Xiaoshan Juan's Home-style Preparation
Mochi Rolls, named after the Japanese national treasure.It is a sweet dessert. Mastering the technique of making Mochi Rolls has given rise to its popularity with its fragrant and soft texture. A single bite brings immense joy, making it unforgettable. Mochi Rolls are even more moist and tender than sponge cakes, truly living up to its reputation as a "hit" among all!
Mochi Rolls
Pastry sheet ingredients:Egg yolks - 98 grams Egg whites - 115 grams Fine sugar - 75 grams All-purpose flour - 55 grams Butter - 12 grams Milk - 28 grams
Filling:Whipped cream - 180 grams Fine sugar - 15 grams Preheat: Please preheat the machine before preparing or just before using for this recipe, default temperature, time 5-10 minutes.
Mochi Rolls preparation steps Ingredients Preheat the oven before starting to prepare or use any required functions of the device.
Step 1: Separate the egg yolks and whites. In the yolks, add 25 grams of fine sugar and beat with an electric mixer until the sugar is fully melted.
Step 2: Sift in the flour into the yolk mixture.
Step 3: Mix well with a spatula until there are no small lumps.
Step 4: In the whites, add 50 grams of fine sugar in three separate stages and beat to about 80% of its volume (until it forms soft peaks).Step 5: Take one-third of the whipped whites and mix into the yolk mixture. Stir well. Step 6: Pour the combined mixture back into the remaining whites and stir thoroughly.
Step 7: Mix the milk and butter, heat to around 50 degrees, then pour in batches over the batter while stirring continuously.
The milk and butter must be heated; this prevents deflation.
Step 8: Line a baking tray with parchment paper, folding the edges slightly up. Pour the mixed batter onto it, smooth out, and gently tap from a height of about 5 cm to release air bubbles.
Step 9: Place the tray in the oven on the middle rack under "pure baking function" (top heat). Set temperature at 130°C for 15 minutes. Press "start."Reduce the temperature to 110°C and continue baking for another 15 minutes.Step 10: After an even golden color, remove from the oven and allow it to cool while whipping the cream. Step 11: In a separate bowl, add 15 grams of sugar to the whipped cream and beat until stiff peaks form. Spread evenly over the cooled cake base. Step 12: Roll up tightly with the help of a rolling pin.
Step 13: Cover with plastic wrap and refrigerate for 40 minutes or until set.
Tips for making Mochi Rolls The key to this recipe is ensuring that the cake base has just the right softness; it must neither be too hard nor too soft when rolling.For easier rolling, make three shallow cuts horizontally across the base before applying cream and then roll. A diagonal cut at the end for a better shape. After cutting each piece from the refrigerator, clean any residue of cream on the knife to ensure neat slices. Mochi Rolls ingredient pairing tipsMilk should not be consumed with sugar: Heating milk can react with sugar to form toxic amino acids and is detrimental to health.
Leeks should not be eaten with milk: Leeks contain large amounts of oxalic acid, which, when combined with milk, forms insoluble calcium oxalate that interferes with calcium absorption in the intestines.
11 Gently roll inward.
12 Roll it up and cover with plastic wrap, then refrigerate for 40 minutes to set before use.
Tips on making the Little Hill
1 The key to this recipe is ensuring the cake base has the right softness. It will crack if too hard or too soft.
2 When rolling up, lightly score the cake in three horizontal cuts and apply cream. This makes it easier to roll without cracking, and a diagonal cut at the end gives a better appearance.
3 Take the Little Hill out of the refrigerator and slice into equal portions. Wipe the knife clean after each cut to avoid sticking to the cream.
Tips on ingredient pairing for Little Hill
Milk and sucrose should not be consumed together: Heating milk can react with sucrose, producing toxic amino acids that are harmful to health.
Leeks do not pair well with milk: Leeks contain a large amount of oxalate. Consuming them with milk can form indissoluble calcium oxalates, hindering the absorption of calcium in the intestines. Milk and leeks should not be consumed together: Leeks contain a large amount of oxalic acid, which can form insoluble calcium oxalate when eaten with milk. This may hinder the absorption of calcium in the intestines.
