Chinese Food
Japanese white jade roll
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It's a delicious Japanese dessert. The cake is wrapped in glutinous rice skin. With sweet cream, it's cold and refreshing. It's delicious but not greasy. It's not hard. Try it now.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Stir fry 80g glutinous rice flour over low heat.
Step2:Water milled glutinous rice flour and corn starch are mixed and screened.
Step3:Add sugar and milk.
Step4:Stir the milk until it is smooth and smooth without particles (there are particles that can be screened 23 times).
Step5:Cover with plastic wrap and poke holes with toothpicks.
Step6:Boil water and steam for 1520 minutes.
Step7:Take it out and mix it with butter while it's hot. Cool it a little and knead it into smooth dough by hand.
Step8:Wrap with plastic wrap and refrigerate.
Step9:Prepare the ingredients for the cake embryo.
Step10:Separate the eggs. Add sugar to the yolk to break them up.
Step11:Add corn oil and beat well.
Step12:Add the milk and stir until it's fully fused.
Step13:Sift in the low gluten powder.
Step14:The z-word is stirred into a smooth paste.
Step15:Add sugar into the protein in three times until the small hook can be pulled out.
Step16:Take 1 / 3 to the yolk paste and mix well.
Step17:Pour back the protein and mix well.
Step18:A smooth and glossy cake paste.
Step19:Pour in the baking tray with baking paper. Use a scraper to scrape it flat. Knock it twice to make bubbles.
Step20:Put it in the preheated oven for 170 ° C. 2025 minutes.
Step21:Take out the buckles and put them on the airing net. Tear off the oilpaper and let it cool.
Step22:Whipped cream with sugar until it has lines and weak liquidity.
Step23:Put it in a mounting bag for future use.
Step24:According to the width of the mold (or the width you want to make), cut out 2 pieces of cake for standby (the shaping mold of kitchen biscuit I used).
Step25:Sliced cake.
Step26:Sprinkle a little cooked glutinous rice flour on half of the glutinous rice husk.
Step27:Roll it out and make it as long as the cake slice. The width is four times as wide as the mold. Brush off the excess glutinous rice flour with a brush.
Step28:Put the cake crust in the mold. Lay the order of the cake and cream cake.
Step29:Wrap the glutinous rice skin, cut off the excess part, wrap it with plastic wrap and put it in the refrigerator for cold storage.
Cooking tips:1. The hardness of the glutinous rice skin is mainly due to dehydration of the skin and aging of the starch material. Therefore, use less hand powder as much as possible. After that, use a small brush to clean up the excess hand powder; 2. Wrap and seal with a fresh-keeping film during cold storage to reduce water volatilization; 3. The shape mold of my kitchen biscuit. Without the mold, lay the glutinous rice skin first. It's the same when directly superposed. There are skills in making delicious dishes.
