Count's red tea cake roll
By VicentaLakin
The Count's brown tea roll, easy at home。
Recipe Recommendations
- low-gluten flour 42 grams
- Earl black tea powder 3 grams
- corn oil 36 grams
- milk 36 grams
- egg yolk 72 grams
- egg white 160 grams
- white granulated sugar 40 grams
- light cream 150 ml
- sweetening
- roast
- half an hour
- simple
Steps for Count's red tea cake roll
1
Prepare food。
2
Milk is mixed with corn oil to emulsion, and low-banded flour is sifted with Earl's red tea powder to the point of being non-particle-free。
3
Then add a mix of yolk and evenly。
4
White sugar was added three times to the egg purifier and sent to a hard hair bubble。
5
Another third is evenly mixed with the yolk paste and then back to the remaining protein cream。
6
The cake is poured into the oven and the oven is preheated 150 degrees for 30 minutes。
7
Take it out and hang it back。
8
the light cream with 10 g of white sugar is plattered on the cake embryo and rolls up。
9
Cut off the irregular parts, and you can enjoy them。