Black tea custard sauce cake roll(hong cha ka shi da jiang dan gao juan )

Black tea custard sauce cake roll

Introduction:

"People say that the cake roll is the most basic and easy to use snack, but it's my wound ~ ~ it's always broken, always broken, repeatedly hit. This time taking advantage of the new year's Day holiday to hide at home crazy volume ~ ~ a single thought volume in the afternoon, finally small achievements. I made black tea cake embryo, rolled black tea kastar sauce, and smeared fresh cream. This little fake is perfect

Production steps:

Step 1: mix and sift the low powder and black tea powder.

Step 2: 3 eggs with 1 yolk and 70 grams of sugar.

Step 3: after the egg and yolk are broken up, add sugar and send them until the mark of 8 characters doesn't disappear immediately..

Step 4: pour the mixture into the egg mixture.

Step 5: cut and mix until there are no small particles.

Step 6: melt the milk and butter together.

Step 7: dig a small amount of batter into the melted milk and butter, mix well.

Step 8: return to the batter bowl.

Step 9: stir up and down evenly.

Step 10: pour the batter into the baking pan and level the surface with a scraper.

Step 11: set the oven at 200 degrees for about 15 minutes.

Step 12: turn the baked cake upside down and tear off the oil paper after cooling. Draw some lines on the surface of the cake (those vertical bars are not, they are the marks left on the baking net)

Step 13: spread black tea custard sauce on the cake.

Step 14: roll up with a rolling pin and refrigerate for half an hour.

Step 15: take out slices, and then spread some fresh cream on the surface of the cake roll.

Materials required:

Low powder: 70g

Black tea powder: 10g

Eggs: three

Egg yolk: 1

Sugar: 70g

Milk: 20g

Butter: 20g

1 black tea sauce

Fresh cream extract: appropriate amount

Note: 1, the cake slice on the line is to facilitate the roll up, but also can not be too deep, close to their side to draw a little closer, slowly sparse.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Hong Cha Ka Shi Da Jiang Dan Gao Juan