Food Tutorial

Make it yourself at home, you can eat a whole cake roll~

material
coconut or corn oil42 grams
coconut milk90 grams
Milk (may increase or decrease depending on the consistency of the batter)10gram
Low-gluten flour75 grams
corn starch5 grams
egg white170 grams
Caster sugar46 grams
lemon juice a few drops
—
Light cream260 grams
Caster sugar14 grams
Coconut Milk or Coconut Flour (Coconut Milk Powder)20 grams
grated coconut Moderate

Re-engraving KFC Raw Coconut Swiss Roll
● Raw Coconut Swiss Rolls

● Whisk coconut oil (or corn oil) and coconut milk until emulsified

● Sift in low-gluten flour and cornstarch and mix well

● Beat egg whites with lemon juice until small hooks

● First take one-third of the meringue into the white batter, stir with an egg whip or a spatula

● Pour back into the remaining meringue and mix well

● Pour it into a baking pan lined with oil cloth, smooth the surface, shake the bubbles lightly, and bake in a preheated oven at 150 degrees for 25 minutes

● Shake the baking pan out of the oven, drag it to the drying rack, tear off the tarpaulin on the four sides, cover the surface with oiled paper, flip the tarpaulin upside down, and then cover it with oiled paper and let it cool.

● Whipped cream and sugar to 8 points, add coconut milk and continue to beat until 9 points (do not add coconut milk at the beginning, coconut milk can also be omitted; instead of coconut milk powder, it can be added at the beginning and beat together)

● The cake embryo is rolled up, tear off the oiled paper, cut diagonally up and down, spread a layer of cream (reserve a portion of the cream), roll it up slowly with the help of a rolling pin, and refrigerate for more than an hour

● After taking it out, apply cream on the surface and smooth it with a soft scraper

● Sprinkle coconut evenly

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