Tea cream cake
By VicentaLakin
It's a simple common practice to dig a piece down with a small spoon, put it in the entrance, the cake embryos softly and softly open on the tip of their tongues, the odour of the tea thickness of their tea, followed by fine, silky cream, like a warm stream of the same warm, lasagna, with endless sweetness and satisfaction。
Recipe Recommendations
- eggs of 4
- corn oil 50 grams
- milk 60 grams
- low-gluten flour 50 grams
- matcha powder 10 grams
- fine sugar 45 grams
- lemon juice 5 grams
- hot milk 30 grams
- light cream 300 grams
- white granulated sugar 30 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea cream cake
1
Four eggs, first to separate the yolk and the egg. Note: The eggs are frozen for 10 minutes and will be more stable。
2
50 grams of corn oil, 60 grams of milk, evenly fertilized paper。
3
Scan low-banded flour of 50 grams and tea powder of 10 grams。
4
PRESS THE WORD Z TO EVEN THE COLOUR。
5
Four egg yolks in two。
6
Smuggle to a smooth state。
7
Four eggs, five grams of lemonade. First, a big fish eye suit。
8
White sugar 45, in two minutes。
9
Send it to the elastic big bend。
10
Take a third of the protein paste and add it to the yolk paste。
11
Flip to even colour。
12
再Take a third of the protein paste and add it to the yolk paste。
13
Flip to even colour。
14
Put all the tea back in the protein。
15
Flip to even colour。
16
it's got oil paper in it. it's pouring from 20 cm high。
17
Smash it down and shake it down。
18
The oven is 150°C, baked for 30 minutes。
19
Roast to get out of the model and cool。
20
6 grams of tea powder is sifted off large particles, 30 grams of hot milk is added and mixed into a uniform paste。
21
It's 300 grams light cream, 30 grams white sugar, and it's a texture。
22
Take half of the cream and put it in the bag and put it in the freezer。
23
The other half of the cream fell into the tea paste。
24
Scratch to even colour and pack in a bouquet。
25
Cake embryo disfigured。
26
Cut into four pieces of the same size。
27
One layer of cake, two kinds of cream。
28
That's four times over。
29
CAKE WITH TEA AND CREAM
30
A fresh fragrance of tea comes in, as if it were in a green tea garden。
31
And the fragrant fragrance of tea, with a grain of bitterness, and in it the sweetness of the cream, and the intoxication thereof。
32
The perfect balance between bitterness and sweetness makes people want to stop。Tea cream cake Make Tips
1. Select tea powder of good quality, green colour and pure taste to ensure the colour and taste of cake. 2. Be careful with the amount of cream, which can make the cream rough, and not have a perfunctory effect。