#干杯吧朋友#
Earl Grey Black Tea Swiss Roll
It's even better than the original!!️ Recreate Sam's Swiss Roll with a super detailed tutorial
I have been asked countless times about the Swiss roll of Earl Grey black tea
The cake with the fragrance of tea is fat and fufu, and it is delicate and soft when you bite into it
The sandwich cream is a low-sugar version, which is very light and delicious, and I can't even eat two pieces by myself! !️
This cake roll can be said to be the same as Sam's classic [Earl Grey Black Tea Swiss Roll], and it is a very durable chiffon cake roll. The cake roll is soft and dense, full of tea aroma, and the cream is light and mellow, which is a very popular afternoon tea dessert when paired together. The chiffon cake embryo is less difficult, it is a basic model, and novices can easily master it.
Original creator Chesteprry
ingredients
| 65 grams of milk | Black tea powder (Chuanning) 5 grams |
| 38 grams of corn oil | 55 grams of cake flour |
| 40 grams of caster sugar | 4 eggs |
| Whipping cream to taste |
steps
1. Boil milk ➕ black tea powder and let it cool
2. Boil it into this milk tea sample
3. Pour in corn oil and stir well until emulsified
4. Sift in the cake flour
5. Stir until there is no dry powder
6. Add 4 egg yolks
7. Stir well
8. Take a part of the whipped meringue (big hook state) and stir it first (preheat the oven to 180 degrees before whipping)
9. Stir well and pour back into the meringue bowl
10. Continue to stir well
11. Pour in 28 28✖️square plates, 180 degrees for 15 minutes (or 150 degrees for 30 minutes), and let cool after baking
12. Add the whipped cream and roll it up (you can put some Ovaltine biscuit crumbles or caramel to increase the flavor), and put it in the refrigerator to set
13. Take out the pieces after 2 hours of setting
Chubby O-roll (a total of about 250g of cream) in the afternoon, sipping a cup of fragrant black tea, paired with a piece of black tea fragrant, creamy and smooth cake roll, is the most enjoyable fairy life!
Read the original reading 34