How To Bake Ghost Snowball Mochi Cake

3 egg yolks

Sugar 100g

Milk 21g

Vegetable oil 20g

Low gluten flour 47g

3 egg whites

Glutinous rice flour 50g

Corn starch 15g

sugar 35g

Milk 90g

Butter 17g

Light cream 200g

Appropriate amount of persimmon pulp

①First make the chiffon cake embryo, add the egg yolks and sugar and stir well with an egg beater. Pour in the milk and vegetable oil (you can add a few drops of vanilla extract), stir evenly, sift in the low-gluten flour, beat with an egg beater and set aside.

②Add sugar to the egg whites in three batches and beat until they are in a small hook state. First, take a small portion of the meringue and mix it into the egg yolk paste, then pour all of it back into the meringue and mix evenly.

③Pour into the baking tray (approximately 2/3 of the baking tray is covered), put in the oven at 165 degrees for 18 minutes, remove from the oven and let cool until set aside.

④Beat the light cream with sugar, peel the persimmons and cut them into small pieces.

⑤First put a cake slice, squeeze a layer of cream, put the persimmon pulp, then cover with a cake slice, and so on (a total of two layers of cream, three layers of cake slices), squeeze a circle of cream around it, and smooth it slightly with a spatula. , put in the refrigerator to freeze.

⑥Stir the glutinous rice flour, cornstarch, sugar and milk until fine and grain-free, and sift into a shallower container.

⑦Cover with plastic wrap, prick a few holes with toothpicks, bring to a boil and steam for 15 minutes (depending on the size of the container, prick with toothpicks and it will completely solidify).

⑧Put in the butter and mix evenly. Be sure to wear gloves and knead with your hands to make the butter completely blend into the dough. Wrap it in plastic wrap and refrigerate it.

⑨Sprinkle some hand flour on the board (fry the glutinous rice flour in a pan until it becomes fragrant and slightly yellow in color), place the snowball mochi cake dough on the board, roll it into thin slices with a rolling pin, and cut it into 10*10cm squares The snowball mochi skin is placed on top of the small cake and slightly shaped.

⑩Heat the dark chocolate over water and melt it, put it into a piping bag, cut a small slit, and squeeze out the little ghost's expression.

Advantages of square baking tray:

Ceramic anti-stick/ strong thermal conductivity/multifunctionality/ easy to clean/ one-piece molding/even heat conduction/high temperature resistance/sturdiness and durability.

The surface is sprayed with nano-inorganic ceramics, and the 28cm square baking pan is multi-functional and can be used to bake different types of desserts. Double-sided non-stick, easy to clean, grease-free paper can be used, and it will be clean with just one wipe. It has strong thermal conductivity, low sugar coloring, even coloring on all sides, and good taste. You can have it in 25 minutes.