Cream cheese Chocolate Rice cake Roll Cake

Instructions

1. Put cream cheese on parchment paper, roll it up and freeze it in the freezer.
2. Sift cocoa powder into glutinous rice flour, add sugar and salt, mix, then add hot water and mix.
3. Cover with cling film and heat in the microwave for about 1 minute and 30 seconds, mix with a spatula, cover again, and heat in the microwave for 1 minute and 30 seconds, knead until soft and cool.
4. Sprinkle cornstarch on top of the cooled glutinous rice cake and spread it out, cut off the edges, put frozen cream cheese on top, roll it up, wrap it in parchment paper, and put it in the freezer.
5. Add vegetable oil to milk and mix, add vanilla extract and mix, then sieve soft flour and cocoa powder and mix.
6. When large bubbles appear while whipping the egg whites, divide the sugar into 2-3 batches and whip to make a meringue with horns.
7. Divide the meringue into the dough in 3 batches, mix, put in a 22.5cm square mold, flatten it, remove air bubbles, bake in an oven preheated to 170 degrees for 15 minutes, and cool.
8. Microwave the dark chocolate and whipped cream for about 20 seconds, mix, cool slightly, and apply on the cooled sheet.
9. Put the frozen glutinous rice cake on top, roll it up and wrap it in parchment paper, and then harden it in the refrigerator for about 1 hour.