Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake flour ( 70g ) | Corn oil ( 50 Grams ) |
Sugar ( 80 grams ) | Eggs ( 4 ) | Milk ( 70g ) | Lemon juice ( A few drops ) |
Apply tea powder ( 4g ) | Whipped cream ( 50g span> ) |
How to make tea cake rolls
1.Prepare the required materials
2. Use a little hot water to soak the tea powder, stir evenly, and add 30 grams of powdered sugar in sequence Stir
3. Pour the separated 4 egg yolks into the matcha powder and stir, corn oil , pour the milk again and mix well
4.Add 70 grams of low powder and beat the eggs Stir evenly and set aside
5. Add a few drops of lemon juice to the separated protein, and use an electric The egg beater starts beating
6.Add 30 grams of white sugar into the egg whites in two portions and beat until smooth.Wet state
7. Beat until it is between wet and hard foam.Lift the electric appliance and there will be a bend.Hook sample
8.Put half of the beaten egg whites into the stirred tea paste Stir evenly
9. Pour the mixed egg batter into the remaining egg whites and stir again Evenly
10.Pour into the baking pan, shake to bubble and bake
11. Adjust the temperature to 150 degrees and bake for 25 minutes, adjust the temperature according to your own oven
12. Turn the baked cake roll upside down on the grill to cool
13. Add 20 grams of powdered sugar to the light cream and beat it.When the remaining temperature is cool, apply it to the cake roll and roll it up
14.Put the rolled cake roll in the refrigerator for half an hour
15.Finished product
16.Finished product
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