Yogurt teacake roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- corn oil 50 grams
- yogurt 100 grams
- low powder 90 grams
- matcha powder 20 grams
- white sugar 20 grams
- light cream appropriate amount
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Yogurt teacake roll
1
Eggs, yogurts, corn oil in the basin, and softly mixed with eggs。
2
Low powder, sifted tea powder, softly mixed with eggs。
3
Smash to non-particle-free pasta, to be used
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
25 seconds of medium-speed mixing, then low-speed mixing, turning the bubble into a tiny bubble; one third of fine sugar. Continue the low-speed swing, and add the remaining one third of the fine sugar when it becomes more subtle and clear. When the protein paste is glamorous and the egg-beater is resistant, the egg-beater is raised and the protein paste has a big bend. As shown in the figure。
6
A third of the protein cream is added to the tea and yolk paste, evenly mixed from the bottom。
7
Another third of the protein cream added to the tea and yolk paste is evenly mixed from the bottom. Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
8
Pour the cake in the oven. Shake a little bit and let the cake melt。
9
The 42-litre oven, bathing, 160 degrees of fire, 25 minutes of bakery, size of each oven, different temperature and timing
10
Light cream to ten。
11
Take out the cake body, wait for the temperature to cool it off. Smash a piece of cream, roll it up。
12
It cools for half an hour, then cuts off the head and tail. The finished chart。