Tea cake rolls
By VicentaLakin
Tea bread on the outside is well chewed, and grains and tea blend with the platinum. Smuggle down, and the tea cake rolls that are hidden in them bloom in a flash, softer, like the softest wind in spring. The resilience of bread is interwoven with the flavour of cakes, two fragrances of tea, one heavy and fresh, each of which has new surprises, which can't stop, and which is called the dream of tea lovers。
Recipe Recommendations
- corn oil 50 grams
- milk 50 grams
- white granulated sugar 50 grams
- low-gluten flour 50 grams
- matcha powder 6 grams
- eggs of 5
- lemon juice 4 grams
- washed bean paste 200 grams
- light cream 25 grams
- milk powder 10 grams
- salt 1 gram
- dry yeast 2 grams
- butter 20 grams
- high-gluten flour 150 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea cake rolls
1
150 grams of high-strength powder, 6 grams of tea powder, 10 grams of milk powder, 25 grams of white sugar, 1 grams of salt, 2 grams of dry yeast, mixed first。
2
Milk 75 grams, light cream 25 grams and butter 20 grams, all of which are placed in the mix。
3
Scratch the thick membrane, and don't need it。
4
Take the noodles out, sort them out。
5
Covered with film, room temperature fermented twice as high。
6
Five eggs. Clear the eggs and yolk in advance, separate them. Corn oil of 50 grams and milk of 50 grams mixed with eggs to full milking。
7
low-banded flour, 50 grams, tea powder, 6 grams, sift in, type "z" and evenly mix。
8
Five yolk, in two equals。
9
Smash to smooth。
10
Five proteins, four grams of lemonade or the equivalent of white vinegar, evenly。
11
White sugar, 50 grams, two-time additions, low-speed to the point where the egg-beater is elastic。
12
Take a third of the protein cream to the yolk paste and mix it evenly。
13
再Take a third of the protein cream to the yolk paste and mix it evenly。
14
And pour it all back into the protein cream。
15
SCRATCH THE WORD "J" TO EVEN COLOUR AND SMOOTH。
16
From above into the 28-inch grill, the tarpaulin or paper is pre-loaded。
17
Bringing up the grill and shaking around the right and the left side of the grill to smooth the surface, and then shaking a few times, creating a bubble。
18
The oven is 160 degrees, preheated to the temperature and baked for about 30 minutes。
19
When the stove is out, a layer of oilpaper is covered, which is put into the cold, and then torn off。
20
The entrance will be smoother by cutting it by 45° and fixing the edges。
21
Water-washing bean sand 200 grams, evenly painted。
22
Squeeze it on the side。
23
Take off the yummy noodles and flat air。
24
The average was divided into eight。
25
Every noodle is covered with a permafrost for 10 minutes。
26
Take a noodle and turn it into a cow tongue。
27
Then roll it up, slowly stretching about 20 centimeters。
28
The bread bar interface is up, it is organized in a balanced manner, and the cake roll is placed up。
29
The bread bar is then glued to the mouth and turned over and into the oven。
30
The oven, 35°C, is fermented to 1.5 times larger and removed。
31
The surface is painted with an egg or milk liquid to prevent the roasted surface from being too hot。
32
The oven is preheated to 175 degrees and baked for about 25 minutes, approximately 10 minutes colour enough to cover tin paper in time。
33
Take it out until it's a little cool, and slice it for safekeeping。
34
CAKE ROLLS, FINISH O
35
The green skin of bread coincides with the new dawn of spring and the new colours take the lead。
36
After the bites, the cake rolls like a cloud, and the smell of tea is fragrance。
37
The bitterness of the tea is perfect and sweet, and every mouth can make the pressure fade away。
38
The bread's soft and the cake's soft, and it's in the mouth。Tea cake rolls Make Tips
1. Flour is not water-absorbed in the same way, and the liquid content increases or decreases as the case may be. 2. The change of tea powder to cocoa powder is cocoa cake rolls. 3. The cake cones do not crack when it's mildly hot. 4. The selection of high-quality tea powder can enhance the colour and taste of the finished product。