Tea strawberry rolls
By VicentaLakin
A simple teaberry roll today, with fresh tea and sweet strawberries and an incubation or fragrance strawberry cream, sour and sweet, different tastes, ice cream after cooling and tea control can't be missed
Recipe Recommendations
- eggs of 4
- vegetable oil 55 grams
- milk 55 grams
- low-gluten flour 60 grams
- matcha powder 6 grams
- fine sugar 65 grams
- lemon juice appropriate amount
- strawberry jam 50 grams
- condensed milk 20 grams
- red velvet liquid 10 drops
- light cream 200 grams
- strawberry 8-10 a
- sweetening
- baking
- an hour
- senior
Steps for Tea strawberry rolls
1
55 grams of vegetable oil, 55 grams of milk, and evenly mixed。
2
60 GRAMS OF LOW-BANDED FLOUR, 6 GRAMS OF TEA POWDER, AND A COMBINATION OF Z FONTS TO BE EVENED。
3
Four eggs, separate the omelet from the yolk, and the eggs freeze in the fridge for 10 minutes。
4
Four yolks in the paste。
5
Smash it and smooth it back。
6
Take out four frozen eggs and add an appropriate lemon juice and give it a little break。
7
A further 65 g of fine sugar is taken, in two to three minutes。
8
It's just a little bit of an egg-beater。
9
One third of the protein paste is added to the yolk paste, evenly mixed。
10
And then all of it goes back to the protein paste, evenly mixed。
11
The tarpaulin was put on the grill, the paste fell from the high ground, and the shaving tablet was wiped and the bubble dropped。
12
The oven 170°C is preheated in advance, with 23-25 minutes of roasting, and at the end of the last five minutes a dish is covered in the upper floor, which can slow down the plastering of tea。
13
When it's done, take it out and shake it off。
14
Cover a sheet of oil paper, which in turn will be removed, and a sheet of oil paper will be added to prevent the surface from being too dry and cold. (Note: The tarpaulin is better than the tarpaulin
15
And then we make strawberry butter pie, pick up 50 grams of strawberry sauce, mix it up to no big particles。
16
Add 20 grams of milk and continue to mix evenly。
17
Add 10 drops of red velvet and 40 grams of light cream to continue to mix evenly。
18
Finally add 160 grams of cream。
19
Send it to a stronger state。
20
Take out the totally cool cake embryo and cut it at 45° angle at the mouth, so it's round。
21
A smooth layer of cream, followed by a higher layer of cream。
22
Put strawberries on the sideline and put cream on it。
23
Pick up the oilpaper, use your hands to help push forward and roll it up。
24
Squeeze the board to help round and then freeze the refrigerator for one hour。
25
Cut it with hot water and smoother face。
26
SCRAMBLE THE TEA STRAWBERRIES, FINISH THE O
27
my oven's hot, and there's a little bit of ε (́ο) on the bottom。
28
Fresh tea, sweet strawberry, creamy。
29
Strawberry butter tastes sour and sweet, and ice cream tastes like ice creamTea strawberry rolls Make Tips
One, I feel the formula for four eggs, and the cake is a little thin, and the next time I try five or six eggs, it'll be thicker. 2. Tea powder should preferably be released in half of plant oil in advance to avoid the presence of particles。