I made sweet rolls according to the Japanese recipe. I share the result with you

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I share the result of my experiment and show that I managed to cook according to the Japanese recipe.

These are the rolls I got
These are the rolls I got

Recently my wife and I ordered a sushi delivery and I found sweet rolls on the menu. I could not resist and took it for a sample. The rolls turned out to be delicious, and I decided to cook similar ones at home.

It seemed to me that making them was easy. But due to the lack of some ingredients, I ran into difficulties. I will not delay, let's cook!

Step by step recipe on how to make sweet rolls at home

Mochi dough:

  • Rice flour 70 g (from glutinous rice)
  • Starch 15 g (original wheat)
  • Vegetable oil 1 teaspoon
  • Fruit puree 150 g (I used mango)

Mix all the ingredients until smooth and put in the microwave for 2 minutes. When the mass has cooled down a little, I collect it in a ball, wrap it in cling film and put it in the refrigerator until it cools.

Biscuit:

  • Eggs 3 pcs
  • Sugar 60 g
  • A pinch of salt
  • Vegetable oil 25 g
  • Milk 60 g
  • Flour 60 g

Beat the whites with half the sugar and a pinch of salt until dense peaks (as for meringues).

Beat the yolks with sugar until lightening. Then I add butter and milk one by one and stir each time until combined. I add flour last and alter.

I add a third of the proteins to the yolk mass, alter with a spatula. I pour over to the rest of the proteins and mix until smooth.

I bake for 15-20 minutes at 180 ° C. After cooling, I cut it into rectangles measuring 6X20 cm.

Cream:

  • Cream 400 g
  • Sugar 40 g
  • Strawberries 12-14 pcs

Beat the cream with sugar until creamy and transfer to a pastry bag.

Assembly

Sprinkle the table with rice flour and roll the mochi dough into a layer 2 mm thick. Cut to length.

I didn't have a narrow shape, so I made it out of cardboard. Length 20 cm, width 6 cm and height 7 cm. Before assembling the roll, I glue all the walls with paper tape, except for one of the wide ones.

I spread the mochi dough into the mold, then a plate of biscuit.

Cover with cream and put in strawberries. Then I fill the remaining space with cream and lift the mold wall. Spread a strip of biscuit on top and cover with mochi dough. I put it in the refrigerator for 2-3 hours to stabilize. Let's see what I got.

I liked the roll. Cooking is not difficult and does not take much time. And on the eve of summer and the season of fresh berries and fruits, you can make various variations of this roll.

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