Cake rolls for tea

After the enthusiasm for cookies the previous day, there was interest in all kinds of cake rolls, original, loose, tea-painted. The honey bean pie was working the day before yesterday, and a piece of blueberry jam was very sweet. On how to tighten the cake, I cut it in a centimetre on the first side of the roll, but not cut it, and then just roll it directly. Actually, I've never learned how to use a cane. I don't think so. As can be seen, coordination capacity is not generally poor。

Recipe Recommendations

low-gluten flour 70 grams
matcha powder 8 grams
eggs of 4
salad oil 50 grams
milk 70 grams
baking powder 1/2 teaspoon
honey red bean appropriate amount
blueberry sauce appropriate amount
fine sugar 80 grams

sweetening
baking
three-quarters of an hour
simple

Steps for Cake rolls for tea

We'll put together some tin paper and honey beans。

Low powder, powdered tea, powdered powder mixed evenly, twice sifted。

The protein yolk is separated, 20 grams of sugar is added to the yolk, and the egg-beater is used to expand slightly and the colour is lighter。

In three minutes, corn oil was added, evenly mixed, and each time it was hit in thick and thick。

Add low powdered tea powdered with powder。

Scratched with a razor to make a yolk paste, so don't overwrite it so it doesn't get cramped。

Add 60 grams of fine sugar three times, hitting protein to the point of pulling out of the bend, wet hair。

The proteins were added to the yolk paste three times, and they were mixed。

Put the face down on the grill and try to level it. Light crotch on the bottom of the grill, blow out the bubble. Put it in the preheat oven, 160 degrees, about 20 minutes。

Prepare a new piece of oil paper, rebut the cake, tear it away while it's hot。

Put blueberry sauce on the side without red beans。

The freezer is fixed for half an hour and can be cut open。