Coconut sponge cake roll

Coconut sponge cake roll

Introduction:

Production steps:

Step 1: broken pistachios, coconut.

Step 2: egg, sugar, flour, cream, condensed milk.

Step 3: separate the egg protein and yolk, and put them into the basin without water and oil. Add sugar into the protein three times until it is wet and dry.

Step 4: add the egg yolk.

Step 5: beat well with the beater.

Step 6: sift in the low powder twice.

Step 7: mix well with a rubber scraper every time.

Step 8:

Step 9: put it into the flower mounting bag of the flower mounting mouth.

Step 10: squeeze obliquely into the baking tray covered with oil paper.

Step 11

Step 12: sprinkle some crushed pistachio and coconut on the surface.

Step 13: put into a 185 degree preheated oven

Step 14: bake for about 10 minutes.

Step 15: baked sponge cake.

Step 16: turn over the sponge cake.

Step 17: remove the oil paper.

Step 18: beat cream + condensed milk to 7 or 8.

Step 19: put the sponge cake on the oil paper with the bottom up.

Step 20: evenly spread the whipped cream, roll it up, wrap it tightly with oil paper, put it in the refrigerator and refrigerate for 1 hour, then take it out and cut it into pieces.

Materials required:

Low gluten flour: 100g

Eggs: 3

Coconut: right amount

Light cream: About 200ml

Condensed milk: right amount

Fine granulated sugar: 80g

Pistachio: right amount

Note: it should be noted that the temperature of each oven is different, pay attention to adjust the temperature and time, I still use the Qihe oven this time.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor