White Jade Volume

I always feel that the white jade roll and snow mei niang look like, the difference is that the white jade roll added to the cake, taste more rich. The skin is like “white jade”, and the inside is added with different colors of cake, no matter it is visual or taste, it is full of layers. Put in freezer after refrigerating, cut into small piece, put in palm palm, petite and exquisite, bite a cold feeling along the tongue tip slippery into the belly, let a person satisfy.

How to make white jade volume

Step1

Refrigerate 60 grams of sugar in egg whites.

Step2

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

Step3

Add the egg yolks and beat until smooth.

Step4

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

Step5

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

Step6

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

Step7

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

Step8

Take a small bowl of two people, add 1/2 of red yeast powder, add appropriate amount of water and stir until melted.

Step9

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

Step10

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.

Step12

All materials are mixed evenly.

Step13

Take a container, apply some oil to prevent sticking, pour the batter, cover with plastic wrap to prevent moisture from entering, put it in the pot and steam for more than 20 minutes, and it will be cooked.

Step14

After being out of the pot, use a spatula to stir and mix a few times, then apply some oil on the surface, wrap it with plastic wrap and let it cool.

Step15

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

Step16

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.

Step18

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 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

Step21

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