Black gold and tea rolls
By VicentaLakin
Today, a black-gold tea roll, loosely and softly scattered cakes, sweet, fresh cream, brings an incomprehensible comfort. The fragrance of cream is mixed with deep tea and a strong and intoxicating taste. And in the moment when the tongue echoes, it leaves only the sweetness。
Recipe Recommendations
- eggs of 5
- corn oil 50 grams
- milk 60 grams
- low-gluten flour 55 grams
- bamboo charcoal powder 7 grams
- cocoa powder 7 grams
- lemon juice 8 grams
- white granulated sugar 60 grams
- light cream 260 grams
- powdered sugar 35 grams
- matcha powder 10 grams
- sweetening
- baking
- several hours
- senior
Steps for Black gold and tea rolls
1
Five eggs, separate the egg from the yolk, and the egg is frozen for 10 minutes。
2
50 grams of corn oil and 60 grams of milk, mixed into even milking。
3
Sift in low-banded flour 55 grams, bamboo 7 grams and cocoa 7 grams, evenly mixed。
4
Add five yolks。
5
Smuggle to even silk。
6
Take out five frozen eggs and eight grams of lemon juice, first a little bit, and then a big fish eye bubble。
7
White sugar, 60 grams, in three minutes, will be added to the end of the break, when the bubble is thick, in the bubble, in the thin, and at a flat rate to the elastic big hook。
8
One third of the protein paste is added to the yolk paste, evenly mixed。
9
And then all of it goes back to the protein paste, evenly mixed。
10
In the molds, the oil paper was pre-positioned and poured from the top。
11
The pasta is so thin that it can shake the grill and smooth the face。
12
Two blows down and a big bubble goes into the oven。
13
The oven 150°C is preheated to the temperature and placed in the oven for 30 minutes. Note: If there is a drum bag in the middle, a gas hole can be inserted in the drum bag with toothpicks, which will slowly level off。
14
Boiled to remove the shock and drop the heat, demould to a mild cool, with a sheet of oil paper on it to prevent the drying of the surface from causing dry cracks。
15
When the cake is completely cool, put a piece of oil paper and turn it off。
16
The four sides were then corrected, with a cut of 45 degrees at the closing point, which would be smoother。
17
35 grams of sugar, 10 grams of tea。
18
Light cream, 260 grams, in fractions, to melt the tea powder completely。
19
The color is even。
20
Send it to a tougher state。
21
The cake embryo is now evenly covered with a layer of cream, and a layer of cream is stacked where it starts to roll。
22
One side to the side, the other half of the paper pad with a face stick, slowly roll it forward。
23
The side rolls forward into a roll, and then the circle is followed by a tightening of the oil paper so that the whole body is cylindrical。
24
Refrigeration is fixed for an hour and cut into small pieces. Note: The cutter heats up, and the cutter will be smoother。
25
BLACK AND GOLD TEA ROLL, FINISH O
26
The flaccid piece of cake spreads softly in the mouth and the cream is sweet and fresh。
27
The fragrance blends with deep tea and a strong and intoxicating taste。
28
The fresh cream flows back to the tip of the tongue, leaving only the sweet。Black gold and tea rolls Make Tips
1. If there is a drum bag in the middle of the bakery and a gas hole is inserted in the drum bag, it will slowly level off. Two, the cutter heats up, and the cutter will be smoother. 3. The temperature of different ovens may vary and it is recommended that the roasting time be adjusted to the actual situation. 4. Lemonade may be replaced by several drops of vinegar。