Tea and cream cake rolls

1

Get all the material ready。

2

The omelet is separated from the yolk, and the omelet is placed in a waterless, oilless bowl。

3

Add milk, tea powder and 10 grams of white sugar to the oil basin and mix it evenly with eggs。

4

Heated with a small fire to a tiny bubble immediately shut down and quickly sifted into the cake powder。

5

Smash to dry powder and then add an egg yolk。

6

The mixed yolk paste flowed smoothly, and the lifting of the egg pump was able to drop in a linear form, with a spare。

7

Add 20 grams of sugar and a few drops of lemonade to the egg-cleaning basin。

8

Hit the wet hair bubble with an electric omelet, turn off the power, lift the omelet, and pull the big hook on it。

9

A third of the protein cream was taken with a razor and placed in a tea and egg paste; a preheated oven was also pressed at 170 degrees。

10

The mix of protein cream and tea yolk paste was evened and then fell back into the protein cream basin。

11

Continue to mix the remaining protein cream with the flip, and the cake is finished。

12

Putting the mixed cake in the oven, scraping the surface with a scratchboard, picking up the grill and shaking it a few times over the table, shaking the bubble inside。

13

Send the oven into the middle of the preheated oven, with 170 degrees of fire up and down and about 20 minutes of roast。

14

Take out the grill and shake it on the table and the heat inside。

15

And then you put it on the kettle。

16

Ten grams of white sugar and 100 grams of light cream were poured into the basin, and the egg-beater was used to reach the hard-printed spare。

17

Turn the cake over and wipe the cream on the cake, thicken it down, and put it on the top。

18

Turn the piece of cake forward, then roll the cake forward, without a cane; then twist the two ends of the paper back, and then freeze it in the fridge for about half an hour, so that the cake can be shaped。

19

Take out the cake rolls, cut off the irregulars at both ends, and cut the middle by its size。

20

I've got a hot tea and cream roll。

21

Hurry up and eat。

One, desserts, desserts, not sweets, is not to be called desserts; the second is not less oil than sweets; sugar and oil are not only as simple as taste, but also more important in the making of sweets, they are cake pines, stabilizers; for example, without sugar, proteins are not easily whited, and bubbles are easily extinguished. My family is also concerned about eating well, and the formula, with its guaranteed effects, gives less sugar; so it reminds the newcomers that at the beginning of school, they try not to reduce their sugar. 2. Relatives who do not like tea can be replaced by cocoa powder or equivalent cake powder. 3. The temperature and timing of the baking needs to be adjusted to the temper of the oven, which may be unclear at first and can be mastered several more times。