Afternoon Tea

Crepes Roll Cake | Chinese Food Easy Recipes

▪ Ingredients  



Light Cream

300 g

Low Gluten Flour

70 g

Pure Milk

300 g

Egg wash

200 g

Powdered sugar

50 g

White granulated sugar

50 g


25 g


▪ Detailed steps  

Sift 70g of low gluten flour and 50g of powdered sugar into 300g of milk and mix well

Pour in 200g of beaten egg and stir well

Melt 25 grams of butter in water, pour it into the batter, mix well and sift, then chill in the refrigerator for 2 hours

Fry the pastry in a pan over low heat until bubbling and then remove the pastry and let it cool

Pour 50g of sugar into 300g of light cream and whip

Place the pastry on top of each other, smooth out the whipped cream, and fold up the sides of the pastry

Then roll into a towel shape, cover with plastic wrap and refrigerate for half an hour

Remove after half an hour and sprinkle with powdered sugar, cut into pieces and enjoy

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