Coconut with a Swiss roll

By VicentaLakin

Coconut with a Swiss roll
Today, a fragrance of coconut fragrance and a fresh fragrance of tea intersect as if it were a resonance with a delicious heart and intoxicated in a world of taste。

Recipe Recommendations

  • eggs of 4
  • white granulated sugar 55 grams
  • milk 60 grams
  • vegetable oil 50 grams
  • low-gluten flour 55 grams
  • matcha powder 10 grams
  • lemon juice 5 grams
  • light cream 180 grams
  • coconut appropriate amount
  • red bean paste appropriate amount

Steps for Coconut with a Swiss roll

  • Make Coconut with a Swiss roll step 0
    1
    Four eggs, egg purr and yolk. Note: Equation freezes in refrigerators for 10 minutes, and more stable。
  • Make Coconut with a Swiss roll step 1
    2
    Four yolks, 10 grams white sugar, evenly mixed。
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    Sixty grams of milk, 50 grams of vegetable oil, then mixed。
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    Smuggle to emulsion evenly。
  • Make Coconut with a Swiss roll step 4
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    Scan low-banded flour 55 grams and tea powder 10 grams。
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    Z FONTS ARE MIXED TO THE SAME COLOURS, AND THE PASTE IS SLID WITH NO GRANULAR SHAPE。
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    Take out four frozen eggnogs and add five grams of lemonade, and give it a break, and give it a big fish eye bubble. Note: Lemonade can be replaced with a few drops of vinegar。
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    White sugar, 45 g, added in three foams, one in thick, one in bubble and one in thin。
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    Note: Smuggle an eggmaker at a single speed in one direction, so that foams are evenly fine。
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    When you bring up an egg-beater, you have a flexible big hook on it, you're done。
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    Take a third of the protein paste and add it to the yolk paste。
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    Flip evenly。
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    One third of the protein paste is added to the yolk paste。
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    Flip evenly。
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    And then they all go back to the protein paste。
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    用刮刀按切拌加翻拌的方法，Flip evenly。
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    Swing to even colours. Note: Smash faster, prevent bubbles。
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    put the pasta up from 20 cm high and in the oven ready。
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    Shake the grill so that the paste can flow naturally。
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    It's a shock
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    The oven is set at 170°C and the oven is set at 160°C. It is preheated to the temperature and is prepared for about 17-20 minutes. Note: If the temperature cannot be adjusted upward or downward, it will be made at 160°C for 20 minutes。
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    Roast it out, shake it off the internal heat, and then take it off。
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    When the temperature of the cake drops a little bit, the surface is covered with a baking paper, and a grill is put on and turned over。
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    Lightly unplug the paper。
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    Slashed at 45° angle at the entrance, which would be more round, and the four sides were correcting。
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    And put on the baking paper, completely cool. Note: Baking paper is intended to prevent dry cracking of the surface and can also be covered with protective film。
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    When the cake was cold, we used cream, 180 grams of cream, 18 grams of white sugar, and it got pretty hard。
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    First, a layer of cream is applied evenly。
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    Then put the butter up where it started。
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    Finally squeeze some red bean sand. Note: Save some cream for pasta。
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    Close your head and put the baking paper on the other side and roll it up slowly。
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    Scratch the upper oil sheet, then tighten it down and round it up。
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    Refrigerator freezes for one hour, or freezes for 10 minutes, and then it's better to cut it。
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    Stereotyping and thinning of the surfaces with the remaining cream。
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    And scattered the coconuts evenly, and covered their surfaces with coconuts。
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    We'll be able to eat at last。
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    COCONUT SWISS ROLL, FINISH O
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    Cream of tea, sweet cream and soy sand, thick coconut
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    Like a scroll of the same spring, with fresh tea and the radiant of coconuts。
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    When chewing, soft tea cakes and tulips are interwoven in the mouth and the taste buds are intoxicating。

    • Coconut with a Swiss roll Make Tips

    One, the tea powder is of better quality, and the product will taste better. When the cake is baked, if there is a drum bag, a gas hole can be inserted in the drum bag with a toothpick, and then the roast will be flat. 3. If the oven is not warm enough to do so, it will be baked at 160°C for 20 minutes. 4 If only the face was light, the last few minutes would be hot, and the surface would dry up a little bit, so it would not be sticky. 5 oilpapers or tarpaulins, which are smoother than the towels that are baked from the baking paper。

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