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You are here: Home / Recipes / Homely Recipes / White Jade Volume

White Jade Volume

April 12, 2020 by huangyc 4 Comments

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Cover the snow skin and keep in the refrigerator for a few hours to set.

Today we’re going to make a dessert that’s so rich, so silky, and when you take a bite, you’ll never forget the taste. This dessert is white jade rolls. Just like its name, its outer skin is as transparent and white as white jade. I always think that white jade rolls and snow plum Niang look like. The difference is that white jade roll added to the cake, the taste is richer, better taste. Its skin is like “white jade”, and because of the addition of different colors of filling, it is the icing on the cake, both visually and taste are full of layers. After the production into the freezer, refrigerated for a period of time after the end cut into small pieces, on the palm of the palm, look at it, it is small and exquisite, a bite of ice cold, delicate and soft smooth skin is pulled, swallow a bite, filling with the skin along the tongue tip slide into the stomach, satisfying, after eating also lick the mouth.

How to make white jade volume

Step1

In order to ensure the smooth production process, you buy the necessary ingredients and supplies in advance, such as: 1 piece of cake embryo (you can choose to buy ready-made cake embryo). It takes 150g of glutinous rice flour, 38g of corn starch, 270g of milk, 52g of sugar and 24g of butter to make glutinous rice skin. To make the cream filling, you need 250 grams of light cream and 20 to 60 grams of sugar. Take out a bowl, into a number of old hen just under the fresh eggs, the use of tools, skillfully sucked out the yolk, the bowl only crystal clear egg white. Then pour 60 grams of sugar into a bowl, stir with a spoon, and refrigerate until ready to use.

Refrigerate 60 grams of sugar in egg whites.

Step2

Then take out a clean bowl, just buy organic golden milk, freshly fried soybean oil and 29 grams of sugar in proportion to the bowl, stir well to combine.

Combine the milk, soybean oil and 29 grams of sugar.

Step3

Follow the steps and continue! Add the unused egg yolks to the previous bowl and beat with a whisk until smooth and not grainy. However, if you don’t have a blender at home, it doesn’t matter, you can choose to use your arm strength to drive chopsticks to stir it until it is not grainy.

Add the egg yolks and beat until smooth.

Step4

Then you need to take out a sieve and sift the flour you just bought to remove impurities and ensure that the flour is fine. Remember to move a little, so as not to make the kitchen stink. Pour the sifted flour into the bowl with the yolks and whisk until smooth and painless.

Add the sifted flour and stir until smooth and free of particles.

Step5

Put the spare egg whites in the refrigerator, take advantage of the convenience brought by technology to people’s lives. You put the electric whisk into the bowl, beat with it until wet and bubbly, lift the whisk, the egg whites can be beaten into small commas.

Refrigerate egg whites and whisk with electric whisk until wet and foamy.

Step6

Scoop up a third of the meringue with a spoon and pour it into the bowl with the yolks. Mix the meringue with the yolk mixture and beat well.

Mix one-third of the meringue with the yolk mixture and toss well.

Step7

Pour the just-finished batter back into the meringue and beat with a whisk until no particles form.

Pour the batter back into the meringue and mix until no particles form.

Step8

In small bowls for two people, add 1/2 means powder to each bowl, then add enough water and stir until melted.

Take a small bowl of two people

Step9

Then, put the mixed non-granular means powder into 2 parts of cake batter, and manually mix into 2 different colors of batter, it is thick and firm.

Then, pour the mixed red yeast powder into 2 parts of cake batter, and stir into two colors of batter.

Step10

Pour both colors of cake batter into the pan. When both colors have been poured, take a wide, smooth spatula (you can also use a scraper) and gently move horizontally over the surface. This is done to make the two colors more mixed and to achieve a more uniform, natural and visible effect without gaps. This step is to ensure that the final cake comes out with a beautiful and even appearance. We need to prepare two different colors of cake batter. You can choose from a variety of flavors such as chocolate and vanilla to add flavor layers.​ In general, in production, please be patient to operate every link, and try to keep the childish feelings; ​at the same time, please remember to cherish every happiness and joy when enjoying this food!

Pour the cake batter of the two colors into the baking tray and smooth it with a spatula.

Step11

Preheat the oven in advance, turn on the heat 180, lower the heat 150, and bake for 15 minutes.

