Take the words
By VicentaLakin
Full flavouring of yolk is the secret to the soft and plentiful taste of twirling cakes, and powdered flour stabilizes the flavour, which is enriched and condensed with milk. If you don't put red bean cream in it, it's a tea and chili roll。
Recipe Recommendations
- Matcha Qifeng Cake appropriate amount
- egg yolk 65g
- sugar 40g
- salt 1g
- water 20g
- salad oil 22g
- condensed milk 32g
- matcha powder 3g
- low-gluten flour 75g
- baking powder 1.5G
- meringue appropriate amount
- protein 150g
- fresh cream filled with honey beans appropriate amount
- honey beans 75g
- whipped cream 75g
Steps for Take the words
1
The egg yolk is mixed with sugar and salt and the egg-cutting machine is used to produce adhesive hair, which is then sent to the tip of the material。
2
Add oil to expand softly and evenly
3
I've been sifted, powdered, powdered
4
Add sugar to the eggnob to bubble cream
5
After three cents of the protein cream is evenly mixed with flour, it's mixed in three times
6
Put flour in the oven and blow bubbles
7
COUSS OVEN PREHEAT, UP AND DOWN 170 DEGREES FOR 20 MINUTES
8
Take out the paper and cool it
9
With a third of cream and honey beans and milk on the face of the cake
10
Start rolling paper to half-turn to tear up the roast paper and put it in a freezer for 30 minutes
11
It'll be more fragrance. Cut off both ends