Colorful two-color cake rolls|small, fresh and high-value desserts

Colorful coconut two-color rolls, two plates are baked in the wind stove at the same time, one roll has a lot of cream, and the other only puts a little bit, because I don't like to eat cream very much, hehe! Every time I make colorful products, when I do it, the little bandit always says how this taste is so weird, but when I eat it, he is the most praised one, and the colorful can indeed give us unexpected surprises, very good! Bake one layer at a time in a household oven, please halve the operation.

Ingredients

Cakerollingredients(2plates):

Eggs(about320gramsofeggwhite,about200gramsofeggyolks) 10

Cornoil 80 grams

Coconutmilk(Iuseatincan) 108 g

Cakeflour 125 g

Castersugar 85 g

Colorfulflour 13 g

Lemonjuiceorwhitevinegar Afewdrops

Stuffedcreammaterial(thisisastuffingmaterial,witharollbrushedonlyathinlayer):

Whippingcream 165 grams

coconutmilk 25 grams

castersugar 10 grams

Cooking Instructions

Prepare the materials first.
Separate the egg whites in advance. The bowl of egg whites is oil-free and water-free. You can freeze the egg whites in the refrigerator.
I used a tin can of gold medal gundam coconut milk, and poured the coconut milk into a large bowl.
Add the corn oil.
Stir well with a manual whisk, stir until it is white and turbid and has no oil splashes, and the emulsification of this step should be done.
Add the sifted cake flour.
Mix well. Mix until there is no obvious dry powder, no need to over-stir.
Start adding the egg yolks to the batter in portions until all the yolks are complete. Friends who are used to the operation can also add the egg yolk at one time, and it is easier for novices to mix well if they are added in batches.
The two plates I made today have 10 egg yolks, which are easier to mix in portions.
You can use the Z-shaped method or the method of stirring, and the egg yolk paste mixed by the egg method is delicate and smooth without particles.
Set aside the finished egg yolk paste for later use.
At this time, the first blast stove mode preheats the oven at 180 degrees.

Start whipping the egg whites. Add two or three drops of lemon juice or white vinegar to the egg whites. Sugar can be added in batches, of course, you can add it all at once, as long as you are used to mastering whipped egg whites, it is recommended to divide them if you are generally novices.
If you beat the egg whites in stages, you will first beat them at low speed to the state of fish eye bubbles, and the egg white liquid will drip when you lift the egg head, then add 1/3 of the sugar, and then whip at medium speed.
The egg white liquid has a small foam, but the egg white is not delicate, the egg white liquid will not drip immediately when the egg head is lifted, and the egg white liquid will drip when shaken the egg beater, at this time, continue to add another 1/3 of the sugar, and continue to whip at medium speed.
The egg whites are gradually delicate, and there is a large soft hook on the egg head, and the whole is in a relatively wet semi-flowing state, at this time, add the last 1/3 of the sugar, and continue to whip.
Finally, stir the side well on low speed.
Whipping egg whites is generally done at low speed - medium high speed - low speed. Of course, the power of the whisk also determines the time and speed of whipping, according to personal habits to beat, I am only for the reference of novices.
To make a cake roll, you only need to beat the egg whites to a moist big hook state, and you don't need to hit the small sharp corners of chiffon cakes.
Put 1/3 of the meringue into the finished egg yolk paste and mix well with a spatula.
Pour the well-mixed egg yolk paste back into the remaining meringue.
Then use a spatula to stir evenly to form a delicate cake batter that does not foam.
Divide the cake batter in half into another oil-free and water-free basin and add the sifted flour.
Mix well with a spatula. Stir as fast as possible to prevent defoaming.
Take two high-point containers and put the plain and colorful cake batter into piping bags. If you can't finish it at one time, you can squeeze it out and then reload it.
Cut the piping bag into small bites, staggered the original cake batter in the baking tray, and then squeeze the colorful cake batter, you can watch the video in the main picture, and then the mold is shaken a few times to shake out large bubbles.
Put it in the preheated stove oven and bake at 150 degrees for 30 minutes.

The time and temperature are for reference only and can be adjusted according to the actual situation of each oven.
Baking... I was able to smell the fragrance...
After baking, shake the mold twice to shake out the hot air, and when it is a little warm, it can be rolled. Friends who pad the oil paper can directly lift the oil paper after baking, and then tear the oil paper on all sides to let it cool slightly.
Whipping cream + coconut milk + caster sugar.
There is still a high temperature of 367 degrees in Guangdong, so I turned on the air conditioner to pass the time. Whipping cream, if the temperature is high, be sure to sit on ice or turn on the air conditioner to operate.
If you are a novice whipping cream, it is recommended to use low or medium speed, and it is not recommended to use high speed directly, because it is easy to overbeat it when it is not in good condition, resulting in oil-water separation. Generally, novices use low speed to whip until they begin to have a little load-bearing feeling, and when they are slightly softer than the dough, they can stop the whisk, and then use a spatula to stir all the cream evenly. After the scraper is evenly mixed, then turn on low speed to beat until it is about 9 minutes. Because it is to be sandwiched, try to hit it to a relatively hard state, and it is easy to collapse if it is soft.
I do it by rolling it backwards, smearing coconut milk cream on the front of the cake roll, thickening the pile close to my body, and then rolling it up with the help of a rolling pin.
Wrap it in oiled paper and refrigerate it for 30 minutes before cutting it into cubes and enjoying.
The lower left corner is sandwiched with a lot of cream, and the upper right corner is only brushed with a thin layer of cream, because I don't like to eat cream very much, hehe...
Don't ask me why I only cut these few pieces of the two rolls, and there are already people who can't wait to take them and eat them.
Colorful is really a very peculiar thing, some people will think that its taste is very strange when operating, a little unaccustomed, but after it is done, its taste really makes people fall in love in a second.
Good healing color ~ fall in love with it in a second.
The next day when I took it at breakfast~
I packed a few to send to friends~