1. Mix glutinous rice flour, sticky rice flour, icing sugar and red yeast rice powder, add water and stir well.
2. Pour into the plate and steam on the pot. Boil the pot for about 5 minutes and pierce it with chopsticks and steam it thoroughly.
3. After being out of the pan, put in the butter for a few minutes, put on gloves and knead well, cover with plastic wrap and set aside.
4. Beat the whipped cream and powdered sugar until 9 is distributed, put it in a piping bag and put it in the refrigerator for later use.
5. Cake body part: Stir corn oil and milk until emulsified.
6. Sift in low-gluten flour and use a manual whisk to draw a "Z" shape and stir evenly.
7. Add the egg yolk and draw a "Z" shape and mix well.
8. Add a few drops of white vinegar to the egg whites, and add fine sugar three times to beat until small sharp corners.
9. Take one third of the egg white paste and add it to the egg yolk paste, stir evenly.
10. Then mix with the remaining two-thirds of the protein paste and stir well.
11. Pour the cake batter into a 11-inch deep baking pan in Yangchen, shake it a few times to shake out the big bubbles.
12. Adjust the upper and lower tubes of the Changdi Colorful CRTF32WBL oven to 170 degrees and preheat for 10 minutes, then put them in the middle and bake for 25 minutes. Take it out of the oven and let it cool for later use.
13. Cut off the four sides of the cake and cut into 4 pieces of cake the same length as the Yangchen pound cake mold (this recipe is for two white jade rolls).
14. Sprinkle some cornstarch on the silicone mat, and roll the outer skin into a rectangle with the same width as the mold (the length should be exactly one week).
15. Put the crust into the mold, and then put in a piece of cake.
16. Squeeze the cream and sprinkle with minced cherry meat.
17. Put another piece of cake.
18. Wrap the outer leather and pinch the seams tightly. Do the same for the second one. After everything is done, wrap it in plastic wrap and put it in the refrigerator for 30 minutes, then take it out and cut into small pieces and enjoy.
Tips:1. Different brands of glutinous rice flour have different water absorption, so reserve 10 grams of water in the outer skin material and add it according to the state.
2. The skin will rebound when it is rolled. It is not very good, so be patient and don't worry.
3. It is easier to cut into pieces after refrigerating.
4. The oven has different tempers, so the baking time and temperature are for reference only.
