Chinese Food
Earl's milk tea cake roll
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In summer, everything should be fresh. It's the same with cake. Compared with the cake with sweet and greasy taste, add a little Earl's milk tea. Add a trace of Earl's tea's unique fragrance to the cake. After eating it, it will leave people's teeth and cheeks fragrant. The aftertaste is endless.
Cooking ingredients
Cooking Steps
Step1:Prepare milk and black tea bag
Step2:Put the milk into the non stick milk pot and heat it over low hea
Step3:When the milk is slightly bubbling, add black tea (tear up the black tea bag and pour it into the black tea). Cook on a low heat for 2 minutes, then turn off the heat and let it cool
Step4:Take 50g corn oi
Step5:Pour in the cool milk tea (55g). Mix the milk and milk tea evenly with egg smok
Step6:Add the sifted low powder. Draw a word with egg and stir. Mix until there is no dry powder
Step7:The mixed batter is as shown in the figur
Step8:Then add 4 yolks. Draw a word with the egg and stir evenl
Step9:Mix well until the egg yolk paste is fine and free of particles. Set asid
Step10:Start making the egg white cream. Use the electric egg beater to stir it into the fish eye bubble. Add 1 / 3 of the fine sugar. Then use the electric egg beater to double the volume. Add 1 / 3 of the fine sugar. Continue to beat until you can pull out the hook. Add the remaining sugar. Continue to beat. High speed beating is in the state of wet foaming. When making cake rolls, be careful not to beat it to hard foaming. Otherwise, the rolls will crac
Step11:Preheat the oven first. The upper and lower pipes are 160 degree
Step12:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Use a scraper to quickly mix it evenly
Step13:Then pour the mixed batter into the remaining protein cream. Mix wel
Step14:Pour the batter into the pan with the tarpaulin laid in advance. Smooth with a scraper
Step15:Put it into the preheated oven. The upper and lower tubes are 160 degrees. Bake for 25 minutes
Step16:Take it out immediately after baking. Put it on the baking net to cool
Step17:Cool the cake until the skin doesn't stick. Cover the baking pan with a layer of silicone oil paper and turn it upside down to tear off the oilcloth. Turn it over again. Make the towel face down. Cut off the edge.
Step18:Start whipping crea
Step19:After whipping the cream, spread it on the cake slice. The head part is thicker and the tail part is thinner. After plastering, roll it up and shape it. Refrigerate it in the refrigerator for 1 hour. Refrigerate the whipped cream in the refrigerator
Step20:Take out the frozen cake roll. Put the remaining cream into the flower mounting bag. Squeeze the flower shape on the cake roll. Then put the biscuit decoration on it
Step21:The countess's milk tea cake roll, which is full of milk tea flavor, is ready
Cooking tips:You don't need to cook black tea for a long time to avoid bitter. Remember to cool it before baking. Pour in the low gluten flour and mix well. It's OK. The oil will be absorbed after the eggs are added. There are skills in making delicious dishes.
