Jelly-cake
By VicentaLakin
Recipe Recommendations
- Potato material: glutinous rice flour 50 grams
- corn starch 15 grams
- milk 100 grams
- powdered sugar 10 grams
- butter 10 grams
- eggs 3 only
- butterfly pea 3 grams
- water 30 grams
- soybean oil 25 grams
- low powder 60 grams
- sugar 60 grams
- strawberry jam 35 grams
- dark chocolate 25 grams
- sweet fragrance
- baking
- ten minutes
- ordinary
Steps for Jelly-cake
1
Milk, rice powder, sugar powder, corn starch are then placed in the basin and mixed to dry powder。
2
Cover the film and steam it for 20 minutes. Potato pasta is put in hot and then butter。
3
Put gloves on and mix it evenly so that the noodles and butter are fully absorbed and the refrigerators are stored in reserve。
4
The frozen potatoes are divided into 10 g/g。
5
Hand-to-hand pummel ball, each wrapped in 5 grams of strawberries to be rounded。
6
Each of the three grams of chocolate packages is rounded。
7
Then we'll make the cake part, and the butterflies will be soaked with water and 30 grams of butterflies。
8
All of the soybeans, soybean oil and some of the sugar are evenly mixed. Smash to sugar melt。
9
Add yolk to even。
10
Added sifted low-banded flour, tumbled to smooth-sliding。
11
Eggregation and fine sugar are put together, frozen for 10 minutes, and ejected with an electric omelet into a wet hair bubble。
12
Take a third of the protein cream, mix it with the yolk paste, evenly。
13
Put all the tumbled paste back into the protein cream, so that the tumbled to no particles。
14
Put the pasta in the bag。
15
Squeeze the pasta into the mold。
16
Put the potato ball in。
17
The paste continues to fall into the mold until 80% full, with a slight shock。
18
The oven is pre-heated, with 160 degrees of fire and 30 minutes of roasting。
19
Out of the oven。