Glutinous Rice Swirl Cake

Glutinous Rice Swirl Cake – How to cut a double layer cake? | Cheersonic

This cake has actually been in the private sector for a long time. The whole taste of the cake embryo is more special when used in the glutinous rice cake. The special embryo has been used, so the cream must not be sloppy. The specially-tuned earl cream is so fragrant. !

Raw materials

Earl Grey Milk Tea Sauce
200g whipped cream
Milk 50g
Butter 50g
Caster sugar 130g
Earl Grey black tea crushed 6g
Water 30g
Salt 1g

Earl glutinous rice cake
5 eggs
Glutinous rice flour 80g
Corn starch 20g
Earl Grey Black Tea Broken 4g
70g milk
Corn oil 70g
60g caster sugar
Salt 1g

Sandwich cream and stuffing
Light cream 350g
Earl Grey Milk Tea Sauce 60g
Caster sugar 6g
Amber walnut 20g
Caramel Crispy Beads 15g

Cooking steps

Earl Grey Milk Tea Sauce
1 / Pour crushed earl grey tea, light cream, and milk into a non-stick pan.
2 / Heat to a slight boil, turn off the heat when it is milk tea color, let cool for later use.
3 / In another pot, pour in sugar, salt, and water, and heat while stirring (add editor wx: zuibaking to unlock more food information).
4 / When the syrup turns amber, immediately turn off the heat, quickly add the boiled milk tea liquid, then add the butter, stir evenly, let cool and set aside.
5 / Put the boiled milk tea sauce into a bottle, and keep it in a sealed container for 2 weeks.

Earl glutinous rice cake
6 / Pour the corn oil into the milk, stir until it is emulsified, sift in glutinous rice flour, corn starch, and earl grey tea froth.
7 / Stir slightly to form tofu residue, and crush the black tea first.
8 / Separate the egg white and egg yolk, pour the egg yolk into the batter, draw it in a zigzag shape and stir until it is smooth to prevent the batter from becoming gluten.
9 / Drop the egg whites into the lemon juice to get rid of the smell, then add the fine sugar in three times, and beat with a whisk until the whisk has a strong hook.
10 / Take a third of the meringue into the egg yolk paste and mix it evenly by turning and cutting, then pour into the remaining meringue and mix in the same way.
11 / Spread greased paper on the baking pan, pour the batter at a height of 20cm from the baking pan, smooth out the air bubbles inside.
12 / Put it into the preheated oven, bake at 150° for 25 minutes, take it out and let cool.
13 / Cut off the four sides, cut two opposite sides into a bevel, and two opposite sides into a straight face.
14 / Add whipped cream and fine sugar and beat until 7~8 to distribute. Pour in the caramel milk tea sauce made in the first step, and stir a few times.
15 / Spread the whipped cream evenly on the cake slices, just a thin layer, and sprinkle with caramel beads and amber walnuts, and then evenly cut a large piece of cake embryo into 4 long strips.
16 / Put 4 pieces of cake base together one by one.
17 / Spread the surface with the remaining cake, decorate the part according to your preference.

Tips

1) Choose fermented butter to taste better
2) Remember to crush black tea in advance
3) Remember not to stir the meringue in circles to avoid defoaming

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