Towel roll

Materials:

Thousand-layer dough: 100g low-gluten flour, 250g warm milk, 30g fine sugar, 25g butter, 2 eggs;

Brushed mochi: 160g glutinous rice flour, 24g corn starch, 36g sugar, 345g milk, 28g butter;

Salted butter: 160g light cream, 1g salt, 10g sugar;

An appropriate amount of minced pork floss

Steps:

1. Beat the eggs and mix evenly. Add sugar and warm milk and mix evenly. Then sift in the flour and stir evenly, then add the melted butter and stir evenly. Refrigerate the batter for 1-2 hours.

2. Make mochi. Mix all the ingredients except butter, sift once, cover with plastic wrap, punch holes and place in a steamer to steam for 25 minutes. After taking it out, add butter and mix well, put on gloves and start pulling. Pull until the mochi can be stretched very long. Put into piping bag and set aside.

3. There is no need to pour oil into the special Thousand Layer Pan. Heat it to about 120 degrees over medium heat, then turn to low heat, remove from the heat and pour in the batter. Move quickly and turn around until the batter covers the bottom of the pan. Then pour the excess batter back immediately. When the crust is evenly bubbled, pour it onto a baking sheet to cool.

4. After the pie crust has cooled, arrange the three pieces of dough in an orderly manner. Whip the whipped cream, spread evenly on the phyllo pastry, top with mochi, sprinkle with meat floss, fold the edges of the pastry inward, and then roll it up. The mochi will flow and be evenly distributed throughout the roll.