Gorgeous Advancement of Cake Rolls - Coconut Milk Jelly Cake Rolls with Tea

Published Nov 13, 2021 at 02:43am ET


Gorgeous Advancement of Cake Rolls - Coconut Milk Jelly Cake Rolls with Tea

Recently, the making of cake rolls cant stop, because they cant roll up beautiful and perfect cake rolls until they have been done 4 or 5 times. It seems that the only magic weapon to win is to practice more! The cake roll made by this formula is not easy to crack, soft and fluffy. Tea roll matches with coconut milk jelly. Its very suitable for summer. Some tips are summarized in the following article. The roll method of cake roll can search the video of O-shaped roll online. It will be more intuitive. Have a good time!

Food Material List

  • 1 Coconut milk jelly:
  • 2 coconut milk 100g
  • 3 Unsalted butter 100g
  • 4 Fresh milk 100g
  • 5 Berry sugar 30g
  • 6 Gelatin 10g
  • 7 Cake roll:
  • 8 Low-gluten flour 33g
  • 9 corn starch 10g
  • 10 salt 1g
  • 11 water 53g
  • 12 Tea powder 7G
  • 13 Corn oil 33g
  • 14 Yolk 66g (3)
  • 15 protein 100g (3)
  • 16 Berry sugar 40g
  • 17 cream of tartar 2G (can be replaced by a few drops of lemon juice)
  • 18 Filling:
  • 19 Unsalted butter 300g
  • 20 Berry sugar 15g
  • 21 Vanilla essence Few

Operational steps

  • 1 First of all, make coconut milk jelly: Gelidine tablets with cold water blister soft. Coconut milk, milk, light butter and sugar are boiled over low heat until slightly boiling. If not, it will be easy to grill the pan.
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  • 2 Stir the soft gelatin in the coconut milk until it melts completely.
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  • 3 Pour the coconut milk mixture into the mould. Friends who are afraid of caking can be filtered and re-molded. Refrigerator refrigeration for more than 2 hours before use. It is suggested to make the cake roll one day in advance so that it is not easy to be in a hurry when making the cake roll again. Since there is no long strip mould in the house, it is poured into the short mould and cut across after refrigeration demoulding.
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  • 4 Start making cake rolls: preheat the oven at 190 degrees and 130 degrees. Stir the tea powder in warm water until it is not caked, then pour in the corn oil and stir evenly. It is recommended that eggs or tea sauces be used to stir.
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  • 5 Sift the flour, starch and salt with low gluten, then pour them into the tea paste and stir well. Use eggs to whisk quickly until the batter is not caked. Dont worry about it.
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  • 6 Mix the yolk mixture well and pour it into the batter. Scrape the batter from the bottom of the bowl with a scraper and mix evenly. The number of times of turning does not need to be too much. Egg yolk liquid can be mixed evenly. I like this method of mixing tea batter first and then egg yolk liquid. It is not easy to agglomerate the batter, at the same time, it reduces the times of mixing and greatly improves the success rate of the cake roll.
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  • 7 Take a clean water and oil-free dish, whisk the egg whisker at medium speed. I use two gears. Fine granulated sugar is added to the protein three times and stirred until it foams wetly. Note: 1. The protein of the cake roll needs only wet foaming, so it is not easy to crack when it is rolled. 2. Tata powder can make the protein more stable, not defoaming, without adding a few drops of lemon juice or white vinegar. 3. Eggs should be kept at room temperature so that the beaten protein is more stable. 4. How to judge the wet foaming, the end of the egg beater protein into a hook-like curve, and no matter how to rotate, pointed down can be.
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  • 8 Mix 1/3 protein cream into batter and mix well. Put in the remaining protein cream and mix evenly. Pay attention to scraping the bottom and mixing with the edge of the pot. While turning over and turning the pot, you can watch the videos of the masters on the internet.
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  • 9 The batter is quickly poured into a baking tray lined with oil paper on 28*28. The baking tray is scraped flat with a scraper. The air bubbles are shaken out by shaking the baking tray slightly. The small air bubbles are scraped off with a toothpick. Attention must be paid to making cake rolls so that the thickness of the batter is uniform, but when finishing the batter, the action must be fast, and it will defoam easily for too long. A few more exercises will be all right. Come on.
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  • 10 Put it in the oven of 190 on fire and 130 on fire. Bake the middle layer for 20-25 minutes. The surface color is enough. Lower the fire can make the outer skin of the rolled tea roll green. Everyone must adjust the temperature and time according to the condition of the oven at home. The cracking proof time is too long or the temperature is too high to bake, which is too sticky to bake!!! Shake the baking tray to cool off after discharge, no need to buckle.
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  • 11 Light butter with vanilla essence, fine sugar beaten until completely beaten, whip it to your hearts content, no longer afraid of butter beaten, light butter to beat a bit hard will be easy to roll, after the heat beat refrigeration.
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  • 12 Spread a layer of butter on the cooled cake roll and place the demoulded coconut milk jelly in one third. The mold can be easily demoulded by blowing for 10 seconds with a hairdryer. Due to the insufficient length of the mould, I cut the coconut milk jelly across the middle to use. Its easy to cut with a knife dipped in hot water.
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  • 13 Cover the cream with the cream.
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  • 14 Rolling method: Pick up the oil paper at the bottom, turn the cake over the coconut milk jelly, cover the cake at the other end, let the ends end end end end to end, and then use the oil paper to roll tight. For details, please refer to the video of O-shaped paper on the Internet. Roll well and refrigerate for 2 hours. Cut into pieces and eat.
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  • 15 Perfect! Many friends asked me to use the brand of tea powder, in fact, there are many good quality, I use the Wanjiu Xiaoshan Green Lan tea powder.
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