Preheat the oven in advance, turn on the heat 180, lower the heat 150, and bake for 15 minutes.

Step12

All materials are mixed evenly.

All materials are mixed evenly.

Step13

Take a container, brush with some oil to prevent sticking, pour in the unused batter, cover with a layer of plastic wrap to prevent water from getting in, and carefully steam in the pot for more than 20 minutes.

Take a container, apply some oil to prevent sticking

Step14

After the clock, put on the anti-heat gloves carefully put it out of the pot, and then put on disposable gloves, pull it out while it is hot, and then paint some oil on the surface, rub it with your hands, and then wrap it into a circle with plastic wrap, let it cool.

After being out of the pot, use a spatula to stir and mix a few times

Step15

After the baked cake cools, cut off the uneven corners, cut in two and a half, and divide it into four equal strips.

After the baked cake cools, cut off the uneven corners

Step16

Pour the light cream into a bowl and beat it with a whisk until smooth and firm.

Whipped cream to nine, distributed, stiff and textured

Step17

Squeeze a piece of cream on one side of the light pink cake strips and smooth it out a little bit to stick the other deep powder cake strips.

Squeeze a piece of cream on one side of the light pink cake strips and smooth it out a little bit to stick the other deep powder cake strips.

Step18

Place the two cake forms together, then squeeze a good amount of cream over the top, smoothing the surface with a spatula to make it slightly smooth.

Put the two creamed cake sticks together on the snow skin, then squeeze an appropriate amount of cream and smooth it out slightly

Step19

Roll the cooled dough into a rectangle that fits the length of the cake strips.

Roll into a rectangular pasta suitable for the length of the cake bar.

Step20

After sticking the other two cake sticks in the same way, put them on the buttered cake, remember to prevent the position of the two colors from interlacing, side.

After sticking the other two cake sticks in the same way, put them on the buttered cake

Step21

Cover the snow skin and keep in the refrigerator for a few hours to set.​ Refrigerate and take out to taste! White jade rolls are rich in taste, fragrant and tender. After freezing, they melt in the mouth like ice cream, leaving your lips and teeth fragrant.
Surprisingly delicious! The soft glutinous rice is wrapped in a delicate mousse and cream! A mouthful of ice cool, eating is the real taste of ice cream, moderate sweetness is not greasy. I feel like I can do a box at a time! Glutinous rice skin is not only very thin, but also can be pulled to look like snow Mei niong, but the mousse and cake into the whole taste more rich, soft and cool feeling is endless aftertaste! For dessert people, there is nothing but ecstasy.

Cover the snow skin and keep in the refrigerator for a few hours to set.

Cover the snow skin and keep in the refrigerator for a few hours to set.
Print Recipe
4.50 from 2 votes

White Jade Volume

Prep Time5 mins
Cook Time30 mins
Course: Homely
Cuisine: Chinese
Keyword: White Jade Volume

Equipment(affiliate link)

  • rolling pin
  • oven
  • Cream Whipping Machine

Ingredients(affiliate link)

  • 60 g Low-gluten flour
  • 30 gg oil
  • 3 g Red yeast powder
  • egg
  • 80 g Fine sugar
  • 30 g milk

Accessories

  • 100 g Light cream
  • 30 g Powdered sugar
  • 80 g Glutinous rice noodles
  • 100 g water
  • 16 Sticky rice

Filed Under: Blog, Homely Recipes, Recipes, Tutorials Tagged With: Cold Dish, White Jade Volume

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Reader Interactions

Comments

  1. Margie Gold

    November 14, 2020 at 7:07 pm

    Can you do this with a gluten free flour?

    Reply
    • Jack Smith

      November 21, 2020 at 8:25 am

      Hi, Margie

      Of course you can use the gluten free flour to do this.I think gluten free flour is better than low-gluten flour when doing the Chinese dessert.

      Reply
  2. Lilian

    August 6, 2021 at 12:27 pm

    5 stars
    Do you know the chinese name for this? Im watching a chinese sdrama and theres a white jade cream cake i was interested in and cant seem to find.

    Reply
    • Jack Smith

      August 8, 2021 at 3:37 am

      4 stars
      Hi, Lilian. Of course I know. The Chinese name is 白玉卷.

      Reply

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