Chinese Food
Green tea, coconut, Swiss Roll
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Last weekend, I invited my friends to have a dinner in New York to celebrate the Spring Festival. I made several cans of caramel and coconuts to bring to my friends. How could I know that Junda had a bad headache the night before the dinner. He went to the emergency room the next morning. So the dinner didn't go. There are so many cans of coconuts in the fridge. There is also a box of organic green tea powder that Junda bought for me. Because of the sugar, I drink it once and put it there. Always thinking about when to make a green tea dessert. I made this green tea coco roll when I had nothing to do at the weekend. Considering that the coco is more sweet and greasy than cream and the taste is wetter than cream, I made some adjustments in the formula of Swiss Roll and made a dry cake. The color of caramel is dark brown. I roasted the skin of swiss roll into brown. I used the method of skin roll. This way, the roll echoed the color of coco inside and outside. It matched almost seamlessly.
Cooking ingredients
Cooking Steps
Step1:Weigh all the ingredients. Separate the egg white from the egg yolk. Remember to keep the egg white free of water, oil and yolk.
Step2:Mix low gluten flour with green tea powder. SIFT for later us
Step3:Mix half / 1tbsp / 15g of sugar and egg yolk. Use an egg beater to mix until it's a little white. Add in cooking oil and mix well. Then add milk / water
Step4:Add green tea and low gluten flour and mix to make a paste. spare.
Step5:Add the protein to the other half / 1tbsp / 15g of sugar. Two drops of vinegar (not available). Stir at a low speed with the chef until the bubbles appear. About 1 minute
Step6:Then turn to high speed (10th gear) for 2 minutes. Turn to 8th gear and stir for 2 minutes until neutral foaming.
Step7:Add half of the egg white cream to the batter. Stir it up from the bottom like a stir fry
Step8:Pour the batter into the rest of the protein. Mix quickly in the same way. At this time, the hands should be fast, light and avoid protein defoaming.
Step9:Put baking paper on a 13x9 inch baking tray. Oil can be applied on the bottom to stabilize the paper. Pour the batter in. Tap on the chopping board a few times. Knock out the big bubbles.
Step10:Preheat the oven to 300F (150C). Bake in the oven for 1820 minutes, then turn on the fire and bake for 1 minute. Open the oven door slightly after baking. Wait 3 minutes before taking out the cake.
Step11:Spread a clean baking paper on the cooling rack (the slippery side is upward). Take out the cake and pour it on the clean baking paper..
Step12:Carefully tear off the baking paper on the cake after it cools down a littl
Step13:Spread the coconut sauce evenly
Step14:Then take a bread knife and cut three evenly at the end of the cake. Don't cut. This way, the cake roll won't deform. The shape is better.
Step15:Use a rolling pin to slightly roll up the baking paper at the bottom. Then roll it up like sushi, steadily and tightly. The rolled cake can be refrigerated for several hours before cutting.
Cooking tips:Note - if you like the soft taste, just beat it until it is wet foaming. I beat it a little bit too hard this time. Next time I may stop before the wet foaming turns to neutral. There are skills in making delicious dishes.
