Coconut cake roll
By VicentaLakin
Nine coconuts are slowly being wiped out
Recipe Recommendations
- low powder 75 grams
- eggs of 3
- coconut juice 80 grams
- sugar 25 grams
- olive oil 25 grams
- raisins 15 grams
- dried cranberries 15 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Coconut cake roll
1
Take two large bowls, separate the yolk from the egg clean, and ensure that the bowl is free of water and oil
2
(b) Equal mix of human olive oil and coconut juice in the yolk; sift in low powder to flour-free particles
3
1/2 sugars added to the egg clean
4
(b) Launching of an egg-beater, with a low-speed stroke until the protein tarp is loose and added to the remaining one-half sugar
5
(b) High-speed to lift an egg-beater and the point points of the protein are not bent
6
One third of the protein is poured into the yolk paste, with a smooth mix
7
(b) Pour all the mixed yolk paste into the protein paste, evenly and gently, and fully integrate the protein and yolk
8
(a) Bread-painted oil sheet with a shredded cranberry dry and raisins
9
Roll in the cake paste, wipe it
10
The oven is pre-heated, 180° baked for 20 minutes; it is brought out a little cooler and rolled in its own way into a freezer for half an hour
11
Slice up