1. Prepare the above materials. It is completed in three parts, and the parentheses and numbers after the materials indicate the amount of part.
2.
The first part is the ingredients needed to make dessert wine panna cotta + gelatin slices (forgot to shoot).
20g white granulated sugar, 150g fermented rice and water, 50g milk, 10g wolfberry.
3. Put the above in the milk pot and heat it on a medium-low heat until the sugar melts and turn off the heat.
4. After 20g gelatin flakes are melted in ice water, add them to the slightly cold fermented fermented rice and stir until melted.
5. Pour it into a square box, let it cool, and put it in the refrigerator.
6. Next comes the second part.
7. Mix 40g corn oil and 55g milk and stir until uniform.
8. Add 30g osmanthus sugar and mix well.
9. Sift in 60g low-gluten flour, mix and stir evenly.
10. As shown in the figure, the low-gluten flour should be sieved in several times, and stirred while sieving until there is no particles.
11. Add 4 egg yolks
12. Stir until smooth and set aside.
13. Take another 4 egg whites and beat until foamy.
14. Add 20g white granulated sugar to the egg whites in three more times and let it go well.
15. First take one-third of the egg white paste into the previously stirred egg yolk mixture, and mix it evenly by cutting and mixing.
16. Then add the mixture back to the remaining protein paste, and mix it with the same cutting and mixing method, as shown in the figure.
17. Lay oiled paper, pour the mixture from a high place, and spread it out.
18. Tap gently to shake out the bubbles.
19. After the oven is preheated, heat up and down at 175 degrees for 20 minutes in the middle. (My baking pan is 283mm*283mm, this amount is slightly thinner after being flattened) If it is the same baking pan as mine, then I suggest that the time can be reduced by another 5 minutes, and the color made today is slightly darker. And a little bit dry. If the bakeware is smaller than mine, it will be ok at about this time.
20. The third part, whipped cream.
21. 300g whipped cream, 5g white sugar, 30g osmanthus sugar. Let's spend it all together.
22. At this moment the cake roll is also out, the color can really be a little lighter, it will be more perfect.
23. Immediately after it is out of the oven, put it on the greased paper and let it cool.
24. Apply whipped cream.
25. Take out the sweet wine jelly, cut into strips, and place on the cake roll. Roll the cake with oil paper.
26. Cut off both sides. Then cut it to the required length. Put the cream in the piping bag and cut a small mouth. Squeeze the cream onto the cake roll. Cut a few small pieces of dessert wine panna cotta for garnish. Sprinkle some sweet-scented osmanthus at the end, or drizzle some sweet-scented sweet-scented osmanthus.
27. It is fine to cut a short piece.
28. Set a plate
29. Success~
