もちもち感がすごい！加工でんぷん不使用のロールケーキマンゴーの作り方How to make chewy textured mango rolls

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Whisk the egg yolks, then add granulated sugar and honey, and beat over a double boiler.

Make a meringue with the egg whites. Start beating the egg whites, then add half of the granulated sugar, and continue beating.

Gradually add the remaining granulated sugar in 2-3 additions while continuing to beat until a firm meringue forms.

Add half of the meringue to the egg yolk mixture, then add rice flour and mochiko, and finally add the remaining meringue.

In a heatproof bowl, combine milk and butter and microwave until melted.

Take a portion of the batter and mix it into the milk and butter mixture, then return it to the main batter and mix well.

Line a baking sheet with two layers of parchment paper, pour in the batter, and bake at 180°C (356°F) for 12 minutes.

Once baked, immediately remove the cake from the baking sheet to prevent shrinkage.

For the whipped cream, combine heavy cream and granulated sugar in a bowl and whip until stiff peaks form.

For the mango glaze, combine corn syrup, mango puree, water, and lemon juice in a pan over medium heat.

Add granulated sugar and pectin, bring to a boil, and boil for 1 minute.

To finish, spread the whipped cream over the roll cake, freeze for about an hour, then pour the mango glaze on top, and decorate with canned mango.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens