Salted Butter))) Making honey mochi mochi roll cake | Making CUG
Mochi roll with a moist and chewy texture. To make the mochi roll as attractive as possible The cake sheet is thick and the sanding cream is as thick as possible I made a full mochi roll cake. I added sweet honey to it to upgrade the charm of the cake. There are many mochi roll cake recipes, but please try making this one. If you have any questions while baking at home, please feel free to leave a comment :)
6 serving
Within 999 minutes
가염버터
Ingredients
  • Soft flour
    119g
  • whipped cream
    31g
  • grape seed oil
    44g
  • Honey
    44g
  • egg
    275g
  • Sugar
    110g
  • whipped cream
    400g
  • mascarpone cheese
    67g
  • Honey
    16g
  • Sugar
    19g
Video
Cooking Steps
STEP 1/21
[Cake sheet] Mix together flour, whipped cream and grape seed oil.
STEP 2/21
Mix in the honey.
STEP 3/21
Whip sugar in the whites. Whip until the end of the meringue is bent.
STEP 4/21
Reduce the speed of the hand mixer to clean up the air bubbles in the meringue for about a minute.
STEP 5/21
Add some meringue to the dough and mix with a hand mixer.
STEP 6/21
When the dough is dropped, whip it until it flows evenly without breaking off.
STEP 7/21
Mix the meringue in the dough.
STEP 8/21
Put the dough in a mold.
STEP 9/21
Please make the dough flat.
STEP 10/21
Shock the dough and bake for 12 minutes at 155 degrees in the oven. Please adjust the baking time according to the condition of the cake.
STEP 11/21
Please separate the cake sheet from the parchment paper as soon as it is baked.
STEP 12/21
Place parchment paper on top of cake sheet and turn cake sheet upside down to cool.
STEP 13/21
The top of the cake sheet becomes the inside of the cake.
STEP 14/21
When the cake sheet is completely cold, please turn it over and prepare it.
STEP 15/21
[Sanding cream]
Add all the sanding cream ingredients and whip.
STEP 16/21
Whip the whipped cream hard enough to form horns.
STEP 17/21
Please store 100g of the finished whipped cream in the refrigerator.
STEP 18/21
[Wrapping up]
Leave about 3cm of cake sheet and place sanding cream on top.
STEP 19/21
Roll the cake sheet round.
STEP 20/21
Roll it as round as possible using a ruler. Let it harden in the refrigerator for more than 2 hours.
STEP 21/21
Icing with the remaining whipped cream, please.
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