Every time you go to a cake shop, you can finally make your own tea rolls, without any additives, you can eat them as you please!

WHAT YOU NEED

Ingredients

70 grams of low-fat flour
15 grams of tea powder
Four eggs.
15 grams of sugar
70 grams of yogurt
40 grams of sesame oil or corn oil
5 ml of rum
Drops of white vinegar
Dried grapes in moderation

How TO MADE Tea cake rolls

Steps 1 to 4

1. Prepare a square toaster, I'll use a three-dimensional 28x28 with oil paper as a backup.

2. Separate the protein from the egg yolk and use the egg yolk as a backup.

3. I use eggs from the countryside, which are yellow in color and very nutritious.

4. Spread the egg yolk and add 15 g of sugar to stir evenly.

Steps 5 to 8

5. Add the oil to stir evenly.

6. It is better to add yogurt to the mixture evenly, it is better to choose a more viscous one, at this time the sugar should be melted.

7. The mixture is good in this state, very delicate, completely mixed.

8. I added the low-fat flour in stages, and for ease of photography, I added it all at once, stirring it until it was grain-free.

Steps 9 to 12

9. Add the tea powder and stir until there are no particles.

10. This way, you can back it up.

11. The next step is to preheat the oven and release the protein.

12. Add a few drops of white vinegar to the protein, and if you're not good at it, a little spoon like this, half of it will do.

Steps 13 to 16

13. Because I like the taste of rum, so I'm going to add some here, and I'm not going to add anything.

14. 50 grams of white sugar is poured four times, and after the first low-speed delivery to this state, the second can be added.

15. There are detailed patterns in the high-speed shot, and it feels like the head of the egg beater in your hand is slightly resisted.

16. The third time I added sugar, the pattern got bigger.

Steps 17 to 20

17. The fourth time the sugar is added, it is sent at medium speed to the state in the graph.

18. Take one-third of the protein mixed into the protein, the specific mixing method is from the bottom to the top, cutting, scraping the edge, do not directly mix the circle, you can watch the video in Baidu.

19. The mixture is poured completely into the protein and mixed in the same way.

20. The raisins are ready to be poured into the mold, and the oven should be preheated.

Steps 21 to 24

21. Pour into the mold, scrape it with a scraper or shake the end of the mold while shaking off the bubbles.

22. Sprinkle raisins on the surface.

23. I'm using a 50-liter cask oven, 120 degrees for 40 minutes on the middle layer.

24. Have a seat.

Steps 25 to 28

25. Roasted, slightly discolored

26. Open the side of the oil paper like this.

27. When it's warm (personally, don't feel too cold, it's not good to roll) put it on a new sheet of oil paper and prepare the roll cake.

28. I don't have to take a picture, I can go to Baidu to learn the video, my feeling is that I can first increase the flexibility of the cake by pressing the shape, and the compactness of the roll is beautiful.

29. Put it in the fridge and refrigerate it for half an hour.

30. I made it myself, and it's beautifully cut.

31.

Handy cooking tips

　　The taste of rum is my favorite, nothing can go wrong.If you don't know how to roll a cake, you can go to Baidu and find out how to roll a cake.It's better to cut the raisins, otherwise they won't be cut properly, which will affect the effect.