Making Rice Roll Cake
It's a ribbon chocolate rice roll cake made with rice powder and mango resin
3 serving
Within 120 minutes
카푸치노
Ingredients
  • Powerful rice flour
    70g
  • cocoa powder
    10g
  • Sugar
    120g
  • Starch syrup
    10g
  • egg
    4ea
  • Butter
    20g
  • Milk
    20g
  • Baking powder
    1g
  • Salt
    1g
  • vanilla oil
    1g
  • Blueberry jam
    little
  • Butter
    25g
  • Cooking oil
    1ts
  • Sugar powder
    20g
  • Soft flour
    25g
  • egg
    15g
Cooking Steps
STEP 1/7
After squeezing the ribbon into 2mm thick pieces, put it in the refrigerator for about 15 minutes and harden it
STEP 2/7
Blend butter with milk and egg well and dissolve salt and sugar completely
STEP 3/7
Add the pre-sorted soft rice powder, cocoa powder, and baking powder and mix the dough well, pushing it up from the bottom to the dough
STEP 4/7
Mix a little bit of melted butter and milk in the batter and mix it again with the main dough
STEP 5/7
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 6/7
Place parchment paper on the top, place a cutting board or a flat one, and then remove the parchment paper from the decoration
STEP 7/7
Place a wet cloth on the floor, turn the decorative part upside down to the floor, apply blueberry jam evenly, cut the edges 3 times, and roll
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