# Fourth Baking Contest and is Love to Eat Festival# Coconut Paste Cake Roll

Name: # Fourth Baking Contest and is Love to Eat Festival# Coconut Paste Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 80g Caster sugar; 6 egg; 60g Unsalted butter; 80g grams Pure milk; 0.5 teaspoon salt; Some jam; Some Coconut

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Coconut cake roll is my usual butter cake recipe. The surface is sprinkled with minced coconut, and jam is applied when the roll is rolled to add flavor. The cake is soft and moist, with a strong flavor. "

Ingredients

80g Low-gluten Flour
80g Caster Sugar
6 Egg

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60g Unsalted Butter
80g grams Pure Milk
0.5 teaspoon Salt

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Some Jam
Some Coconut

# Fourth Baking Contest and is Love to Eat Festival# Coconut Paste Cake Roll

1. The butter melts in water.

2. Put 5 egg yolks, 1 whole egg, and pure milk into the egg beater and mix well.

3. Add the melted butter and mix well.

4. Sift in low-gluten flour and stir until there is no dry powder.

5. Strain the egg yolk paste once.

6. Add 0.5 teaspoon salt to 5 egg whites, add fine sugar in 3 times, and whip until moist foaming state.

7. Cut the egg white paste and egg yolk paste and mix well.

8. Put a layer of oil on the baking tray and put a thin layer of oil on it. Pour in the cake batter, shake out large bubbles, and sprinkle the coconut paste on the surface.

9. Preheat the oven at 180 degrees for 5 minutes, put it in the middle layer, and bake for 20 minutes.

10. When the cake body is cooled to a warm state, divide the cake body into 5 equal parts, cut out one-fifth of each on the left and right sides, spread the jam, and place it in the center of the cake body.