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Let’s make raw coconut Swiss rolls today!
Usually the cake rolls we make are all yellow. Today's cake roll is pure white, which is very unique. It is actually a coconut-flavored angel cake. It is made with a lot of coconut milk and pure egg white, so it is white and flawless. I I think it is the Snow White in the cake world. It tastes refreshing and full of coconut flavor. Friends who like the taste of coconut must try it.
recipe:
Cake roll recipe: five egg whites (about 170 grams), 60 grams of sugar, 65 grams of low-gluten flour, 10 grams of corn starch, 100 grams of Jiale coconut milk, 42 ​​grams of oil, 40 grams of milk
Bake the middle layer at 150 degrees for about 30 minutes. In a well-sealed oven, be sure to leave a gap in the oven door, otherwise the cake roll will easily bulge.
Cream filling: 300g light cream, 15g sugar, 20g coconut milk
This cake roll has too little cream and the roll is not three-dimensional. If you don’t like too much cream, it is recommended to make it into a sandwich cake. Spread a thin layer of cream between the two cakes, cut into pieces, spread the cream on the surface, and then dip it in coconut. Eat it It tastes just as delicious, just in a different shape.