Bamboo story
To make Qifeng cake soft and rich in taste, the secret is to fully score the egg yolk. Baking powder can stabilize the fluffy degree of flour, and condensed milk can make the taste more rich and mellow. If you don't put the red bean filling cream, it is a Matcha Qifeng cake roll.
Step 1 . First mix the egg yolk with sugar and salt in an egg beater to make it sticky, then add water to beat until the tip of the material will stand up.
Step 2 . Add oil and stir until it is swelling and soft. Add condensed milk and mix evenly
Step 3 . Add sifted low powder, Matcha powder and baking powder and mix well
Step 4 . Add sugar to the egg white and beat until foamed
Step 5 . Add 3 parts of the protein cream into the flour and stir it well. Then mix it all in 3 times
Step 6 . Pour flour into the baking tray and smooth it to make bubbles
Step 7 . Warm up the couss oven and bake at 170 degrees for 20 minutes
Step 8 . Take it out and let it cool with oil paper
Step 9 . Mix honey beans with 1 / 3 fresh cream, and then add fresh milk to the surface of the cake
Step 10 . Start rolling the paper to half a circle, tear off the baking paper, and put it in the refrigerator for 30 minutes
Step 11 . At this time, the Hou flavor is more dissolved in place, and the two ends are cut off and can be loaded
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