earl gray tea roll

Tag: Bake  
Difficulty: 4/5 ★★★★☆  
Servings: 2

Mode Reference

Mode: Bake  
Temperature: 170°C  
Time: about 20 minutes

Nutrition Analysis (per 100g)

Energy: 259.6 kcal  
Carbohydrate: 19% | 12.6g  
Protein: 9% | 5.8g  
Fat: 72% | 20.9g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Egg: 400g (about 8 pcs)
• Corn oil: 50g
• Milk: 50g
• White sugar: 40g
• Cake flour: 60g
• Lemon juice: 5g
• Earl Grey tea bags: 4g

Part B

• Whipping cream: 300g
• White sugar: 25g
• Vanilla extract: 3g

Cooking Steps

Step 1/13

Prepare the ingredients according to the required ingredients

Step 2/13

Separate eggs into yolks and whites and set aside

Step 3/13

Add corn oil to the egg yolk to emulsify, then add milk and mix well

Step 4/13

Sift the low-gluten flour into the egg yolk paste, then add the tea powder from the Earl Gray tea bag, stir with an egg beater until there is no dry powder and set aside.

Step 5/13

Add lemon juice to egg whites, add fine sugar in three batches, beat with an electric egg beater until it becomes a big hook.

Step 6/13

Add half of the meringue to the egg yolk batter and mix evenly with a spatula

Step 7/13

Pour the cake batter into the remaining meringue, mix evenly with a spatula, then pour it into a 24*34 gold plate covered with oilcloth, spread it evenly and shake out the air bubbles

Step 8/13

Place the gold plate in the center of the grill

Step 9/13

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, put the food into the second layer of the machine and start cooking immediately.

Step 10/13

Use an electric mixer to beat Part B until it is 70% whipped. If the cake roll is not baked yet, you can refrigerate it for later use.

Step 11/13

After cooking, take out the mold and gently shake it. After cooling, tear off the oil cloth, place it on a piece of oil paper about 44cm long, trim off the edges, and cut the tail with a 45-degree diagonal knife.

Step 12/13

Smooth the cream on the cake roll, pile the remaining cream on itself, use a rolling pin to roll up and tightly roll up the oil paper on both sides

Step 13/13

Refrigerate for 30 minutes or freeze for 15 minutes before slicing and garnishing.