Coconut with tea cake rolls
By VicentaLakin
Recipe Recommendations
- eggs of 4
- milk 60 grams
- corn oil 60 grams
- low powder 95 grams
- matcha powder 20 grams
- light cream appropriate amount
- coconut appropriate amount
- white sugar 30 grams
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut with tea cake rolls
1
Four eggs, 60 grams of milk, 60 grams of corn oil, and a smooth and smooth mix of eggs。
2
Low powder, sifted tea powder, softly mixed with eggs。
3
Sprayed with eggs 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
10 seconds of low-speed mixing into fish eye bubbles。
6
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。
7
A third of the protein cream is added to the tea and yogurt, evenly from the bottom with a razor。
8
Another third of the protein cream added to the tea and yolk paste is evenly mixed from the bottom。
9
Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
10
Pour the cake in the oven. Shake a little bit and let the cake melt。
11
The surface is covered with coconuts。
12
The 42-litre oven, bathing, 160 degrees of fire, 25 minutes of bakery, and the size of each oven are different in temperature and timing。
13
Light cream to ten。
14
Take out the cake body, wait for the temperature to cool it off. I mean, it's a little light cream。
15
Roll it up gently。
16
Take part of the light cream and add a smooth mix of tea and then squeeze it into the bag。
17
Squeeze a layer of tea cream on the surface。
18
Cut in two。
19
Here's a finished map。