Chinese Food
Bamboo charcoal tea cream cake roll
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Overturn the cake roll's inborn silly white sweet man with a bamboo charcoal dark skin. The Japanese cold wind wrapped with rich Matcha milk, frozen black and green has long been recognized as the fashionable dessert color by the world's top-line food ins. As a fashion trendsetter in the dessert industry, take advantage of the early spring to quickly roll up and bring a wave of rhythm to the circle of friends. Eat in the mouth of the soft split egg sponge cake roll wrapped in fresh and non greasy cream cream and sweet and bitter Matcha milk jelly inside and outside in a meticulous high cold style to leave a touch of intriguing gentle taste is to let people willing to take a bite of a bite of a bite of a bite of a... Into the body and mind, wholeheartedly devout taste do not believe it? Just make one by yourself.
Cooking ingredients
Cooking Steps
Step1:Soak gilding tablet in ice water (such as gilding powder, 5g powder + 15g water
Step2:All ingredients except gilding are mixed. Put in milk pot. Heat on low hea
Step3:Heat and stir until it becomes sticky and then leave the fire (be careful not to paste the bottom
Step4:Squeeze out the water and put it into the warm milk paste. Stir until it melts completely.
Step5:Pour into the 21 * 8cm pound cake mold wrapped with tin foil at the lower edge. Refrigerate for 3 hours until the milk is frozen.
Step6:Preheat the upper and lower tubes of the oven at 180 ℃; heat the butter in the microwave until it is liquid. Set aside and let cool.
Step7:Mix the yolk with sugar A. sit on 4550 ℃ warm water in the mixing basin. Heat the egg liquid to 38 ℃. Use the electric beater to beat until the color becomes lighter and the volume expands
Step8:Keep killin
Step9:Then add the bamboo charcoal powder and mix wel
Step10:The egg white is mixed with granulated sugar B in three times. The egg white cream is in hook shape (wet foaming) when the egg beater is lifted.
Step11:To this stat
Step12:Add 1 / 3 of the protein cream to the yolk paste. Stir wel
Step13:Then pour the bamboo charcoal egg yolk paste back into the remaining protein cream. Mix wel
Step14:Sift the flour and add it to the mixture in the previous step. Carefully turn it over and mix well.
Step15:Take a small scoop of batter and add it to the melted butter. Mix well with the eggbeater
Step16:Pour the butter batter from the previous step back into the whole batter. Use the scraper to turn it over again gently and evenl
Step17:Put baking paper or high-temperature oilcloth on the baking tray. Pour the batter from 20cm high into the baking tray. Scrape the surface evenly. Shake the baking tray gently to remove the bubbles in the batter. Put it in the middle and lower layers of the oven. Bake the upper and lower tubes 180 degrees for about 13 minutes. Insert the toothpick into the center and pull it out again. There is no adhesion.
Step18:Buckle it upside down on the drying net. Tear off the oilpaper (or oilcloth). Replace it with a new oilpaper. Cool it
Step19:Reverse buckl
Step20:Beat the whipped cream and sugar powder with the electric egg beater until it is 8 times distributed. The lines are firm.
Step21:Dispatch complete
Step22:Spread the cream evenly on the surface of the cake. Put more on the initial end of the rol
Step23:
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Step26:
Cooking tips:Material description - edible bamboo charcoal powder. The official name is plant carbon black. It is an edible toner powder from natural plants. It can be purchased on the e-commerce platform in order to meet the national standard for food safety. Pay attention. Plant carbon black is different from the rough bamboo charcoal. There are often misunderstandings from my friends. Here's a special explanation. There are skills in making delicious dishes.
