Caramel Cream Black Tea Cake Roll, light tea aroma, rich caramel cream

Prepare the ingredients for the cake roll.

Mix milk with Earl Grey tea powder and simmer over low heat until boiling, then turn off the heat, pour into a bowl, and let it cool.

Prepare the ingredients for the caramel sauce.

Keep the room-temperature light cream warm using a water bath. Pour fine granulated sugar and water into a non-stick pan, and heat over low heat until it turns amber. Tips: Do not stir, it will gradually melt and combine.

Remove from heat and pour in the fresh cream in two batches, stirring to combine. Add butter and salt, and continue stirring until smooth. Pour into a clean container, seal, and refrigerate.

Step 2: Pour the cooked milk tea into a bowl, add corn oil, and mix until fully combined with no oil spots.

Sift in the low-gluten flour and fold in a Z-shaped motion until there is no dry flour.

Add the egg yolk.

Mix evenly until the egg yolk batter falls smoothly in ribbon-like strands.

Preheat the oven to 180 degrees Celsius, top and bottom. Add lemon juice to the chilled egg whites to remove the fishy smell.

Beat at low speed until fish-eye bubbles form, then add 1/3 of the sugar. Beat at medium speed until fine small bubbles form, then add another 1/3 of the sugar. Beat until textured, then add the final portion of sugar. Switch to high speed and beat until soft peaks form, then turn to low speed and beat a few rounds to smooth out large bubbles. Lift the whisk to form a large hooked peak.

Fold the meringue into the egg yolk batter, using the cutting and folding method to mix roughly at first.

Fold back into the meringue, then mix evenly and use a spatula to scrape the sides and bottom of the bowl, folding a few more times any parts where the egg mixture hasn’t been fully incorporated.

Pour into a 28*28 gold pan lined with oilcloth from a height of 20 cm, level it by shaking or scraping with a spatula. Lift and vibrate twice to remove large air bubbles.

Place in the middle-lower layer of the preheated oven and bake at 155°C for 26 minutes.

Light cream, sugar, and caramel sauce, whipped to 80-90% stiffness. Put into a piping bag and set aside.

After baking, take it out and shake off the heat. Transfer to a cooling rack to cool. Cover with parchment paper to prevent the surface from drying out, and when slightly warm, turn it upside down, tear off the bottom greaseproof paper, cover with parchment paper, and let it cool to a warm temperature.

Place the towel side down, trim the edges diagonally, spread a layer of caramel cream, make the tail thinner, and pile it higher at the 1/3 point.

When it comes to the oiled paper, use a rolling pin to roll it up, tighten it, wrap it in oiled paper, and refrigerate for 30 minutes to set its shape.

Set the style and then decorate! Have you learned it?