In the summer, to lose weight, I rarely eat cake.Autumn seems to have a good appetite, lately it's not bread or cake, my nephew starts school in a few days, do this, let him relieve his hunger before school starts.I also have to go to work for a while, just to take advantage of the recent vacation to do some more.This coconut roll is the one I see most often in the supermarket, but I rarely buy it because I don't think it's so hygienic outside.It's just that we have coconut oil and blueberry sauce at home, and we made this at noon, and it's very good, oh, soft cake and coconut oil, fragrant.

WHAT YOU NEED

Ingredients

Four eggs.
Low flour 70 grams
60 grams of fine sugar
35 grams of sesame oil
45 grams of water
Protein four
Fruit juice in moderation
A moderate amount of coconut
1 g of flour
A little bit of salt

How TO MADE Coconut cake rolls

Steps 1 to 4

1. Protein, egg yolk separation, no oil and water in the bowl.

2. Add sugar powder to the egg yolk and stir evenly.

3. Added milk.

4. Add oil to the mixture evenly.

Steps 5 to 8

5. Low powder, bubble powder mixed with sieve into the egg yolk.

6. The screened powder is pressed with a rubber scraper, quickly read and mixed evenly into an egg yolk paste.

7. Pay attention to the method of mixing, try to press the dough or draw a cross, try not to draw a circle, the time is too long, the flour will rise.

8. Add a small amount of salt to the protein, and the bowl must be oil-free and water-free.

Steps 9 to 12

9. Use a prayer and an egg beater to slowly beat the protein into large fish-eye bubbles.

10. Add sugar powder twice.

11. The protein continues to be released with the prayer and egg beater, slowly speeding up, the protein gradually turns white and swells in volume.

12. The protein is bent at an angle, so it's good to hit it.

Steps 13 to 16

13. Take half of the protein and pour it into the egg yolk.

14. Stir evenly, pay attention to the method, use a rubber scraper to roll the dough from the bottom up or draw a cross, be careful not to draw a circle.

15. Mix well and pour half of the cake into the remaining half of the protein.

16. Stir, as before, and stir quickly to avoid foaming.

Steps 17 to 20

17. Mix the cake dough evenly.

18. The cake paste is poured into a well-oiled pan, the pan is raised a few centimeters, the hands are loose so that the mold falls gently, shaking the bubbles in the cake paste.

19. Put in a preheated oven, medium layer 160°25 minutes.

20. Don't open the oven door in the middle.

Steps 21 to 24

21. The baked cake embryos are tied to the drying net, and the oil paper is torn off during the heat.

22. When the cake embryos are warm and cool, turn the surface over and apply the jam evenly in a pattern with a drying net print.

23. Cut off the excess edges on both sides, roll the oil paper into rolls, place it firmly in the refrigerator and refrigerate for one hour.

24. The cake roll is evenly coated with jam and cut into 2-3 cm thick cake slices.

25. Each surface is evenly coated with coconut oil.

26.

Handy cooking tips

　　Note that you can hit it at a curved angle, but don't hit it too hard.2. First take the general protein and mix it in the egg yolk dough, because the egg yolk dough is thicker, the good protein is clearer, if you pour the egg yolk dough into the protein at once, the egg yolk dough will sink, it is not easy to mix evenly.3. Mix the cake carefully, using a rubber scraper to roll the cake from the bottom up or draw a cross, be careful not to draw a circle.The speed is faster, so as not to dissipate.The last few shakes of the mold are to shake off the bubbles in the cake paste, so that the resulting cake has no bubbles and is more delicate.5.Be careful when rolling the cake, cut off both ends, apply the impression of the drying net to the jam, so that the roll looks good on the inside.