There are several flavors of Rosen's moon strawberry cake, each of which is delicious. Strawberry is the most popular one. Let's have a look! Is the 2119 Rosen moon strawberry cake delicious?

It must be delicious. This is a new product of Rosen convenience store. The key point is that there is a whole strawberry in it! ! ! It's super satisfying to eat it in one bite, and it has a lot of water and a particularly sweet taste!

The waxy soft Q ice crust, sweet cream, soft sponge cake, and a mouthful of fresh big strawberry that will explode juice really won my heart ~ The only drawback is that there is too little cream, and I want to eat another one after eating, hee hee. Can Rosen's moon cake with ice skin be frozen in the refrigerator?

You can put it in the refrigerator, but it is only suitable for cold storage and not for quick action, otherwise it will become very hard, but it is not impossible if you want to try it!

remember to go to Rosen convenience store, and you must eat the moon cake with ice skin. Among them, strawberries are limited in season. Those who like strawberries must try it. Strawberries are slightly sour and have more cream. Tender and tender flour is a favorite food for girls ~ the method of Rosen's moon cake with ice skin

Ingredients

Cake rolls: 4 eggs, 52g milk, 41g oil, 42g low-gluten flour, 11g cocoa powder and 45g sugar

Ice skin: 111g glutinous rice flour, 111g sticky rice flour, 61g refined flour, 71g sugar, 11g cocoa powder, refining. Oil 21g

custard sauce: 1 egg yolk, 5g corn starch, 5g low-gluten flour, a few drops of vanilla extract (not necessary), 111g milk, 25g powdered sugar, 51ml whipped cream

chocolate cream filling: 211g whipped cream, 5g cocoa powder and 15g powdered sugar

Practice steps

Step 1

. Add oil and beat evenly, and sift in low-gluten flour (don't stir up and down in circles until there is no powder); The protein hits the wet state (big hook); Mix the egg yolk paste and egg whites evenly and bake in the oven at 191 degrees for 18 minutes (I use a 28X28 baking tray); After cooling, press out the cake slices with a glass (the kind that drinks champagne) for use.

Step 2

# Ice skin powder is sieved in advance, and all materials except oil are put into a large basin and stirred evenly; Sift the solution into a steaming bowl with a sieve, cover it with plastic wrap, steam it on a big fire for 31 minutes, and if there is no liquid, take it out of the pot and let it cool; When the temperature drops to a level that is not too hot, you can prepare disposable gloves (fresh-keeping bags are also ok, mainly for anti-sticking) and prepare to "massage the chicken" on the ice skin. Rub the oil into the dough of the ice skin several times until the dough is smooth, and then wrap it with fresh-keeping film for later use!

Step 3

# Take a small bowl of custard sauce and add an egg yolk until the color is slightly white; Sift in low-gluten flour and corn starch, and gently stir well; Drop a few drops of vanilla extract, no need to add; Add sugar to the milk and pour it into the milk pot to boil. Remove from the fire immediately. Slowly pour the egg yolk solution and stir it quickly to prevent caking. Then pour the stirred solution back into the milk pan for heating, while stirring constantly, and leave the fire immediately after it becomes thick; Pour the sauce into a bowl, cover it with plastic wrap and put it in the refrigerator for refrigeration; Beat the whipped cream until the lines don't disappear. Be careful not to beat it! ! ! Stir well with the previously refrigerated sauce and put it into a paper bag for later use.

Step 4

Put the beaten egg head and the whipped cream basin in the refrigerator in advance, add cocoa powder and powdered sugar to the whipped cream, and it is better to wrap it hard, but be careful not to overdo it! ! !

Step 5

Divide the # ice skin into 51g dough, flatten the dough with disposable gloves, pay attention to the thin edges, add chocolate cream in the middle, then squeeze custard sauce in the middle of the cream, cover it with a piece of cocoa cake, and try to wrap it up. There should not be too much cream, it will not stop.

Step 6

Put it in the refrigerator and seal it. It will taste better if it is chilled!

Tip: The ice skin tastes good, but I think it may be better to use Xuemei Niang as the skin. Be careful that the skin should be thin but not so thin that it will break when touched!