Project Description

Creamy Coconut Roll

Creamy Coconut Roll – How to cut cake roll to look good – Cheersonic

Every summer, the oven is in danger of falling out of favor~

After all, in such hot weather, everyone doesn’t want to stay next to the hot oven. Recently, there have been a lot of baby messages, so I have more ideas to avoid the oven.

Hey~ I basically share cold drinks and ice cream every week. There are no-bake desserts, so let’s arrange it next: Creamy Coconut Rolls

The white and fat coconut rolls are more towels than towel rolls when they are stacked together~

Don’t look at it when it is rolled up and stiff, it actually tastes very soft. The waxy skin is wrapped in a squeeze of cream, layer by layer, and the taste is better than Xuemei Niang~

Although the ingredients used for glutinous rice skin are similar to those of Xue Mei Niang, the ratio is quite different.

In this recipe, glutinous rice flour was not used much, and milk accounted for the bulk, so the skin was soft and waxy, and the milk flavor was very good.

To make it roll up, coconut paste is indispensable. It can prevent sticky hands, shape better, taste fragrant, and match the color of glutinous rice skin.

The whipped cream separates the distance between the glutinous rice skins, not only assists in the formation, but also enriches the taste.

If you don’t like it, you can replace it with mashed taro, custard sauce, jam, etc. But if it is round or flat, you have to set the hardness according to the filling~

Ingredients

Milk glutinous rice skin
200g milk
White granulated sugar 25g
40g glutinous rice flour
Corn starch 10g
Butter 20g
Minced coconut 50g
Stuffing part
Whipped cream 150g
White granulated sugar 10g

Step

1. Put 50g of minced coconut on the plate, spread out and set aside
2. Put 40g glutinous rice flour, 25g white sugar, 10g cornstarch in a non-stick pan, add 200g milk while stirring, until the liquid becomes smooth
3. Turn on medium and small heat and keep stirring. After the liquid begins to thicken and agglomerate, add 20g of butter and stir to form a smooth and fluid glutinous rice ball. The butter must be fully stirred, so that the glutinous rice ball is completely absorbed, and there should be no excess oil in the pot. Put the glutinous rice ball on a plate with coconut paste and smooth it with a spatula. Put it in the refrigerator to cool down for 2 hours. The surface is matte and does not stick to your hands
4. Add 150g whipped cream and 10g sugar to beat to 80%, a little bit harder, so it will be easier to roll. Spread the whipped cream on the cooled glutinous rice skin and smooth it
5. After cutting out a piece, roll it forward and store the prepared coconut roll in the refrigerator, and eat it as soon as possible

The creamy coconut rolls are ready~

Looking at it from a distance, let alone the towel, it’s exactly the same~

As soon as I approached it, it was full of rich milk fragrance, and the soft hand feeling when I picked it up made people afraid to exert force at all.

After taking a bite, the fragrance of coconut and milk filled every corner of the mouth.

The cream is creamy, the glutinous rice skin is slightly brushed, and the soft and waxy taste makes people surrender in a second.

Tips:

1. The size of the mold is 26cm*15cm*1.5cm, the weight is just to make a pot, the 28*28 gold plate is about 2.5 times the weight
2. The amount of sugar can be increased or decreased according to personal taste