Project Description

Strawberry White Jade Roll

In addition to the big red, the new year is also very suitable for this gentle pink. This strawberry white jade roll has a sticky skin on the outside and is full of cream and fresh fruit, because the addition of the cake is not greasy as a whole~

Ingredients

Cake body

Milk 40g
Low-gluten flour 40g
40g powdered sugar
Corn oil 40g
4 eggs
A few drops of lemon juice

Glutinous rice skin

70g glutinous rice flour
Corn starch 20g
20g caster sugar
115g milk
15g butter
Edible coloring

Stuffing

200g whipped cream
20g caster sugar
Strawberry jam 30g
Strawberries

Production steps

Cake body
1 / Add corn oil to the milk and beat it to emulsify, sift in low powder, and stir evenly with a zigzag spatula.
2 / Add egg yolks.
3 / Use the same method to mix and stir evenly
4 / Add a few drops of lemon juice into the egg white, add fine sugar in three times and beat with an electric whisk until it reaches a large hook.
5 / Take one third of the meringue and pour it into the egg yolk paste and stir evenly. Be careful not to stir in circles to avoid defoaming.
6 / Pour the remaining egg yolk paste into the meringue and mix in the same way.
7 / Pour the batter from a high place into the baking pan, smooth out the bubbles.
8 / Put it into the preheated oven, bake at 170° for about 25 minutes, after the oven is out, tear off the grease paper and let cool.

Glutinous rice skin
9 / Mix the glutinous rice flour and cornstarch, sift it, add fine sugar and then pour in the milk and stir evenly, add a few drops of pigment, or use strawberry powder instead.
10 / Sift into a bowl, cover with plastic wrap, make a few holes with a toothpick, and steam for 20 minutes after boiling.
11 / Take it out and add butter while it is hot. Stir it evenly with a spatula.
12 / When it is not hot, move to the cutting board and knead evenly with gloves.

Stuffing
13 / Add strawberry jam and fine sugar to the whipped cream and beat until 8 is distributed. Put it in a piping bag and refrigerate for later use. Wash the strawberries and remove the stems.
14 / Use a mold to divide the cake into 4 portions.
15 / The glutinous rice skin prepared in the previous step is divided into 2 slices, and then rolled into thin slices. Sprinkle a little cooked flour on the surface. Note that the width should be the same as the mold just used.
16 / Spread the glutinous rice skin into the mold and put a piece of cake embryo.
17 / Squeeze in a layer of cream, then add strawberries, and finally squeeze in the cream to fill up, paying attention to filling the gaps.
18 / Put another piece of cake base and lightly compact.
19 / Wrap the glutinous rice skin and cut off the excess.
20 / Wrap with plastic wrap, put it in the refrigerator and set for 2 hours, remove and cut into pieces.