It has been a while since I last made a cake roll. While rolling it, I felt my hands and mind were not synchronized. However, this cheese custard cream is exceptionally delicious, with a rich milky flavor. Cheese enthusiasts can indulge without hesitation.
I believe beginners can adapt this recipe to make meat floss treats without worrying about the rolling process. Cheese Custard Cream Ingredients: – 100g Blue River Cream whipping cream – 85g Gold Medal coconut milk – 85g pure milk – 150g pumpkin puree – 20g cornstarch – 35g Old Duck thick salted duck egg yolk sauce – 20g President unsalted fermented butter block – 3 slices Anchor lightly salted cheese slices – 15g Devondale full-fat milk powder – 35g fine sugar Cake Batter Ingredients: – 5 egg yolks (approx. 100g) – 1g Morton sea salt – 40g corn oil – 60g pure milk – 50g Nisshin Violet low-gluten flour – 15g Devondale full-fat milk powder – 5 egg whites (approx. 175g) – 60g fine sugar – 1 small spring onion – Appropriate amount of seaweed meat floss crisp Start by preparing the cheese custard cream. In a small pot, combine whipping cream, coconut milk, milk, pumpkin puree, cornstarch, salted egg yolk sauce, butter, cheese slices, milk powder, and fine sugar. Cook over low heat until thickened. When lifting the whisk, the trail should overlap and disappear slowly. Pour the cooked cream into a bowl, cover tightly with plastic wrap, and refrigerate to thicken further. Proceed to make the cake batter. Separate egg yolks and whites, ensuring the bowl for whites is clean and dry. Whisk yolks with salt until slightly pale. Add corn oil and emulsify with a whisk. Incorporate milk and mix well. Sift in low-gluten flour and milk powder, then mix with a whisk using a figure-eight motion until the batter leaves a trail that overlaps and fades gradually. Whip egg whites with fine sugar using an electric mixer until soft peaks form. To check consistency, turn off the mixer, stir manually to even the texture, then lift the whisk to observe. Fold one-third of the meringue into the yolk batter with a spatula until marbled. Add the remaining meringue and fold gently to combine. Pour the batter into a 28x28cm baking pan lined with oilcloth, tap to remove large bubbles, and sprinkle with spring onions and seaweed meat floss on top. Preheat the oven to 180°C with upper and lower heat mode. Place the pan in the lower-middle rack and bake for 10 minutes, then switch to convection mode for another 3 minutes. Invert onto a cooling rack, remove the oilcloth, and let cool at room temperature. Once cooled, trim both ends at a 45-degree angle, spread a layer of cheese custard cream, and pile the remainder on one side.Lift the baking paper on the side with more cream and roll it up, using a scraper to push it tight.
Leave about 2cm of space from the edges for the piled cream on both sides. During rolling, the cream may spread outward, so the edge space allows room for this. If insufficient, use a piping bag to add more cream. Secure with cotton twine to set the shape and refrigerate for one hour. After refrigeration, trim both ends and divide into three equal portions. Spread the remaining cheese custard cream on both sides and coat evenly with pork floss.
