Sesame coconut egg rolls
By VicentaLakin
They've eaten many times, and they've become our home. Anyway, the good stuff is better shared。
Recipe Recommendations
- eggs of 4
- low powder 80 grams
- fine sugar 60 grams
- milk 50 grams
- salad oil 50 grams
- light cream 100 grams
- black sesame appropriate amount
- coconut appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Sesame coconut egg rolls
1
Preparation material。
2
Emelter, yolk. Put 20 grams of fine sugar in the yolk, evenly。
3
The eggs were poured into an oil-free, water-free bowl, and 30 grams of fine sugar were added three times to the point of the protein。
4
Low powder is sifted, added to a well-stamped egg yolk, mixed with a razor (not mixed, by a bottom-up flip) and evened into a yellow paste。
5
One third of the protein is added to the yolk paste, evenly with a razor, and one third of the protein is poured into evenly。
6
The whole of the yolk paste is poured into the remaining third of the protein, and it is cut evenly。
7
Put the paste on the tarp and wipe it with a razor. Squawk a few times, remove bubbles。
8
The oven is 180 degrees preheated, from the bottom up to the 3rd floor, and baked for 15 minutes to the surface in gold。9
Cream cream is added to the remaining 10 grams of fine sugar to the texture。
10
A clean piece of oil paper was placed on the table, and the baked cake was put upside down on it, torn to the bottom while it was hot。
11
For the sake of omelet slice beauty, the extra edges will be fine-tuned。
12
And scatter the sesame and the coconut over his face, and crush it with the palm of his hand。
13
Scratch cream on the face of the cake。
14
Scroll the cake in a barrel, twist both sides and put it in the freezer for 30 minutes。
15
Take out the slices to eat。Sesame coconut egg rolls Make Tips
Adjust the amount of fine sugar to your taste; my family prefers it slightly less sweet.