Coconut cake roll

Fine sugar 5 grams

------ -----------	Egg yolk 4 pieces (60 grams)
Egg white 4 pcs (155g)	Pure milk 60ml
Corn oil 45g	Colorful Pink 10 grams
Low gluten flour 60 grams	Fine sugar 60 grams
------ -----------	Sandwiched Cream
Light cream 300g	Fine sugar 15 grams
Coconut milk powder 15 grams	Coconut 5 grams
Chopped mango 50 grams	------ -----------
Decorative cream	Light cream 50 grams
Coconut milk powder 5 grams
------ -----------	Other decorations
Mango Appropriate amount	Pecans Appropriate amount
------ -----------

How to make coconut cake rolls

Step 1

First, let’s make the cake slices. Put milk and corn oil in a clean bowl.

Step 2

Stir with egg beater for 2-4 minutes to fully emulsify until no obvious oil splash is visible on the surface.

Step 3

Sift in the banana flour and low-gluten flour.

Step 4

Beat the eggs in a zigzag pattern and stir evenly.

Step 5

Add egg yolks.

Step 6

Stir thoroughly and set aside. After this step, you can preheat the oven. Turn the heat up and down to 160 degrees for 28 minutes.

Step 7

Then beat the egg whites. Add the egg whites and a little white vinegar or lemon juice into a clean basin without oil and water. Turn the electric egg beater to high speed and beat at low speed. Add the white sugar in three batches and beat until the bottom is vertical as shown in the picture. Just the tip is curved.

Step 8

Stir the whipped meringue a few times with a hand whisk to break up any lumps of meringue on the surface.

Step 9

Take one-third of the meringue and add it to the egg yolk batter.

Step 10

Mix well.

Step 11

Pour into the remaining meringue.

Step 12

Mix thoroughly.

Step 13

Take a 28×28 cm square baking pan, line it with an oilcloth, pour the cake batter from a height of about 20 cm, shake the baking pan to make the surface of the cake batter level, shake it to release big air bubbles, and use a toothpick to prick the surface. With large bubbles, place it in the middle rack of the oven and bake it. The time can be adjusted flexibly according to the conditions of your oven. I baked it for about 28 minutes.

Step 14

Bake until the surface is colored like this. After taking it out, remove it from the mold and immediately tear off the surrounding oilcloth.

Step 15

Then immediately cover the surface with a piece of oil paper.

Step 16

Turn over and uncover the oilcloth, you can see the perfect towel surface.

Step 17

Cover it with the oilcloth to prevent the surface from drying out, and set it aside for later use.

Step 18

After the cake slices have cooled, let's whip the sandwich cream. Take a clean bowl, put the refrigerated whipping cream, and add fine sugar and coconut milk powder into it.

Step 19

Beat at low speed first. After the coconut milk powder is completely melted, turn to high speed and beat until it reaches the picture state. The light cream will not flow and the texture on the surface is obvious. Then add the coconut milk and stir evenly.

Step 20

At this time, we have to deal with the cake slices, take away the oilcloth just now, and cover it with a new piece of oil paper. This oil paper needs to be longer.

Step 21

Turn over and tear off the previous piece of oil paper. The cakeThe skin can be peeled off.

Step 22

After tearing it is ready to roll.

Step 23

Cut off 0.5 cm from all four sides of the cake slice to make it more regular.

Step 24

Spread two-thirds of the filling cream.

Step 25

Add the remaining third of the sandwich cream to the chopped mango, mix well, and pile it up as shown in the picture.

Step 26

Use a rolling pin to roll up the cake.

Step 27

After rolling, use a scraper to help press the oil paper in to make the cake roll rounder.

Step 28

After finishing, put it in the refrigerator for half an hour.

Step 29

The cake roll can be refrigerated laterWhip the decorative cream, or you can leave it undecorated. It depends on your personal preference. Take a clean bowl and put refrigerated whipping cream, coconut milk powder and fine sugar in the bowl.

Step 30

Send it to the state as shown in the picture, as long as the lines do not disappear and the light cream does not flow.

Step 31

Take out the refrigerated cake roll, cut off both ends unevenly, and cut the middle at a distance of 3.5 cm.

Step 32

You can make a simple decoration as shown in my picture, which will make it more appetizing and look good when entertaining guests.

Step 33

You can enjoy it beautifully! Coconut cake roll cooking tips