Corn soy milk cream roll
2024-04-05 02:32:51 550
This small cake is very simple to make, using the recipe of a cake roll. It can be made in half an hour and is especially delicious. A cake body with a strong bean and milk aroma, filled with Chanti cream with a strong aroma of corn. It melts right in the mouth. If you haven't tried it before, make sure to give it a try!
Details of ingredients
Technique
Steps to make Corn soy milk cream roll
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1. Prepare the ingredients.![]()
2. Heat and melt light cream, condensed milk, fine sugar, and butter. Pour in ripe sweet corn and beat into corn sauce. Filter through a sieve and refrigerate for later use.![]()
3. Separate the egg yolk from the egg, freeze the egg white in the refrigerator for later use, add corn oil and milk to emulsify completely, sift in the low gluten powder and soy milk powder, and mix well. Put the egg yolk into the batter and mix well. The batter is not thin or thick, and it is in a floating state.![]()
4. Put the egg yolk into the batter and mix well. The batter is not thin or thick, and it is in a floating state.![]()
5. Add fine sugar to the protein in two batches and beat until a short hook appears.![]()
6. First, take 1/3 of the protein cream and add it to the egg yolk batter, then pour it back into the original protein cream and mix well.![]()
7. Pour into a golden plate, flatten it and shake out bubbles. Place it in the middle and lower layers of the oven and bake at 150 degrees Celsius for 30 minutes. Let it cool and demold.![]()
8. Mix cream and fine sugar, pour in corn sauce and mix well. Spread on top of the cake, roll it up with a rolling pin, and refrigerate for 2 hours to set.![]()
9. Take out the cut pieces, which can be cut into 6 pieces in total. After setting the plate, beat 60 grams of cream and spread it on top of the cake with a spoon. Place 2 cooked glutinous rice balls and corn chunks on top, and decorate with a biscuit. Sprinkle cooked soybean flour on top of it and enjoy it~![]()
10. Finished products.
