Natural Pandan Swiss Rolls

Today I am sharing with you the all-natural pandan swiss rolls I made. Materials: 45g natural pandan juice, 25g coconut milk, 85g sugar, 4 eggs (each), 35g corn oil, 5g lemon juice, 75g low-gluten flour (sieved), natural pandan juice production, please watch my other A piece (how to make pure natural concentrated pandan juice), the production method is shared in detail in the piece, before making the cake, put it on a rectangular baking pan, line it with butter paper and set it aside for later use. Use an oil-free and water-free plate, carefully beat the eggs and set aside, use another larger plate, pour in the oil, add coconut milk, pandan juice, stir well with a manual egg beater, sift in 100g low-gluten flour , mix well, add egg yolk, stir until the batter is smooth, set aside for later use, before beating the meringue, adjust the oven to 150 degrees to preheat, the egg white must be free of egg yolk, the egg beater must be oil-free and water-free, start the egg beater , beat the egg whites at a slow speed to form large thick foam, add lemon juice, switch to medium speed and beat until there are many small foams, add 1/3 sugar, continue to beat on medium speed until lines begin to appear, add 1/3 sugar, Switch to high speed and continue to beat until the texture begins to become fine and shiny, add all the remaining sugar, switch to medium speed and continue to whisk until the texture is smooth and delicate, and there are obvious hooks when lifting the hair, switch to low speed and continue to whisk for a while. That's it. Take one-third of the meringue and put it into the egg batter, and use a hand mixer to mix from bottom to top. After the meringue is mixed with part of the batter, add one-third of the meringue and mix. After the batter is mixed, pour the batter into the remaining meringue, turn the plate slowly, and mix from bottom to top until the meringue and batter are completely mixed, pour the batter into the baking pan, shake it a few times, use chopsticks Gently draw a few circles to remove air bubbles and flatten the surface of the cake. Put it in the oven and bake at 150 degrees for about 35 minutes. The cake is out of the oven, the color is golden, and the cake surface is smooth. After the cake is cooled, cover it with butter paper and turn it over. Peel off the butter paper on the cake to reveal the turquoise towel surface. Arrange the cake surface and cut it into 4 sides, and then turn the golden yellow side up. , Smear the hazelnut paste, gently lift the butter paper to one side, use a rolling pin to assist, pull the oil paper outwards after rolling up, press the rolling pin towards the cake, roll and refrigerate for about 2 hours to shape, cut the cake roll, Dip a knife in hot water, the cut surface is smooth and flat, the fragrant green of pandan chiffon cake and the softness of hazelnut paste are combined together, the color and fragrance are complete, and the sweetness is moderate and not greasy.

[@yili8233]

实在是太牛啦

[@ilovebaking_hk]

多謝你讚賞

[@user-pq7ww3xw9n]

How much sugar ? How much flour really indeed !

[@ilovebaking_hk]

Sugar 85g, Cake Flour 75g

[@jiejiecc4782]

班兰汁和椰酱是多少、？

[@ilovebaking_hk]

班兰汁45g, 椰漿25g