Pecan PrintEggRice CakeRolls are very simple and delicious.Home-style dishbut how to make this dish tasty, the method and steps are crucial.BelowCooking Networkeditor will tell us about the Pecan PrintRice Cake Rollsmaking process and steps, let's see how to make Pecan Print Rice Cake Rolls both delicious and tasty.

Pecan Print Rice Cake RollsIngredientsintroduction

80 grams of low flourYolk(4 pieces)Egg white(5 pieces)Corn oil (40 grams)Sugar for eggs and yolksMilk(30+30+5 grams) 50 grams of whipping cream 3 drops of rumMildly sweetened whipping cream (30+30+5 grams) 50 grams of whipped cream 3 drops of rumPecan Print Rice Cake Roll's making process:1. Prepare the ingredients.

2. Separate the egg whites and yolks into different bowls.

3. Mix the yolk with sugar until well combined.

4. Gradually add milk, corn oil, and rum, mixing well after each addition.

5. Sift in low flour and mix well.

6. Whisk the egg whites with sugar until they form wet peaks (pulling up forms a large hook).7. Take 1/3 of the whipped egg whites and fold them into the yolk mixture using a cutting technique.8. Mix the combined batter back into the remaining egg whites, folding gently but thoroughly.

9. Using a piping bag, pipe out the foot palm part on the prepared baking paper,

Oven

preheat the oven to 170 degrees for five minutes and bake for half a minute before taking it out.

10. Pipe out the toe part of the footprint using the residual heat from the oven to set them.

11. Mix the remaining batter with cocoa powder, stir well.

12. Pour the prepared batter into the baking paper where footprints are made, shake off any air bubbles and bake at 170 degrees for 15 minutes.13. After baking, invert the cake on a cooling rack, remove the baking paper, then cover it again.14. Whip the whipping cream.

15. Flip the cake over, trim one end to make it thinner, and gently score the other side with several cuts.

16. Spread whipped cream on the cake, leaving the sealed edge without any cream, roll up the cake, and refrigerate for an hour.

17. Cut into portions to serve.

Turn the cake out on a wire rack, remove the parchment paper, and cover again.

Mix the whipped cream.

Flip the cake over, thin out one side where it will be sealed, and score the other side lightly.

Spread cream over the cake, leaving the sealed side without cream, roll up the cake, and chill for an hour.

Slice and serve.