Meat loose roll plus version - ham mochi meat rolls are coming ~ on the basis of the traditional meat rolls, added soft glutinous brushed mochi and how to eat delicious ham, delicious double!
ingredient:
Cake roll section:
50g milk, 50g corn oil, 4 eggs, 50g low gluten flour, 30g sugar, 1g salt, a few drops of lemon juice, salad dressing to taste, 3 grilled sausages, 5 meat flosses to taste
Mochi part:
Glutinous rice flour 65g, corn starch 10g, sugar 20g, milk 130g, corn oil 10g
method:
1. Separate the egg whites and egg yolks and put them in an anhydrous and oilless container.
2. Add a few drops of lemon juice to the egg white to remove fishiness (white vinegar is also available), add sugar in 3 divided doses, and whisk until there is a small curved hook.
3. Add milk, corn oil and salt to the egg yolk, stir well, then sift in low gluten flour and stir well.
4. Add 1/3 of the meringue to the cake batter, stir well, then pour it into the remaining mermaid and continue to mix well.
5. Spread a layer of oil paper on the baking sheet, pour in the cake batter, vibrate a few times to defoam, and sprinkle some meat floss. Preheat oven and bake at 150°C for 20min.
6. Mix glutinous rice flour, milk, sugar and corn oil to a particle-free state, sift it once, pour it into the pot, and stir continuously on low heat until it is completely grouped.
7. After the cake and mochi are cooled, they are assembled in the order of salad dressing, mochi, meat floss, and grilled sausage.
8. After rolling, put it in the refrigerator for 30min to facilitate shaping and cutting.
Ham mochi meat roll, done!
Sweet and soft cakes, soft waxy brushed mochi, plus salty pork floss and ham, the taste is rich, salty and sweet, not greasy, delicious full score!