Coconut flavored colorful milk jelly roll-You Are Foodie

By Berton
8

Coconut flavored colorful milk jelly roll

Recently, I fell in love with a small fresh cake roll - light green colorful milk jelly roll! Thick coconut milk replaces milk. The cake roll with coconut fragrance is wrapped with original cream and q-pop Vanilla Milk Jelly! One bite, different taste! The mix and match is just right!How to decorate is very delicious! Squeeze the cream, put the fruit on it, or pour 2 teaspoons of yogurt directly on it!The light green is too healing. You must try it!

Auxiliary Ingredients

Yogurt A moderate amount of
berry sugar 18 g
unsalted butter 200 g
lemon juice 2 g

Note: 1. Adjust the baking temperature according to your own oven.2. Beat the light cream hard, or it will collapse easily.

Step 1 . Milk jelly needs to be made in advance, and jilitin needs to be softened with ice water 5 minutes in advance.

Step 2 . Milk frozen part of milk + sugar + Vanilla extract, put it into a non stick milk pot and heat it, without boiling. Remove from the heat, add light cream and chocolate, mix well, squeeze out the water from the soft gelatine, and put it in.

Step 3 . Stir until gelatine melts, filter, pour into the mold and refrigerate for 1-2 hours until it solidifies.

Step 4 . Prepare the cake roll material. The egg yolk is separated, and the protein continues to be refrigerated for standby.

Step 5 . Pour corn oil and coconut milk into a clean basin and stir until completely emulsified.

Step 6 . Sift in low powder and colorful powder.

Step 7 . Mix zigzag until there is no dry powder. Pour in the egg yolk.

Step 8 . Mix well in zigzag shape, and the egg yolk paste floats smoothly and drips in strips.

Step 9 . Preheat the oven 180 degrees up and down. Add lemon juice to protein to remove the fishy smell. Hit the fish eye bubble at low speed and add 1/3 sugar.

Step 10 . Beat at medium speed until the bubbles are fine, add 1/3 sugar; Beat until slightly textured and add the last sugar. Turn high speed to wet foaming, turn low speed to make a few more rounds, and sort out large bubbles.

Step 11 . Take 1/3 protein cream and put it into the egg yolk paste, cut and mix it, and stir it up. Take 1/3 protein cream and do the same.

Step 12 . Pour the well mixed batter back into the remaining protein cream. After the same operation, use a scraper to mix the edge and bottom of the basin. If the egg is not well mixed, turn it over and mix it again.

Step 13 . The batter is light green.

Step 14 . Pour it into a 28*28 gold plate padded with oilcloth from 20cm high, shake it flat or scrape it with a scraper, lift it and vibrate it from high for 2 times to vibrate out large bubbles.

Step 15 . Put it into the preheated oven and bake it at 155 degrees up and down for 26 minutes.

Step 16 . Take it out after baking, shake out the hot air, transfer it to the cold rack for cooling, and cover it with oil paper to prevent the skin from drying. Buckle back after slight temperature and tear off the oilcloth at the bottom! Cover the oil paper and let it dry until warm.

Step 17 . Whisk the cream with sugar into 8-9 for distribution. Take out the frozen milk.

Step 18 . With the towel face down, trim the beveled edge, wipe the cream evenly on the roll, leave a little at the end, row the milk jelly strip at 1/3, and fill the gap around the milk jelly with light cream.

Step 19 . Lift the oil paper, roll up the cake roll with the help of a rolling pin, wrap the oil paper, seal, refrigerate and set the shape.

Step 20 . Cut it into pieces after shaping, and you can decorate it as you like!

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