Black tea cream cake roll(hong cha nai you dan gao juan )

Black tea cream cake roll

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: pour the protein into the dish.

Step 3: beat to six, add half of the sugar.

Step 4: whisk until dry foaming.

Step 5: add the remaining sugar to the yolk.

Step 6: beat the egg yolk to white with the method of water insulation and heating to become the same state as light mayonnaise.

Step 7: then add soybean oil and stir while adding.

Step 8: use an egg beater to beat thoroughly.

Step 9: pour the protein into step 7 and stir it up and down with a scraper for about 5 times.

Step 10: sift and mix the low powder and black tea bag.

Step 11: then pour half of the powder into step 9.

Step 12: stir about seven times, pour the other half of the pastry ingredients into the place where the flour is not fully stirred, and repeat the same action.

Step 13: add the remaining flour and mix well.

Step 14: pour into the baking tray.

Step 15: use a scraper to smooth the batter from the middle to both ends.

Step 16: place in a preheated oven at 190 degrees for 10 minutes.

Step 17: after baking, turn over to the grill, peel off the tarpaulin and let it dry.

Step 18: whisk the cream until it is stiff and foamy.

Step 19: then cover the cake on the oilcloth and spread the cream evenly. (don't spread it too thick, or it will squeeze out when it rolls)

Step 20: roll up and refrigerate for 30 minutes.

Materials required:

Protein: 3

Egg yolks: 4

Low powder: 40g

Soybean oil: 40g

Lipton black tea bag: 1 bag

Cream: moderate

Sugar: 70g

Note: 1, this is learned from the book, according to his practice, it is really quite soft, delicious and instant. 2. Making cake is more expensive than making bread. Ha ha, why do you say that? The first is to separate the egg yolk and protein, and then put them in a water-free and oil-free basin. The same is true for the egg beater. The second is to stir up and down when mixing, otherwise it will defoaming, which is also the key. Third, that is to say, baking time and temperature are like boiling soup. Slow fire can only produce essence. 3. After the cake is baked, it should be buckled on the baking plate, and then it can be ready to roll until it is not hot, so that the roll will not crack. 4. You won't be in a hurry to eat after the roll is finished. You should put it in the refrigerator and freeze it.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Hong Cha Nai You Dan Gao Juan