Sesame and coconut egg rolls
Overview
I have eaten it many times and it has become a common snack in our family. In short, it’s better to share delicious food with everyone.
Tags
Ingredients
Steps
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Prepare materials.
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Use an egg separator to separate egg whites and egg yolks. Pour 20 grams of fine sugar into the egg yolks and beat evenly.
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Pour the egg whites into an oil-free and water-free egg beating basin, add 30 grams of fine sugar in three batches, and beat until the egg whites form sharp peaks.
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Sift the low flour, add it to the beaten egg yolk, use a spatula to cut and mix (not stir, but stir from bottom to top) to form an egg yolk batter.
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Add one-third of the egg whites to the egg yolk paste, mix evenly with a spatula, then pour in one-third of the egg whites and mix evenly.
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Pour all the egg yolk paste into the remaining one-third of the egg whites and mix evenly.
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Pour the batter into a deep baking pan lined with greaseproof paper and smooth it out with a spatula. Shake a few times to remove air bubbles.
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Preheat the oven to 180 degrees, bake on the third layer from bottom to top, for 15 minutes, until the surface is golden brown.
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Add the remaining 10 grams of caster sugar to the light cream and beat until texturey.
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Place a piece of clean parchment paper on the table, turn the baked cake upside down on the parchment paper, and peel off the parchment paper at the bottom while it's hot.
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To make the egg rolls slice beautifully, cut off the excess edges neatly.
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Sprinkle sesame seeds and coconut over the surface, press lightly with the palm of your hand, and turn over.
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Spread buttercream on top of cake with spatula.
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Roll the cake into a tube, tighten the sides and place in the refrigerator for 30 minutes.
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Take out slices and serve.
