It is wrapped in cream cheese, which is also influenced by cheese bread, and its taste is fresher and longer than that of pure cream.

WHAT YOU NEED

Ingredients

Three eggs
A piece of lemon
Low flour 40 grams
5 grams of tea
45 grams of corn oil
45 grams of hot water
50 grams of fine sugar

How TO MADE Tea and cheese rolls

Steps 1 to 4

1. First prepare the grill, my grill is original, with a flying edge, 36 cm long and 29 cm wide.

2. The four corners of the baking paper are cut off to make it more pliable, the light side of the baking paper is facing up, the other materials are prepared together, the egg yolk is separated, the low-powder sieve is used.

3. 5 grams of matcha tea is first diluted with 45 grams of hot boiled water until there are no particles, if matcha tea and low flour are sifted together, it can also be compared, the effect of boiling water is better, the flour is more uniform.

4. Three egg yolks mixed with one-third fine sugar and 45 grams of corn oil.

Steps 5 to 8

5. The egg yolk continues to be mixed with the matcha liquid, stirred evenly, and finally the low powder is added to the sieve to form an eleven-letter pattern, which is completed from end to end with a manual egg beater.

6. In a clean egg-cleaning bowl, add lemon juice and start spreading, divide three times and add more than half of the fine sugar to the moisture, lift the electric egg-cleaning machine, the egg-cleaning has a large curved hook, it must not be beaten to dry.

7. The oven can then be preheated to 170 °C.

8. The egg whites are divided twice and the egg yolk is mixed into a J-shaped dough, which is delicate, shiny, and tough.

Steps 9 to 12

9. The dough is poured high into the pan, the dough is pressed into a silk-like texture, pushed evenly with a scraper, the pan is lifted gently on the table, the air is exhausted.

10. Put it in the middle of the oven, turn on the air, 170 degrees, and I cooked for 18 minutes.

11. Roasted egg rolls have a fragrance, a non-sticky surface, are elastic, have no cracks, and can be picked up and hung on the arm.

12. After cooking, tear off the baking paper at the bottom, and then dry the paper together on the drying rack, so that it dissipates the heat, I usually do not turn the egg roll upside down.

13. Prepare 130 grams of cream cheese in advance to soften it, I use small fillings, add 30 grams of milk, 20 grams of sugar powder, insulating water, beat the cheese with an electric egg beater until it is evenly fine, then rub it on the surface of the cake roll.

14. It's rolled up, the towel is exposed on the outside, you can also put the filling on the towel, the face is exposed on the outside, everyone likes it.

15. You can roll up a clean piece of baking paper and put it in the refrigerator.

16. You can cut it in an hour, use a saw blade, clean each blade.

17.

Handy cooking tips

　　The filling can also be made with light cream and 10% sugar.