White Jade Scroll

Make the cake first. Mix milk corn oil and red yeast rice flour evenly

Sift in the flour and mix well

Beat in the egg yolks and mix well and set aside

Egg whites should be packed in oil-free and water-free containers. Add sugar and beat until foamy. Add lemon juice and continue beating

Beat until stiff peaks

Take one-third of the egg white and egg yolk paste and mix evenly

Then mix the remaining egg whites evenly

Pour into the baking tray and level the oven. Preheat the upper and lower heat to 175 in advance. Bake on the middle rack for about 25 minutes.

After the baked cake is cooled, turn it upside down and cut it into strips of whatever width you decide

Then start making the ice skin. Mix the ice skin ingredients evenly

The mixed liquid is heated and steamed over water. About 15-20 minutes

After steaming, take it out to warm. Divide into two parts

Wear oil-resistant gloves. Take some cornstarch and knead the ice skin until smooth

Then roll it into a rectangular sheet. It should be as long as the cake strips you cut. Just four times the width of the cake strips

Whip the light cream and sugar and spread a layer

Place cake strips

Spread a layer of buttercream around the cake strips

Then wrap it up with oil paper and put it in the refrigerator to refrigerate or freeze it before eating two. It tastes good. Frozen like ice cream.

Overview