Heart perilla rice roll cake
It's a rice roll cake that's made of rice powder with perilla seeds
2 serving
Within 90 minutes
카푸치노
Ingredients
  • Powerful rice flour
    60g
  • Perilla seeds
    10g
  • Sugar
    120g
  • Starch syrup
    10g
  • egg
    4ea
  • Butter
    20g
  • Milk
    20g
  • Baking powder
    1g
  • Salt
    1g
  • vanilla oil
    1g
  • Butter
    25g
  • Cooking oil
    1ts
  • Soft flour
    25g
  • Sugar powder
    20g
  • egg
    15g
  • the undiluted solution of strawberry
    little
Cooking Steps
STEP 1/5
Squeeze the heart into 2mm thick pieces and harden it in the refrigerator for 15 minutes
STEP 2/5
Melt the butter and milk in medium heat, beat the eggs well, add salt and sugar, and melt the sugar completely with medium heat
STEP 3/5
Whip the dough until it remains in shape with a whisk, then add the soft rice powder, perilla seed powder, and baking powder and mix it well, pushing it up from bottom to top
STEP 4/5
Place the parchment paper in the mold on the floor, drop it from the top of the dough, pour it out, clean it up flat, hit it 2-3 times on the floor, remove air, and bake it for 12-13 minutes at 170 degrees Celsius
STEP 5/5
Place parchment paper on the top, place a cutting board or a flat one, and then remove the parchment paper from the decoration
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