Tea strawberry rolls
By VicentaLakin
It's not boring to eat cream with strawberries' sour sauce, but it's good to have low sweetness。
Recipe Recommendations
- corn oil 40g
- matcha powder 8g
- milk 55g
- egg yolk of 4
- almond powder 22g
- low powder 22g
- protein of 4
- trehalose 60g
- lemon juice 4g
- light cream 200g
- sweetening
- roast
- an hour
- ordinary
Steps for Tea strawberry rolls
1
Corn oil is ploughed with tea powder, and it is smoothed with an egg-beater。
2
Join the milk and continue the beating。
3
Add yolk to full mixing。
4
Add almond powder to make a mess。
5
After the low powder is sifted, the almond paste continues to be mixed to no particles。
6
Protein is passed out with algae sugar and lemonade。
7
Big enough to mention a little hook。
8
Take a part of the protein cream and mix it evenly with the apricot paste and then pour it into the protein cream to the point where it's completely mixed。
9
The mixed paste goes down to the 28x28 discs and is evenly distributed and convulsions bubbles。
10
The 18-minute roasted cake on the oven was turned hot to the grill and covered with silica。
11
Cream cream is added to algae sugar and has a hard hair。
12
Strawberry tweezing and tweezing on the cake (with some of the flowers left on the cake roll)。
13
Roll up and slice。
14
A little cream on the cake roll and strawberries on it。