Earl's black tea cake roll recipe-Chinese Food-best chinese food recipes-cooking food

Earl's black tea cake roll

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Earl's black tea is a kind of blended tea. It is based on black tea. It is made of citrus fruits and the main oil extracted from the fragrant lemon skin of Italy. Earl's black tea has a very good effect on human body. It is anti-inflammatory and bactericidal. It can generate fluid and clear heat. It can refresh and eliminate fatigue. It can detoxify. Nowadays, young people like to put Earl's black tea into milk and sugar, and make it into milk tea. The mellow black tea matches with strong milk fragrance. The desserts made from this milk tea also come one after another. The most famous one should be this Earl's black tea cake roll.

Cooking ingredients

milk:160g

Earl's black tea powder:15g

Cooking Steps

Step1:First boil the milk in a milk pot until it bubbles on the edge. Then put the Earl's black tea powder into the milk pot. Cover and simmer until it becomes mellow black tea liquid.

Step2:Sift out the black tea powder. Finally take the black tea milk liquid as 90g. (if you like to bring black tea powder, you can also omit this step.).

Step3:When the black tea liquid cools to the hand temperature, add corn oil. Stir until it is emulsified.

Step4:Sift in the low gluten flour.

Step5:Hand whisk until there is no dry powder.

Step6:The egg separates the yolk and the protein. The protein is frozen in the refrigerator. The yolk is kowtowed into the mixture of oil and water powder. Mix well.

Step7:Take out the egg white from the refrigerator. There is a thin layer of frost on the surface. Install the electric egg beater on the line to whip the egg head.

Step8:Break up the egg white in the second gear. Adjust it to the sixth gear. Add the sugar into the egg white in three times. Beat to the hook. (the last minute can be adjusted to the second gear to clear up the bubbles

Step9:First, add 1 / 3 of the protein into the yolk paste. Use the cutting and mixing method to cut and mix evenly. Then add 1 / 2 of the egg white into the cake paste. Mix evenly with the same method.

Step10:Pour the batter into the remaining egg white.

Step11:The surface of the mixed cake paste is smooth, delicate and glossy.

Step12:Pour a little corn oil into the 28x28 square plate (out of the formula). Wipe it with kitchen paper.

Step13:Pour the cake paste into the square plate. Scrape it with a scraper. Shake it lightly.

Step14:Preheat the oven 170 degrees. Heat up and down. Middle layer. Bake for 22 minutes.

Step15:After being out of the oven, scrape the cake away from the edge of the mold with a release knife. Back buckle and release the cake. Cut all around in order. (if you want the front roll, you can cool it properly and then buckle it back.

Step16:Pour the cream and sugar into the egg beating basin. Change the eggbeater into a double head egg beating head. Whisk the cream to the mounting state at medium speed.