Tea marble cake rolls
By VicentaLakin
Today, a tea-grained Marble cake roll, the bitterness of the tea and the sweetness of the cake are mirrored and resonated. The unique marble stripes, the thick fragrance of tea, the flaccidness, the thickness of the mouth, the readyness of the entrance, as if they were between the teahouses and enjoyed fresh nature。
Recipe Recommendations
- milk 30 grams
- corn oil 20 grams
- low-gluten flour 30 grams
- egg yolk of 2
- matcha powder 6 grams
- egg white of 4
- lemon juice 5 grams
- white granulated sugar 45 grams
- light cream 150 grams
- fine sugar 15 grams
- sweetening
- baking
- an hour
- senior
Steps for Tea marble cake rolls
1
Four eggs, egg-cleaning and yolk stand by, and the eggs freeze for 15 minutes。
2
Tea paste, 30 grams of milk, 20 grams of corn oil, evenly mixed to emulsion。
3
Add 10 grams of low-banded flour, 6 grams of tea powder, and 2 yolk, respectively, to mix into a smooth silky paste。
4
Then we'll make plain pasta, 30 grams of milk, 20 grams of corn oil, evenly mixed to emulsion. In turn, 30 grams of low-banded flour and two yolk were added, which was mixed into a smooth silky paste。
5
Four eggs, five grams of lemonade, and a big fish eye bubble. Note: The egg is frozen 15 minutes in advance and the distribution will be more stable。
6
White sugar, 45 g, three times in rough bubbles, bubbles and bubbles, respectively, were added to the elastic big hook。
7
The original pasta and the tea pasta are added by one quarter of each of the protein paste。
8
Flip to even colour。
9
One quarter of the protein paste is taken, and two sides are added。
10
Flip to even colour。
11
Put the bouquet on。
12
Toaster pads with paper or tarpaulin, with plain pasta and tea paste, which is crowded in between。
13
The marbles are drawn with chopsticks, and the bubbles fall。
14
The oven is 160°C preheated to the temperature and baked for about 25 minutes. Note: The temperature of the oven varies and can be fine-tuned to a few degrees。
15
It'll take off the model and cool the shelf。
16
Put a piece of oil paper on it, flip it over and turn it over and it's completely cool。
17
When the cake is completely cool, cut at 45° angles and can be more round。
18
Light cream, 150 grams, fine sugar, 15 grams。
19
First, a layer of light cream will be evenly applied, then the place will roll and the cream will pile up in stripes。
20
Keep your mouth shut, and there's a stick on the paper roll, a slow roll comes, and it's rolling forward into circles。
21
Use a scratchboard to hold it tight。
22
Refrigerator freezes for two hours。
23
It's easier to cut pretty when you're in shape。
24
TEA MARBLE CAKE ROLL, FINISH O
25
It's like marble。
26
Green and white staggered textures are just like art。
27
The bitterness of the tea and the sweetness of the cake are so resonating。
28
It's soft, it's strong, it's ready to enter, it's as if it's between teahouses, and it's enjoying a fresh natural smell。Tea marble cake rolls Make Tips
One, tea powder is of good quality and the product will taste better. 2. Frozen eggs 15 minutes in advance, with lemonade and more stable hair. When the cake is cold, then butter, which, if warm enough, melts。