Embryogenic Swiss Roll-You Are Foodie

By Elaine
77

Embryogenic Swiss Roll

Summer is hidden in delicious food, so is love. Although the days are dull, I like it. I don't want to be magnificent, but just want to be warm and comfortable. May peace and health always be the theme of life. Good morning! 🌷 Gastronomy ~ raw coconut Swiss Roll # life Baiwei # breakfast punch.

Main Ingredients

Coconut powder 20g
unsalted butter 100g
0 cal sugar 50g (keep 10g for whipping cream)
protein 170
Powdered Milk 15g
Thick coconut milk 70g
coconut oil 45g
low-gluten flour 60g

Auxiliary Ingredients

Mint Several (for decoration)
coconut meat powder appropriate amount

Step 1 . Prepare thick coconut milk.

Step 2 . Add 45g coconut oil and 70g thick coconut milk, stir well until there is no oil star.

Step 3 . Sift in low gluten flour and milk powder.

Step 4 . Mark Z and stir well, and the batter part of the cake will be fine.

Step 5 . 170 grams of protein.

Step 6 . Add 40 grams of sugar in three times.

Step 7 . Send the protein until there is a big bay tick √, and the protein cream will be fine.

Step 8 . Put 1/3 protein cream into coconut milk batter.

Step 9 . Mix well, don't draw circles.

Step 10 . Mix well, don't draw circles.

Step 11 . Pour all the batter into the remaining protein cream and stir it evenly. Similarly, do not stir it in circles to avoid defoaming.

Step 12 . Just paste the cake.

Step 13 . Pour 30cm high into the baking pan (28cmx28cm), and shake it flat.

Step 14 . Put it into the preheated oven, bake it at 150 ℃ for 25 minutes (in order to keep the cake pure white, cover the middle with tin foil to avoid serious coloring).

Step 15 . Stir 100 grams of light cream + 10 grams of sugar until 8 minutes are full, add 20 grams of coconut powder, and stir well.

Step 16 . Bake the cake immediately, turn it upside down, tear off the oilpaper, and let it cool.

Step 17 . After the cake cools, spread the cream on it.

Step 18 . Cut one side obliquely into 45 degrees, roll it up with the help of a rolling pin, and refrigerate it in the refrigerator for half an hour.

Step 19 . At the end of the time, take out the cake roll, squeeze the cream on the surface and smooth it.

Step 20 . Sprinkle with coconut paste.

Step 21 . Cut into pieces.

Step 22 . Swing the plate.

Step 23 . Decorate with mint leaves.

Step 24 . The finished product is cool and tastes good in summer.

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