Cake roll with coconut and strawberry jam

Cake roll with coconut and strawberry jam

Introduction:

"In the past, I tried to celebrate the festival for many times, but I always failed. Either I didn't make it, or I retracted after baking... On Sunday, my baby wanted to eat Matcha cake and tried again with the mentality of failure. I hope you won't let my baby down this time. Finally, I succeeded. I'm so happy, ha ha."

Production steps:

Step 1: prepare the required materials

Step 2: add 30g sugar to egg yolk to make it fluffy, add corn oil and stir until fusion is completed, then slowly add milk and stir while adding

Step 3: sift in the sifted flour and mix it up and down in an irregular direction

Step 4: add 2 ~ 3 drops of white vinegar to the protein, beat 60 g Sugar for three times to form a dry foam, and lift the egg beater to a sharp angle

Step 5: add one third of the protein paste into the egg yolk paste, mix well, then pour back the rest of the protein together, mix well in the irregular direction

Step 6: pour the mixed cake paste into the baking pan, smooth it, shake it gently, put it on the top of the oven, and bake it for 10 minutes (my family's is mini, no temperature display)

Step 7: freshly baked cake

Step 8: Sprinkle coconut on the fresh-keeping mold in advance, then apply strawberry jam, roll it up, excited

Step 9: cool slightly and refrigerate for a while

Step 10: blueberry cake roll

Step 11: Matcha cake roll (these are exactly the amount of 8-inch cake, I made exactly three plates of cake roll)

Materials required:

Low powder: 85g

Eggs: 4

Milk: 40g

Corn oil: 40g

Sugar: 90g

Note: 1. Baking time is adjusted according to your oven; 2. It's easier to beat the egg white with vinegar; 3. Roll the cake tightly when it's hot.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet