[coconut cake roll](ye rong dan gao juan )

[coconut cake roll]

Introduction:

"In summer, in order to lose weight, we eat very little cake. Autumn seems to have a good appetite. Recently, it's either bread or cake. My nephew will start school in a few days. I've made this to satisfy his hunger before school starts. After a period of time, I have to go to work, just taking advantage of the recent annual leave to do more. I often see this coconut roll in the supermarket, but I seldom buy it. I always feel that it's not so sanitary outside. Just at home have coconut, blueberry sauce, at noon to do this, very good, oh, soft cake and coconut, fragrant ~ "

Production steps:

Step 1: separate the egg yolk from the protein. There should be no oil or water in the basin.

Step 2: add sugar powder into the egg yolk and stir well.

Step 3: add milk.

Step 4: add oil and mix well.

Step 5: mix low flour, baking powder and sift into the yolk.

Step 6: press the sifted powder with a rubber scraper, read quickly and stir evenly to form an egg yolk paste. Pay attention to the mixing process, try to "press" or "draw a cross", try not to circle, too long, flour will be gluten.

Step 7: add a pinch of salt to the protein, and the basin must be oil-free and water-free.

Step 8: use Qihe egg beater to beat a few times slowly, and the protein will form big fish eye blisters.

Step 9: add sugar powder twice.

Step 10: continue to use the Qihe egg beater to beat the protein, slowly speed up, gradually whiten the protein and expand the volume.

Step 11: beat it to "wet" (i.e. the protein has a curved angle), and then it's ready.

Step 12: pour half of the protein into the yolk paste.

Step 13: mix evenly, pay attention to the technique, use a rubber scraper to "mix from the bottom up" or "draw a cross", remember not to draw a circle.

Step 14: pour half of the batter into the remaining half of the protein.

Step 15: stirring, the same as before, stirring speed should be fast, so as to avoid defoaming

Step 16: mix the cake paste well.

Step 17: pour the cake paste into the baking pan covered with oil paper, lift the baking pan a few centimeters, release the hand, let the mold fall gently, shake off the bubbles in the cake paste. Put into the preheated oven, middle 160 ° for 25 minutes. Don't open the oven door in the middle.

Step 18: button the baked cake embryo onto the drying net and tear off the oil paper while it is hot.

Step 19: turn over the pasta when the cake is warm and cool, and evenly spread jam on the pasta with air screen printing.

Step 20: cut off the redundant edges on both sides, roll the oil paper into a roll, put it in the refrigerator for 1 hour, and take it out.

Step 21: spread jam evenly on the surface of the cake roll and cut it into 2-3cm thick slices.

Step 22: coat each surface with coconut.

Materials required:

Egg yolks: 4

Low powder: 70g

Fine granulated sugar: 60g

Salad oil: 35g

Water: 45g

Protein: 4

Jam: right amount

Coconut: right amount

Baking powder: 1g

Salt: a handful

Note: 1. Pay attention to the corner, do not overdo it. 2. First take the general protein into the egg yolk paste to stir, because the egg yolk paste is relatively heavy, and the sent protein is relatively clear. If the egg yolk paste is poured into the protein at one time, the egg yolk paste will sink to the bottom, and it is not easy to stir evenly. 3. Pay attention to the method of mixing the cake paste. Use a rubber scraper to "mix from the bottom up" or "draw a cross". Remember not to draw a circle. Speed up to avoid defoaming. 4. Finally, shake the mold a few times to shake off the bubbles in the cake paste, so that the cake has no big bubbles and is more delicate. 5. When rolling the cake, cut off both ends and apply jam on the pasta marked by the air net, so that it looks good when rolled inside.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ye Rong Dan Gao Juan