Tea and cream cake rolls
By VicentaLakin
My nephew has been screaming for tea. The Fourth of July is coming home. We have to make a cake roll before we think about tea
Recipe Recommendations
- matcha 4 grams
- low-gluten flour 30 grams
- fine sugar
- eggs of 2
- salad oil 20 grams
- yogurt 18 grams
- whipped cream 100ml
- white vinegar
- raisins appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Tea and cream cake rolls
1
White sugar 20 grams white sugar 12 grams
2
A little white vinegar
3
Cream
4
Yogurt
5
raisins
6
It's too good to be cheap
7
油和蛋黄，Yogurt放在一起。蛋白加一点白醋，白砂糖分三次加入打发后待用（鸡蛋冷藏一天以上）
8
蛋黄，油，Yogurt加入低筋粉，抹茶粉先用硅胶刷搅拌，再用打蛋器打均。
9
One third of the distributed protein, add to the previous mixture
10
The last step of the equation falls into the remaining two-thirds of the protein
11
We're here
12
Tray tarp paper, roll in, razors flat, bubbles
13
The oven is preheated for one minute, put in, 170 degrees 10 minutes and 150 degrees 5 minutes, depending on the place。
14
Put it back. Rip the oil paper
15
Cream加白砂糖打发
16
从下至上，寿司帘，油纸(可以用刚才撕下来的)，蛋糕，抹上Cream
17
点缀上raisins
18
开始卷，方法同卷寿司，力度轻柔点(怕蛋糕断裂，Cream小心边上挤出来)
19
The refrigerator freezes for an hour, and the knife flushes down with open water, so it's easy to cut
20
It's a success. My aunt loves it. It's good
21
A close-up shot