Coconut with tea cake rolls
By VicentaLakin
Grab the tails of summer, have a summer-style coconut with tea cake rolls, taste good and make it safer. Tea, breakfast。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut with tea cake rolls
1
Two egg yolks added to 10 g white sugar
2
Add 20 g salad and then 40 g milk
3
(b) 50 grams of cake and 5 grams of tea powder
4
Filtered powder in step 3, evenly
5
(a) Protein paste production, protein bubbles, 30 grams of white sugar to dry
6
1/3 of the protein paste added to step 4 and the remainder added continued to be equally mixed
7
(a) Bread-stealing paper, mixed in with good pasta
8
The oven preheat, 180°, 20 minutes
9
The cake is cold, the oil paper is torn down, the cake is torn upside down on the oil paper, the cake is torn with coconuts and cheese
10
Cake rolls up on one end of the line, wraps it in a membrane and puts it in a freezer for an hour
11
Take it out, slice it off。Coconut with tea cake rolls Make Tips
1. Cheese can be substituted with condensed milk, etc.;
2. Refrigerating helps it stick better when rolled up.