How to make Count's red tea cake roll

Recipe Recommendations

boiling water 90 grams
black tea appropriate amount
low powder 100 grams
eggs of 4
corn oil 50 grams
light cream appropriate amount
white sugar 30 grams
vinegar few drops

sweetening
roast
an hour
ordinary

Steps for Count's red tea cake roll

1

90 grams of open water pour into the right amount of red tea, evenly mix and filter. Waiting for cooling back。

2

Four of the yolks added 50 grams of corn oil。

3

Low powder sift with 100 grams of low powder。

4

Coca powder is then sifted and mixed to non-particle-free pasta。

5

A few drops of vinegar or lemonade can also be inserted in an oil-free basin。

6

Next, we're going to take out proteins, first, with a low-speed, electric-pumper of eggs, and then three times with thin sugars or white sugars, namely: the first step: when a thick bubble is out, a white, leaner hair bubble is out, a second step is out, and a few fine threads are made; when an egg-pumper is lifted, the protein paste is in a state of big bend and the hair ends; and the focus is on: not having high-speed strokes, although saving time, but the protein paste is coarse and unstable, as water, and the cake tissue is soft when mixed cakes are made and baked; and at this point, the oven of my house is starting to warm 180 degrees。