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
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.
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.
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.
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.
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.
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.
Pour the just-finished batter back into the meringue and beat with a whisk until no particles form.
In small bowls for two people, add 1/2 means powder to each bowl, then add enough water and stir until melted.
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.
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!
Preheat the oven in advance, turn on the heat 180, lower the heat 150, and bake for 15 minutes.
All materials are mixed evenly.
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.
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 the baked cake cools, cut off the uneven corners, cut in two and a half, and divide it into four equal strips.
Pour the light cream into a bowl and beat it with a whisk until smooth and firm.
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.
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.
Roll the cooled dough into a rectangle that fits the length of the cake strips.
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.
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.