As we all know, there are many different kinds of cakes on the market, and they have a very different flavor that can satisfy most people.
But either way, its skin is very soft and sticky, and it can make people feel elastic. In addition, it is a chiffon cake with cream inside, and the taste is called a delicacy! Usually, if we want to eat, we can only run to the cake shop to buy it, which is definitely a very sought-after fairy food! Although the production process will be more complicated, it can not resist our foodie heart at all. I learned some recipes and how to make them, and I found that it was better to make them by hand than going to a cake shop to buy them!
If you also have a longing for this fairy delicacy, or like a variety of baking methods, then you can try it. Today I will teach you the production method of the original white jade roll, which requires three types of ingredients, namely the skin and filling, and the cake embryo. Only one slice of cake embryo is needed, and the filling only needs half a pound of light cream and twenty grams of sugar. But the skin requires more materials, namely three or two glutinous rice flour and twenty grams of butter, and thirty grams of corn starch and fifty grams of sugar, and a bag of milk.
We put together the ingredients needed for the skin, then pick out the butter first, and pour the rest of the ingredients into a large clean container. Before pouring, it is best to filter, so that there are no large particles. We take a clean egg soy sauce and start mixing and stirring. Next put the container in the pan and start heating, waiting ten minutes. If the fire used is relatively small, then in fact, you can wait for fifteen minutes, it is best to use chopsticks to feel the maturity, the core must be mature enough.
In about ten minutes, we throw a piece of butter into it, which can be better desoftened and save time. In about fifteen minutes or so, we can turn off the fire and put the dough on the board. We kneaded slowly until the butter and glutinous rice were mixed together and we could see that it was in a very smooth state and still had a kind of elasticity. Once the dough is ready, set aside. Then we take out a slice of cake embryo, cut it open and start applying light cream.
This step is simple, just process it into a cream cake and then put it directly into the refrigerated layer. We can then start processing the dough, we have to prepare some dried glutinous rice flour in advance, and then use our hands to knead it, so that the dough will not be particularly sticky when processing. We put a cream cake on top of the dough, and it doesn't matter if the cream is a little more, the surface of the cake should be coated with a thick layer. Next, we can wrap the dough and wrap the cream cake inside, without destroying the original rectangular shape.
It is also thrown into the refrigerated layer, it is recommended to use the frozen layer like me, if you are in a hurry to taste it! Once removed, we can cut it into the desired shape and then taste it. Finally, I will give you some tips, this is the trick to success! When we can prepare the cake embryo, it is best to choose a type with a relatively moist taste, such as a chiffon cake. After making it, it is recommended that everyone can enjoy it on the same day, so that the taste is the best. If you want to refrigerate, you can only do it for two days at most, and if it takes too long, it won't be delicious enough!
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