How to make camouflage cream cake roll

This is a delicious dish that can be served to guests. The camouflage cream cake roll is very nutritious and has the effects of strengthening the spleen and stomach, clearing away heat and detoxifying. It can help the body eliminate toxins. There are not many restrictions when making the camouflage cream cake roll. If you can put it in the refrigerator for a few hours and then take it out, the taste will be better. It is recommended that you make this dish in the summer, which can help reduce summer heat.

1. Prepare ingredients: weigh ingredients

2. Divide the egg white and egg yolk into two water-free and oil-free containers.

3. Add coconut milk, cooking oil and 20g sugar to the egg yolk and beat until smooth.

4. Sift in low-gluten flour and beat until there are no particles.

5. Add baking powder to the egg white and beat until it forms fish-eye bubbles. Add 20g of sugar and continue beating.

6. Add 20g sugar and beat until hard foam forms, that is, the container will not flow when turned upside down.

7. Take a bowl and pour in 5g coconut milk and 45g egg yolk liquid and mix well.

8. Add 3 grams of matcha powder and mix well

9. Take some egg white and add it to the matcha paste, stir evenly and set aside

10. Use the same method to make cocoa paste (I omitted this process)

11. Line the baking tray with baking paper and use a spoon to pour the cocoa paste on the baking tray.

12. Add matcha paste on top, preheat the oven to 180 degrees, put the baking tray into the oven and bake for one minute to set.

13. Pour the remaining egg white into the egg yolk

14. Stir evenly

15. Pour into the shaped baking pan, scrape it flat with a spatula, and shake it a few times to remove bubbles.

16. Bake in the oven at 180 degrees for 20 minutes

17. Bake until golden brown and shake twice

18. Turn it upside down on the grill, remove the baking tray and tear off the baking paper while it is still hot.

19. Cover with baking paper and turn the cake over to let it cool.

20. Pour the cream into a water-free and oil-free container and add 15 grams of sugar and beat.

21. Beat until there is a clear texture

22. Use a spatula to evenly spread it on the surface of the cake.

23. Roll up the cake

24. Roll up the cake with wax paper and put it in the refrigerator for half an hour to set.

25. After refrigerating, take out, cut it, and you can eat it!

The method of making camouflage cream cake roll is introduced above. Isn’t it very easy to operate? Eating out is not very healthy. It only takes a few minutes to make it.