oil 20g
- milk 35g
- matcha 2g
- cream 40g
- lemon juice 3 drops
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Cake roll
1
set everything first, white sugar 30g and late 5g for cream。
2
Tea powder is added directly to the milk soluble. Eggs and eggs and yolk separate。
3
Egg yolk, milk, tea and corn oil are first fully mixed to non-particle-free status。
4
Low-banded flour is then sifted, and the fire is even to the point where there are no visible particles。
5
A few drops of lemon juice were squeezed and a third of the sugar started the mixer。
6
Add a second 1/3 of sugar。
7
For the third time, the sugar was added and sent to the tip of the mixer。
8
Two parts are ready and the oven should be preheated (140 degrees)
9
The proteins were added three times to the tea paste。
10
DRAW Z TO FLATTEN AND TRY NOT TO GARGLE。
11
Fall into the baking plate, shake a few。
12
Put it in the oven, 140 degrees 35 minutes。
13
It's kind of high, and it's all over the surface, and it's just in time。
14
Take it out a few clicks, make it a little short and use chopsticks to cool it。
15
Cold to constant temperature。
16
Get the cream out of the cake while it's cold。
17
add 5 g white sugar and get cream。
18
Creaming up to hard。
19
Cake model。
20
Turn over and touch the cream。
21
Roll it up light enough to put it in the freezer for 20 minutes。
22
Cut to unsettled ends。
23
The finished product。
24
The finished product。Cake roll Make Tips
1. Cake rolls require a complete cooling of cakes in order to roll cream, otherwise the melting of too hot cream is prone to outflow. 2. Our baker is small, short, high-starter, hard-pressed, and deep-cut baking only needs to be rebutted online. Because it's not perfect to roll it up, it's better to make cake rolls bigger。