Big White Rabbit Custard Roll
This year’s hot white rabbit milk jelly rolls, although we have n’t made them all the time, I always think that it is nothing more than an enhanced version of milk flavor rolls. Maybe it ’s still “big white rabbit” marketing, but many fans asked in the background. We thought about this Fire, why do n’t you try any flavor? Well, its level is the same as its preparation. It is very rich. You have to make milk jelly and milk sauce in advance. And the milk jelly and milk sauce have the milk flavor blessing of “big white rabbit toffee”. Even the angel cake embryo also has a lot of milk powder. Generally speaking, it is a big “toffee” cake with a milky flavor, but in fact , Taste, because each mix has its own unique taste, milk jelly is smooth, milk is crispy, cakes are soft, different light and dark milk flavors collide with each other, plus the adjustment of salty taste, but it is fragrant but not greasy, can It’s a national scroll for all ages ~ If you haven’t tried it, it will not let you down ~
Material
Big white rabbit milk sauce
Light cream 80g
Milk 80g
Big White Rabbit Toffee 6-8
Big White Rabbit Custard
50g milk
Light cream 50g
Gelatin tablets 0.5 tablets (2.5g)
Big White Rabbit Toffee 4
Souffle
Refrigerated butter 30g
15g
Granulated sugar 20g
Whole milk powder 30g
Almond kernel powder (almond powder) 20g
White chocolate 45-50g
Japanese pastry powder 15g (low gluten)
A pinch of salt
Angel cake embryo (28 * 28 gold plate)
160 ~ 170g (about 5 eggs)
Salt 1g
Granulated sugar 45g
Japanese pastry powder 55g (low gluten)
Whole milk powder 30g
A few drops of vanilla extract
Corn oil 40g
Milk (see the state of batter) 70 ～ 75g
Stuffed
Light Cream 250g
A pinch of salt
A little rum
Big White Rabbit Milk Sauce 100g
To do
Big white rabbit milk sauce
① It is recommended to prepare milk sauce one day in advance, you can make more and keep it in the refrigerator for later use.
② Mix whipped cream with milk, add 8 large white rabbit toffees, heat over low heat and bring to a boil.
③ Keep stirring for about 20 minutes, the milk paste becomes thick, the dripping angle of the spatula is obviously slow, turn off the heat, pour it into a container to cool, cover it with plastic wrap, and refrigerate in the refrigerator.
Big White Rabbit Custard
① It is recommended to prepare one day in advance and refrigerate in the refrigerator.
② Gelatine tablets are softened with cold water.
③ Add 4 toffees to the milk, add whipped cream, and heat over low heat until the toffees are completely melted.
④ Turn off the heat, use the remaining temperature, add the foamed gelatine tablets, and mix until melted.
⑤ After drying a little, pour it into a suitable container, cover it with plastic wrap, refrigerate in the refrigerator and wait for it to solidify.
Souffle
① Add almond flour, milk powder, low flour, granulated sugar, salt to the pot, pour in the egg liquid, and finally add the butter that has not softened after freezing, and then knead all the ingredients by hand.
② Mixed into sandy grains. If the temperature is high in summer, the butter will soften quickly and become less sandy.
③ Preheat the oven by 150 degrees, roll out the dough across baking paper, and finally place it in a baking sheet.
④Into the oven, heat up and down 150 degrees, bake for 20 minutes, pay attention to observe the color, slightly focus.
⑤ Shred and prepare while hot.
⑥ Melt the white chocolate heat-insulated water, mix with the crisps, put them in a container, press them a little, cool them in a plate, and seal them with plastic wrap.
Angel cake embryo
① Corn oil + vanilla extract are mixed evenly, the milk is heated to 40 degrees and then added, and stirred with a hand whisk until the milk and oil are emulsified uniformly. Milk is warmed for faster emulsification.
② Sift the mixed powder of low powder + milk powder, add salt, stir well, and do not need to stir excessively to avoid creases. The mixed batter is flowing and silky.
③Put the protein into an oil-free and water-free basin. In summer, it is best to freeze in the refrigerator for 10 minutes. The wall of the basin has microcrystals, which is easy to pass and stable. Fine sugar, beat until wet foaming, that is, a large hook shape.
④ Mix the beaten egg whites with the batter and mix well. Pour into the rest of the protein together and mix well. Remember not to defoam!
⑤ Preheat the oven for 160 degrees. Pour the meringue into a baking sheet lined with baking paper and smooth it with a spatula. Shocked slightly.
⑥ Put it in the oven and bake it at 160 ° C for about 20 minutes. Pay attention to observe that each oven has a different temper. The baked cake embryo should be milky white, and you can insert it with a toothpick to test it.
After scooping out of the oven, quickly pour the cake embryo on the baking paper, carefully lift the tarpaulin, and then cover the baking paper on the cake embryo to prevent the embryo from drying out.
Combination
① 100g of white rabbit milk sauce + 250g of whipped cream + a little salt + a little rum, pass together to 90% hair.
② Cut the jelly into strips.
③ The souffle is cut into strips and it doesn’t matter if it is broken.
④ The two ends of the cake embryo are beveled and trimmed.
⑤Smear thick cream, put jelly and custard on the front, and thin the cream on the end as much as possible.
⑥ Fix the filling with cream.
⑦ Roll up slowly, tighten, and refrigerate for more than 3 hours to set.
