Black tea cream cake roll

1

Prepare materials.

2

Pour the egg white into a plate.

3

When beaten to six points, add half of the sugar.

4

Beat until dry and fluffy.

5

Add the remaining white sugar to the egg yolk.

6

Use water-tight heating to beat the egg yolks until they turn white and become like light yellow sauce.

7

Then add soybean oil and stir while adding.

8

Then use an egg beater to beat well.

9

Pour the egg white into step 7 and stir up and down with a spatula about 5 times.

10

Sift the low flour and black tea buns and mix.

11

Then pour half of the powder into step 9.

12

Stir about seven times Pour the other half of the meringue ingredients into the area where the flour is not sufficiently mixed and repeat the same action.

13

Add the remaining flour and mix well.

14

Pour onto a baking sheet.

15

Use a spatula to smooth the batter from the middle to both ends.

16

Place in preheated oven at 190 degrees for 10 minutes.

17

After roasting, turn over onto the grill, peel off the tarp, and dry until it doesn't burn too hot.

18

Whisk the cream until it is hard and fluffy and upright on a small tip.

19

Then cover the cake on the tarp and spread with cream until evenly. (Don't apply it too thick, otherwise it will squeeze out when you roll it.)

20

Roll up and place in the refrigerator for 30 minutes to shape.

1. I learned this from a book. Following the method, it turns out to be very soft, delicious, and melts in your mouth. 2. Making cake is more delicate than making bread, haha, why do I say that? First, separate the egg whites and yolks, then place them each in bowls that are free of water and oil; the beaters must be the same. Second, you must fold the mixture up and down when mixing, otherwise it will deflate, and this is the key point. Third, the baking time and temperature are like making soup; only through slow cooking does the essence emerge. 3. After the cake is baked, invert it on the baking sheet and let it cool until it's no longer hot to the touch before rolling. This makes it easier to roll and prevents cracking. 4. After rolling, don't rush to eat it; you need to place it in the refrigerator to chill and set.