Creamy Crystal Roll

Flavor: Sweet and Sour; Technique: Baking; Time: Half an Hour; Difficulty: Easy.

Detailed Steps for Making Creamy Crystal Roll

Ingredients group photo: White Agar, water, chilled whipping cream, sugar orange, and strawberries.

Pour boiling water into the white agar while stirring until the mixture becomes transparent.

Pour the white agar mixture into a container; I used a nougat mold, but a larger ceramic dish or non-stick baking pan can also be used. Let it sit for about 20 minutes until the white agar is completely solidified.

Peel the sugar orange and cut off the bottom of the strawberries, trying to make their heights roughly equal. In addition, it is better to choose smaller strawberries so that they do not break the white agar skin after rolling.

Add fine granulated sugar to the whipping cream and beat it with an electric mixer at medium speed until obvious patterns appear.

Remove the white agar from the mold. Because it has a relatively high water content and is slippery and not easy to roll up, it is best to use a clean silicone mat for assistance. Cut off the upper and lower edges diagonally to form a small slope, which will help the roll to stick better after rolling.

Spread a layer of whipped cream on the white agar. The whipped cream should not be too thick. The larger the white agar skin, the thicker the whipped cream should be, and vice versa.

Place the sugar orange and strawberries on one side.

Spread whipped cream in the gaps.

Lift it with a silicone mat and roll it up. If there is too much whipped cream, it may not be easy to shape, so excess whipped cream can be wiped away. The white agar skin should completely wrap the whipped cream and fruit. Cut into pieces and serve.

Creamy Crystal Roll, with a cool and refreshing taste, is sweet and sour and delicious~