Snow Lady everyone should know that the soft glutinous rice skin wrapped in fruit and cream filling, eat soft and soft, the taste is good. Like to eat snow beauty, then this ice skin moon cake is very suitable for you.
Ice skin moon cake, that is, on the basis of the snow beauty, added cake, but enriched the taste. The cold skin is wrapped in sweet and delicate cream, and there is a soft and delicate cake, which is cold and cold, sweet and delicate, which is most suitable for eating in this season.
Prepare the ingredients needed, cake blanks: 40g milk, 40g corn oil, 50g low gluten flour, 4 eggs, a few drops of lemon juice, 45g sugar.
Ice skin: 100g glutinous rice flour, 30g corn starch, 30g powdered sugar, 4g purple potato powder, 165g milk, 15g butter. Cream: 200g light cream, 20g white sugar.
Step 1: First make the cake embryo, 40g milk and 40g corn oil mixed and stirred evenly, so that it is fully emulsified, that is, the state of the oil star can not be seen, and then sifted into 50g of low gluten flour, z-shaped stir evenly until there is no dry powder, then add 4 egg yolks, continue to stir into a delicate egg paste without particles.
Step 2: Add a few drops of lemon juice to 4 egg whites, then beat with an egg beater to a coarsely soaked state, then add 45g of fine sugar in 3 times, and finally beat until the whisk is lifted into a curved hook.
Step 3: Take one-third of the meringus into the egg yolk paste, stir well, and then pour it back into the meringue, stir into a paste of the same color, pour it into a baking sheet covered with oiled paper, scrape the surface flat with a spatula, and put it into the preheated oven.
Step 4: Bake at 150 degrees above and below the heat for 30-35 minutes to get out of the oven, immediately after the baking, take the cake out of the mold and invert the buckle, let it cool until warm to tear off the oil paper, and use a mold about the size of the snow lady to cut the film and carve out the round cake embryo.
Step 5: Next, let's make the ice skin, add 100g glutinous rice flour, 30g corn starch, 30g sugar powder and 4g purple potato flour to mix well, then pour 165g of milk and stir into a delicate batter, sift it again, cover with plastic wrap, and prick a few holes.
Step 6: Steam in the pot, steam for about half an hour, poke some with chopsticks, there is no dry powder in the middle. Add 15g of butter to the steamed ice skin while hot, mix well, knead well by hand when it is not hot, let the butter fully absorb into the dough, wrap it with plastic wrap to prevent air drying, and set aside.
Step 7: Add 20g of caster sugar to 200g of light cream, beat until the whisk is lifted to form a firm small sharp corner, take the appropriate amount of ice skin. Roll out the dough into a round, put it in a mold, squeeze in a layer of cream, put a slice of cake, tighten the mouth, refrigerate for an hour and eat.
Cut open to see, full of cream and cake, sweet and delicate and soft, coupled with cold and soft ice skin, not to mention how delicious, bite, it is really enjoyable.
Egg Cake Roll: 4 eggs, 80g of low gluten flour, 60g of caster sugar (add egg white), 50g of salad oil, 50g of water, 20g (add egg yolk). Filling: 100g salad dressing, 100g pork floss, jam. Ice skin: ice skin powder 200g, hot water 200g, pumpkin powder, purple potato powder.
Step 1: Divide the yolks and egg whites in two oil-free and water-free basins. Add the egg yolks to the caster sugar and stir well. Continue to add salad oil and water and stir well. Sift in low gluten flour, stir well and set aside.
Step 2: When the egg white is sent to the fish eye bubble state, add 1/3 of the fine granulated sugar, continue to beat, and add the remaining sugar twice, and finally beat the egg white to the wet foaming state. Dig 1/3 of the egg whites into an egg yolk paste bowl, stir well, pour into the remaining meringue and mix again to form a chiffon cake paste.
Step 3: Pour the batter into a baking sheet with baking paper, smooth it out, and gently shake out the large bubbles inside the batter. Then place the baking tray in a preheated oven at 175 degrees and bake for 15-20 minutes until the surface is golden brown. Prepare new baking paper, pour the cake on top and tear off the paper on the cake while it is hot.
Step 4: When the cake has cooled slightly, turn it over. I want to make two colors and flavors, so cut the cake in half into two parts, one with a slash, spread the salad sauce and roll it up. The other serve is rolled up with jam in the same way. The rolled cake rolls of the two flavors are refrigerated for at least 30 minutes.
Step 5: Add hot water to ice skin powder 1:1, stir well, divide into equal amounts of two parts, one part plus pumpkin powder, one part plus purple potato flour, knead well. Cover with plastic wrap to prevent surface from cracking.
Step 6: Remove the two cake rolls that have been set. Roll out the purple ice sheet into a square that can wrap the cake rolls, place the cake rolls in the middle, and wrap them. Cut off the excess on both sides. Wrap it back in baking paper and refrigerate for at least 30 minutes. The yellow recipe is the same as above.
The ice cream cake roll looks particularly cute, attractive in color, rich in taste, soft on the outside and soft on the inside. It tastes great, there is meat floss in it, and the delicious taste is very delicious.