Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Cocoa powder: delay aging, antioxidant, anti-cancer and prevent cancer
White sugar: low protein, low protein
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 80g ) | Coconut juice ( 50g ) | Cocoa powder ( 5g ) |
Matcha powder ( 5g ) | Whipped cream ( 100g ) |
White sugar ( 60g (in cake) ) | Edible oil ( 40g ) |
Tartar powder ( 1g ) | White sugar ( 15g (in cream) ) |
How to make camouflage cream cake roll
1.Prepare ingredients: weigh ingredients
2.Separate the egg white and egg yolk into two water-free and oil-free containers
3. Add coconut milk to the egg yolk and eat Beat oil and 20g white sugar with eggs until uniform
4.Sift in the low-gluten flour and beat until smooth.The granular state is reserved
5. Add baking powder to egg whites and beat until fish-eye frothy.Add 20g sugar and continue.Whipping
6. Add 20g of sugar and beat until hard foam, that is, invert the container without Streaming status
7. Take a bowl, pour 5 grams of coconut milk and 45 grams of egg yolk liquid and mix well.
8.Add 3 grams of matcha powder and stir evenly
10.Use the same method to make cocoa paste (I omitted this process)
11. Line a baking sheet with parchment paper and use a spoon to pour the cocoa paste onto the baking sheet
12. Add the matcha paste to the top, preheat the oven to 180 degrees in advance, put the baking sheet into the oven and bake for one minute to set
13.Pour the remaining egg white into the egg yolk
14. Stir it up and down evenly
15.Pour into the shaped baking pan, scrape it flat with a spatula, and shake it a few times to release air bubbles
16.Bake in the oven at 180 degrees for 20 minutes
17. Bake until golden and take out Shock twice
18.Put it upside down on the baking grid, remove the baking sheet and tear off the oil paper while it is hot.Next
19.Cover the cake with oil paper, turn it over and let it cool for later use
20.Pour the cream into a water-free and oil-free container, add 15 grams of sugar and beat
21.Just hit until there is a clear texture
22.Use a spatula to spread evenly on the surface of the cake
23.Roll up the cake
24.Use oil paper to cover the cake Roll up and place in the refrigerator for half an hour to set
25.Refrigerate, take out and cut.It’s ready to eat!
9.Take part of the egg white and add it to the matcha paste, stir evenly and set aside
Tips
When mixing the egg white and egg yolk liquid, do not stir in circles, but stir up and down!
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