WHAT YOU NEED

Ingredients

100 grams of low-fat flour
A moderate amount of fruit
Three eggs.
A moderate amount of coconut
About 200 milliliters of cream
Moderate amount of milk
80 grams of fine sugar

How TO MADE Coconut sponge cake rolls

Steps 1 to 4

1. Happy shredded coconut.

2. Eggs, finely chopped sugar, low-fat flour, light cream, refined milk.

3. Separate the eggs from the protein and the egg yolk and place them separately in a waterless and oilless bowl.

4. The protein is added to the sugar three times until the moisture is partially dried.

Steps 5 to 8

5. Add the scattered egg yolk.

6. It is cooked with an egg batter.

7. Filtered into low-powder 2 times.

8. Every time with a rubber scraper.

Steps 9 to 12

9. What about you?

10. It's in a bag of flowers.

11. Squeezed diagonally into a well-oiled pan.

12. ...

Steps 13 to 16

13. The surface is sprinkled with a moderate amount of dried fruit and coconut.

14. Put it in a preheated oven at 185 degrees.

15. Roast for about 10 minutes.

16. Baked sponge cake.

Steps 17 to 20

17. Cover the baked sponge cake.

18. Remove the oil paper.

19. Light cream + refined milk to 7 or 8 points.

20. The bottom of the sponge cake is placed upside down on the oil paper.

21. Roll the cream evenly, wrap it in oil paper, put it in the refrigerator and refrigerate for one hour before removing the slices.

22.

Handy cooking tips

　　It should be noted that the temperature of the ovens is different, pay attention to adjusting the temperature and time, this time I used the prayer and the oven.