Coconut sponge cake roll
By TyriqueKihn
Ingredients: low-gluten flour,light cream,condensed milk,eggs,fine sugar,coconut
Recipe Recommendations
- low-gluten flour 100 grams
- eggs of 3
- coconut appropriate amount
- light cream 200ml左右
- condensed milk appropriate amount
- fine sugar 80 grams
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Coconut sponge cake roll
1
Cracked pistachios, mashed coconut.
2
Eggs, fine granulated sugar, low-gluten flour, light cream, condensed milk.
3
Separate the egg whites and egg yolks and place them into water-free and oil-free basins. Add sugar in 3 times and beat until wet and dry.
4
Add beaten egg yolks.
5
Beat well with an egg beater.
6
Sieve in the low flour in 2 times.
7
Use a rubber spatula to mix well each time.
8
..
9
Put it into the decoration bag of the decoration nozzle.
10
Squeeze diagonally into the baking sheet covered with oil paper.
11
...
12
Sprinkle appropriate amount of chopped pistachios and mashed coconut on the surface.
13
Place in preheated oven at 185 degrees.
14
Bake for about 10 minutes.
15
Baked sponge cake.
16
Turn over the baked sponge cake.
17
Remove the oil paper.
18
Beat the light cream + condensed milk until 7 points or 8 points and distribute.
19
Place the sponge cake bottom up on the oil paper.
20
Spread evenly with whipped cream and roll it up, wrap tightly with oilpaper, place it in the refrigerator and refrigerate for 1 hour, then remove and cut into pieces.Coconut sponge cake roll Make Tips
Please note that temperatures vary between different ovens, so please adjust the temperature and time accordingly. I used a Qihe oven this time.