Net Red White Jade Roll

Name: Net Red White Jade Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 30g milk; 30g oil; 4 egg; 80g Caster sugar; 3g Matcha powder; 80g Glutinous rice flour; 16g Sticky rice; 20g Powdered sugar; 100g water; Some butter; Some Matcha ice cream

by I love baking

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The first time I saw the white jade roll, I was attracted by its high appearance. The white jade skin looks like Xuemei Niang, but there are soft cakes and silky ice cream hidden inside. After putting it on ice in the refrigerator, the taste is richer, and the soft and cold feeling is endless after a bite. "

Net Red White Jade Roll

1. Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.

2. Add egg yolk and stir until uniform.

3. Add the sifted low-gluten flour and matcha powder, and mix until smooth and without particles.

4. Add sugar to the egg whites and beat them with an electric whisk until moist foaming.

5. Take one-third of the meringue, mix with the egg yolk paste, and mix well.

6. Pour the evenly mixed batter into the meringue, mix and stir evenly until there are no particles. Pour the cake batter into the baking pan and use a spatula to smooth it.

7. Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes.

8. Except butter, mix all the ingredients evenly

9. Take a container, put some oil on the container to prevent sticking, pour the batter, cover with plastic wrap to prevent moisture from entering the pot and steam for more than 20 minutes, and it will be cooked.

10. After being out of the pan, use a spatula to stir and mix a few times, then knead the butter in, wrap it in plastic wrap and let it cool.

11. After the baked cake has cooled, cut off the uneven edges and corners, cut them in half and divide them into four equal strips.

12. Roll out the dough into pieces that fit the length of the cake bars, and place them on the cake bars.

13. Then put the matcha ice cream neatly.

14. Cover the snow skin and put it in the refrigerator for more than 1 hour to shape, otherwise it will be difficult to cut.

15. The work is done~~

Tips:
1. The dough should not be too thin, it will wear if it is too thin, and it is not easy to pack
2. Mold can be used for shaping, I don't use it if I don't have the right one. As long as the ice cream doesn't melt too much, it's OK!
3. It must be sealed and frozen. I wrap it tightly in a fresh-keeping bag. The effect of freezing and cutting is better, and it can also lock the moisture.
4. The ice cream can be homemade or ready-made. You can choose according to your own taste.