Tea and bean rolls
By VicentaLakin
I like it, and if you like, try it
Recipe Recommendations
- eggs of 4
- low-gluten flour 70 grams
- fine sugar 40 grams
- corn oil 50 grams
- water 50 grams
- baking powder 2.5ml
- fine sand sugar 20 grams
- matcha powder 10 grams
- honey red bean 20 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Tea and bean rolls
1
First, separate the egg yolk from the protein. A bowl of protein needs no oil or water. The egg yolk and sugar are mixed and given out with an eggmaker。
2
The yolk spreads into size, thickness and lightness. In three stages, corn oils (or odourless vegetable oils such as sunflower seed oil) were added. Each of the additions is mixed up with an egg-beater, which is then evened to thickness and added to the water。
3
Low powder, tea powder, powdered powder sifting into yogurt。
4
Smash it with a rubber razor, and it's a yellow paste. Put the mixed yolk paste on the back。
5
The sugar was added three times to the protein, and the protein was thrown into the wet hair
6
One third of the protein goes to the yolk bowl, and it's evenly plattered (from the bottom up, not the ring mix)。
7
And a third of the protein goes into the yolk bowl and continues to be evenly mixed。
8
Add bean red evenly。
9
The paste was poured into the grilled tin or oilpaper, emptied and hit hard to get the air bubble inside the paste out. Put the oven in a preheated oven of 180 degrees for 15-20 minutes until the surface is yellow。
10
Prepare a new tin paper or oil paper, pour the cake on it and tear it out of the heat. This is when the bottom of the cake is up。
11
When the cake cools, turn it over and get the surface up again. It's either a jam or not。
12
On the side ready for roll-up, cut the knife in the position shown, but not cut. It's easier to roll a little。
13
Using an internal scroll, the omelet is kept to its head, then wrapped in tin paper or oil paper and placed in a freezer for an hour and a half and then sliced for consumption。