Water dripping tea cake rolls
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Water dripping tea cake rolls
1
Eggs split the yolk into two basins, adding 30 grams of white sugar to the yolk。
2
Blend evenly, add salad oil。
3
It's
4
Add three sifts of low powder and powder。
5
Flip evenly。
6
Add 40 grams of white sugar to the egg-beater and start at low speed。
7
A little yolk to a little bowl。
8
Sift in tea powder and a little bit of protein cream。
9
Flip evenly。
10
Squeeze in a bag of flowers to make a bouquet of its own like and put it in the oven for 165o5 minutes。
11
Put a third of the protein cream in the remaining yolk paste。
12
Flip evenly。
13
We'll put some tea and egg paste on it。
14
Put 12 back into the remaining protein cream, evenly mix, and be careful not to melt。
15
The yolk was then poured into the grill and the oven (breathing bubble) was baked at 165 degrees for about 20-25 minutes。
16
When it was baked, it went upside down to a piece of oil sheet, covered it up until it was hot enough to tear off the surface and covered it up to prevent the surface drying。
17
When it cools, then turns around, rips out the paper and cuts the cake with a knife, not cut.
18
Put the cream on。
19
It can then be rolled up, supported by a cane, which will be tighter and frozen for more than two hours。Water dripping tea cake rolls Make Tips
Pay attention to preparations
This time, I used tarpaulin more easily than oilpaper, easier to tear and won't damage the flower shape.
Sift the low flour three times to set aside.
Beat the meringue until it is between wet and hard. Play at low speed first, then slowly adjust it up, and finally play at low speed for 1.5 minutes.
On the Internet, after baking cakes, you have to tear off the oil paper on the surface while it is hot. I think it will be easier to tear it off if it cools it a little, otherwise the pattern will be stained. Or apply a layer of oil to the oil paper to prevent sticking and easy to tear off after baking.
Immediately after baking, place it on a drying net to dissipate heat, tear off the tarp and cover it to prevent the cake from drying out.
Print a few horizontal prints on the surface of the cake when rolling makes it easier to roll.
It is easier to roll the cake after it has cooled, and finally refrigerate and set before cutting.
This time, I used tarpaulin more easily than oilpaper, easier to tear and won't damage the flower shape.
Sift the low flour three times to set aside.
Beat the meringue until it is between wet and hard. Play at low speed first, then slowly adjust it up, and finally play at low speed for 1.5 minutes.
On the Internet, after baking cakes, you have to tear off the oil paper on the surface while it is hot. I think it will be easier to tear it off if it cools it a little, otherwise the pattern will be stained. Or apply a layer of oil to the oil paper to prevent sticking and easy to tear off after baking.
Immediately after baking, place it on a drying net to dissipate heat, tear off the tarp and cover it to prevent the cake from drying out.
Print a few horizontal prints on the surface of the cake when rolling makes it easier to roll.
It is easier to roll the cake after it has cooled, and finally refrigerate and set before cutting.