My sister-in-law loves to eat my cake rolls, no matter what the taste is, and my cake roll technique has improved a lot because of my master's love.Now, even my colleagues in the unit like my cake rolls, sometimes I order a roll, and I'm happy to make it for everyone.It's nice to see you all eating my snacks.

WHAT YOU NEED

Ingredients

200 grams of whole eggs
80 grams of low-fat flour
10 grams of fine sugar
40 grams of milk
200 grams of cream
10 grams of tea powder
50 grams of honey beans

How TO MADE Tea and honey bean cake rolls

Steps 1 to 4

1. Put the whole egg juice in an oil-free, water-free egg-making bowl and add sugar;

2. Heat the egg yolk bowl separately (the water is hot), stir the egg yolk sugar evenly with a manual egg mixer, and leave the egg yolk bowl out of the hot water after the sugar has basically dissolved;

3. Start stirring the egg juice with an electric egg-breaker until the egg-breaker is lifted, the egg paste slowly flows down, and is able to leave a clear trace, and the stirring is complete;

4. The tea powder is sifted into the egg paste;

Steps 5 to 8

5. With a shovel, mix the dough with the flour, mix the tea powder evenly without the dry powder, then add the milk, and mix evenly into the cake dough;

6. The mixed cake paste is poured into a pre-oiled baking tray, and the baking tray is shaken a few times, shaking the bubbles in the cake paste,

7. In the pre-heated oven, 190 degrees, 17 minutes, the baked cake is removed from the baking tray, placed on the drying rack, and the oil paper is slowly peeled off while it is hot;

8. Put the cream and sugar in the egg batter and beat it to seven or eight with the egg batter.

Steps 9 to 12

9. Put the oil paper under the cake, apply the light cream with a razor blade, and sprinkle the red beans with honey;

10. Lift one side of the padded oil paper, slowly roll the cake up to the other side of the cake, then roll it up and put it in the refrigerator refrigerator for one hour and it's ready to eat.

11.

Handy cooking tips

　　When the cream is diluted, it is beaten to seven or eight points, and the egg beater raises the attached cream, which does not fall off quickly, indicating that it has been beaten.When rolling cakes, the padding paper mainly serves as a rolling curtain.