Coconut Swiss roll
By VicentaLakin
Summer is hidden in a good meal, and love is the same, but it's a good thing that I like it, not so much, but so much warmth, so good health is always the theme of life. Good morning。
Recipe Recommendations
- low-gluten flour 60 grams
- coconut oil 45 grams
- thick coconut milk 70 grams
- milk powder 15 grams
- protein 170 grams
- sweetening
- roast
- an hour
- divine level
Steps for Coconut Swiss roll
1
Get ready for palm milk。
2
Forty-five grams of coconut oil were added to 70 grams of thick coconut milk, which was evenly mixed to oil-free stars。
3
Scan low-banded flour and powdered milk。
4
scratch it evenly. the pasta part is fine。
5
170 grams of protein。
6
Forty grams of sugar has been added three times。
7
Protein goes to the big bay and it's just a protein cream。
8
Take a third of the protein cream into the coconut paste。
9
Flip it evenly, don't draw circles。
10
Flip it evenly, don't draw circles。
11
And then all of the mixed pasta will fall into the rest of the protein cream, evenly, and there will be no garbing, so that the bubbles will not melt。
12
Cake is good。
13
30cm tall in the oven (28cm x 28cm), flat。
14
Put it in a pre-heated oven, mid-level, 150 degrees, and baked for 25 minutes. In order to keep the cake pure white, the middle is covered with tin paper in order to avoid heavy colour)。
15
100 g light cream + 10 g sugar, full of 8 cents, 20 g coconut powder, evenly mixed。
16
The baked cake comes out of the oven right now, pulls the buttons, rips the paper off, hangs cold。
17
Cake's cold and butter。
18
Slash one side to 45 degrees, roll it up with a cane and put it in a freezer for half an hour。
19
At the end of the time, take out the cake rolls, squeeze the cream on the surface and level it。
20
Sprayed with coconuts。
21
Cut the block。
22
Plot。
23
Put on mint leaves。
24
It's finished, it's cold ice, it's good in summer。