Totem Coffee Cake Roll

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of making Totem Coffee Cake Roll.

1. Separate the egg white and yolk and beat them into two bowls (the bowl for the egg white should be free of water and oil). Add 30 grams of white sugar to the egg yolk.

2. Stir well and add milk.

3. Add salad oil and stir evenly.

4. Add the low flour that has been sifted three times and mix well.

5. Add 40 grams of white sugar to the egg white.

6. Beat at slow speed first, then turn to medium speed and then to high speed until small upright peaks appear.

7. Put a little egg yolk paste into a small bowl and add coffee powder mixed with warm water. (I put black coffee directly and it took some time to mix it well, I don’t recommend it)

8. Stir well and set aside.

9. Add a spoonful of whipped meringue into the coffee egg yolk mixture. (Preheat oven to 170 degrees)

10. Add 1/3 of the meringue to the remaining egg yolk mixture.

11. Stir well.

12. Add some meringue to the egg yolk paste and mix well.

13. Pour it back into the remaining meringue.

14. Stir evenly and be careful not to destroy the bubbles.

15.Mix the coffee egg yolk paste and meringue together.

16. Scoop the coffee egg cream into a piping bag and make your favorite flower shapes on a baking tray lined with baking paper.

17. Bake in the oven at 170 degrees for 7 minutes.

18. Then pour the egg yolk cream into the baking tray (shake out the bubbles) and bake in the oven at 165 degrees for about 20-25 minutes.

19. After baking, turn it upside down onto a piece of wax paper, let it cool until it is warm, then tear off the wax paper and cover it to prevent the surface from drying out.

20. After it has cooled, turn it over, tear off the wax paper on top, use a knife to make a few cuts on the surface of the cake, but don't cut it, and spread butter on it.

21. Roll it up again. You can use a rolling pin to help roll it tighter and refrigerate for more than 2 hours.

After reading the editor’s introduction, you should be very interested in this totem coffee cake roll! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!