A tea-skinned cake
By VicentaLakin
Today I'll make a cup of tea with heart cake, a green in the winter, a simple, a spoonful of chocolate sauce with sweet heart, a warm stomach and a warm heart, a big love with tea
Recipe Recommendations
- eggs of 2
- white granulated sugar 15 grams
- low-gluten flour 25 grams
- unsalted butter 40 grams
- white chocolate 60 grams
- matcha powder 5 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for A tea-skinned cake
1
Two eggs, 15 grams white sugar, and we'll mix it evenly。
2
Sift 25 grams of low-banded flour, 5 grams of tea, put together。
3
Smuggle to even-handed particle-like backup。
4
The separate extraction of 40 grams of salt-free butter and 60 grams of white chocolate is insulated and the water is not too warm to prevent the separation of the oil。
5
Put chocolate butter in the paste。
6
Smuggle to silkless。
7
And then the face is sifted once, so the finished product is more delicate。
8
The mould is pre-empted with butter so that the finished product can be protected against glue。
9
Put the pasta in the mold and freeze the fridge for 20 minutes。
10
The oven is preheated at 200°C, so that the oven is evenly warm and placed in a mould for 10 minutes。
11
When you get out of the oven, you put the mold back in the plate and shake it off。
12
CAKE WITH TEA. FINISH O
13
It's a spoon, it's warm, it's warm, it's hot
14
Green in winter, simple, sweet-hearted chocolate sauceA tea-skinned cake Make Tips
The specific time of roasting should preferably be increased by one to two minutes depending on the size of the mould and the actual temperature of the oven。