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Tea cake roll

Food Material List

  • 1 Egg 4
  • 2 White granulated sugar 60g
  • 3 Low powder 60g
  • 4 Tea powder 10g
  • 5 milk 50g
  • 6 Edible oil 30g
  • 7 Unsalted butter 150g
  • 8 White granulated sugar 30g

Operational steps

  • 1 Separate the yolk from the egg white, then add 30 grams of sugar into the yolk.
    Tea cake roll
  • 2 Add low-gluten powder and tea powder into the yolk and stir it up again.
    Tea cake roll
  • 3 Add 30 grams of sugar to the egg white
    Tea cake roll
  • 4 Whisk the egg white with an electric mixer until froth.
    Tea cake roll
  • 5 Add the egg white foam into the egg yolk tea mixture three times and stir it up and down with a soft blade.
    Tea cake roll
  • 6 Pour the reconciled egg yolk and egg white liquid into the baking pan. The baking pan needs to touch some oil beforehand, then spread the oil paper flat in the baking pan. Finally, pour the reconciled cake liquid into the baking pan. The cake liquid must be stabilized and the bubbles float up (the oven needs to be preheated for 7 minutes, 160 C first).
    Tea cake roll
  • 7 Place the baking tray in the middle, up and down 160 C for one or tow centimeters.
    Tea cake roll
  • 8 Quickly separate the grease paper from the cake and pour it on a fresh-keeping film.
    Tea cake roll
  • 9 Cover the cake with plastic wrap and cool it quickly with a wet towel.
    Tea cake roll
  • 10 Spread the cream and the remaining sugar into foam paste.
    Tea cake roll
  • 11 Spread light cream evenly on the cake
    Tea cake roll
  • 12 Roll up the cake and put it in the refrigerator for 10 minutes.
    Tea cake roll

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