Peach Coconut Cake Roll

A delightful peach coconut cake roll using a Sanneng 39.5×32.5 large baking pan. This recipe includes a homemade peach jam, a pink hurricane cake base, and a peach coconut cream filling.

Thin roll｜Coconut "peach" you like🍑Peach coconut cake roll||🍑Using a Sanneng 39.5×32.5 large baking pan 🍑Peach Jam: Peach: 350g Sugar: 30 grams (adjust to your own taste) Lemon juice: 15 grams Wash the peach, remove the core, cut into small cubes, keep some red peach skin (for better color), add sugar and lemon juice, heat over low heat, stir and skim off the foam, cook until thick, add the peach skin Pick it out and let it cool for later use 💕Pink hurricane: Eggs: 5 (each weighs about 60 grams) Corn oil: 45 grams Milk: 50g Low gluten flour: 65g Cactus fruit powder: 3 grams Sugar: 50g Lemon juice: 3 grams ①Pour corn oil and milk into the basin and stir until emulsified evenly. ②Add cactus fruit powder and stir evenly ③Sift in low flour and stir evenly ④Add egg yolk and stir evenly ⑤ Freeze the egg whites until the edges are frozen, add lemon juice, and add sugar in three batches. Send to small hook state ⑥Put one-third of the beaten egg whites into the egg yolk batter and mix evenly ⑦Pour the mixed egg yolk paste into the remaining egg whites and mix evenly ⑧Pour the cake batter into the baking pan, smooth it out with a scraper, and gently shake out the big bubbles. Put it in the oven and bake at 150 degrees for about 30 minutes. ⑩After baking, take it out and let it cool. After the heat has dissipated, cover it with oil paper to prevent it from drying out. 🍑Peach Coconut Cream: Whipping cream: 280g Sugar: 25g Sugar-free coconut flour: 10 grams Peach jam: 80g (for use in cream) Peach jam: 100g (for filling)

① Take 80 grams of light cream, add 80 grams of peach jam, and beat evenly with a food processor ②Add ①, sugar and coconut powder to the remaining whipping cream, beat until about 9 minutes 👩🏻‍🍳Assembly: ①Cut the far end of the cake roll at a 45-degree angle ② Peach Coconut: Take about 60 grams of cream and put it into a piping bag. Use it to squeeze on top of the peach jam. Spread the other cream directly on the cake slices. ③ First squeeze some cream on the end closer to you, as shown in the picture, and then add peach jam. ④Use the cream put into the piping bag, squeeze it on the jam, spread it evenly with a spatula, and wrap the jam (✿This step can help keep the jam in the middle as much as possible) ⑤Use a rolling pin to help roll up, tighten, and place in the refrigerator to refrigerate. ✿The recipe for decorative peach cookies will be updated in the next note

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