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Coconut roll

Coconut roll

Boil the milk, cocoa and 3 tablespoons of sugar. Keep on the heat until it boils. Grind the biscuits and hazelnuts and mix them. Then mix the liquid with the biscuits. until a harder dough is made.

For the cream, rub the margarine with 3 tablespoons of sugar and the rooster.

Divide the dough in two. Spread a sheet of half of the dough on a foil and then put half of the coconut cream and roll. The same is done for the second roll.

Refrigerate for a few hours.

Good appetite!!


Roll with coconut and cottage cheese & # 8211 a delicious dessert, ready in 10 minutes

The roll with coconut and cottage cheese is ready in just 10 minutes. We do not have to use the oven to prepare this delicious dessert. This roll is super tasty and easy to prepare. The recipe is explained in the lines below.

Dough ingredients:

  • 600 gr biscuits with butter, 200 gr powdered sugar
  • 4 tablespoons cocoa, 400 ml milk
  • Rum (to taste)

Ingredients for the filling:

  • 200 gr butter
  • 3 tablespoons fresh cottage cheese
  • 150 gr powdered sugar
  • 150 gr coconut flakes

Method of preparation:

We crush the biscuits with butter and put them in a bowl. Add powdered sugar, cocoa, milk and rum (to taste). Mix well to obtain a compact dough.

Mix the butter with the cottage cheese and the powdered sugar. Then add the coconut flakes. Mix well.

Spread the cookie dough on a baking sheet. Grease it with coconut cream and roll it lightly. Sprinkle the roll with coconut flakes. We wrap it in food foil and put it in the fridge for a few hours.

If possible, leave the roll in the fridge overnight. The next day we can cut it and serve. Have fun with your loved ones and increase your cooking!

The easier it is to prepare this coconut roll, the faster it is eaten. I prepared it just last week when my friends came to visit. In a few minutes, he disappeared from the table. Everyone asked me for the recipe.

Therefore, I recommend you to share this recipe with your friends. Surely they will want to try it too!


Powdered coconut roll

1. Separate the eggs, whisk the egg whites, add the sugar and vanilla sugar, the yolks rubbed with salt and beat well. At the end, put the sifted flour and mix lightly, so as not to form lumps.

2. Line the tray with baking paper and spread the composition in the tray. Put it in the preheated oven and, after baking, take it out on a damp towel, then roll it.

3. Meanwhile, prepare the cream. Put in a saucepan the yolks rubbed with a pinch of salt, cocoa, instant coffee, powdered and vanilla sugar, flour and milk. Boil in a steam bath until a well-bound cream is obtained, then leave to cool.

4. Separately, mix the butter and add the cream little by little. Remove the paper from the roll sheet and spread the chocolate cream, then roll. Cover with cream and powder with coconut.


Roll with coconut pudding and pineapple & # 8211 melts in your mouth. Does not contain flour

I love fruit desserts. Take advantage of every opportunity to make delicious cakes. The other day I made a roll with coconut and pineapple pudding. I didn't use flour at all. An extremely tasty roll came out.

Countertop ingredients:

  • 6 eggs, 100 gr sugar
  • A pinch of salt, 3 tablespoons cocoa
  • 150 ml sweet cream for whipped cream

Cream ingredients:

  • 400 ml whipping cream 33%
  • 1 can of pineapple compote (560 gr)
  • 2 sachets of coconut pudding

Method of preparation:

We prepare cream. Using the mixer, beat the whipped cream until it hardens. Then put the whipped cream, pineapple compote and coconut pudding powder in a large jar. Close the jar and shake it well for half a minute.

When all the ingredients are combined, the cream is ready.

In a bowl, beat the egg whites with the sugar and a pinch of salt until you get a hard foam. Then add the yolks one by one. At the end, add cocoa and mix lightly with a wooden spoon.

Pour the cocoa dough into a large baking tray (42 & # 21532 cm) lined with baking paper. Bake the dough for 12-15 minutes at a temperature of 180 degrees.

After the top is baked, take it out of the oven and let it cool. Grease the cold top with pineapple cream and coconut pudding. Roll the dough. We wrap the roll in a food foil and put it in the fridge.

Beat the whipped cream with the mixer until you get a firm whipped cream. Grease the cold roll with whipped cream. On top we can sprinkle coconut flakes and pineapple pieces. Good appetite and increase cooking!


Rolled preparation with wafer sheets and coconut and caramel cream

& Icircn first r & acircnd, you need to prepare the two creams, caramel and coconut. Ideally, you should grab more caramel cream. To do this, you must first caramelize the sugar. In an saucepan, place the sugar and then place the saucepan on the stove. Make sure the fire is as small as possible. Be patient until all the sugar melts.

You will notice that when it is caramelized, the sugar will have a copper color.

When you're done with this, start preparing and coconut cream. In another saucepan, put the water and sugar on low heat and let all the sugar melt.

Now is the time & icircn that you will actually prepare the rolls. Take a wafer sheet and spread a layer of caramel cream over it and then a layer of coconut cream. After that, roll the sheet more tightly until you get the roll. Do the same with all 3 wafer sheets.

Once you have the rolls ready, wrap them in cling film and leave them in the fridge for at least two hours.


Fasting recipe - Fasting roll with coconut and cocoa - Easy, simple and quick recipe for EASTER Lent

POST roll with coconut and cocoa - simple, fast and perfect for this period. It is a delicious roll, and its appearance is very beautiful. The coconut gives it a very good aroma…

We need the following ingredients:

• 400 g simple biscuits
• 4 tablespoons cocoa
• 200 g sugar
• 200 ml of water
• 80 g margarine
• the vial exempts rom

• 200 g margarine
• 10 tablespoons powdered sugar
• 100 g coconut
• a vial of vanilla essence
Method of preparation:
Brown sheet: boil water, sugar, cocoa and margarine then pour everything over finely ground biscuits.

Then add the rum, knead well until you get a fine and non-sticky dough, then spread on a baking sheet 2 sheets with a thickness of approx. 0.5 cm. From this composition must result two rolls of 35 cm. Length

Coconut cream: very simple to prepare. Mix the sugar with the margarine then add the coconut and vanilla.

Assembling the roll: over the brown sheet, spread the coconut cream, then roll as tight as possible, wrapping in cling film. When ready, let it cool for a few hours. Before portioning, roll the coconut.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Coconut and chocolate roll

We have prepared for you a very fine roll with coconut and white chocolate.

INGREDIENT:

-3 egg whites and 3 egg yolks

For white chocolate cream

-75 gr of liquid cream + 9 gr of honey

-20 gr sugar syrup + 10 gr water.

METHOD OF PREPARATION:

1.Prepare the chocolate cream in the evening. Melt the white chocolate in a bain marie and heat 75 gr of cream. After the chocolate melts, pour in the hot cream and mix vigorously with a spatula.

2. Add 225 g of cream and mix. Cover the bowl with cream and let it cool until the next day.

3.Prepare the worktop. Beat the egg whites to a froth. Gradually add the sugar as the egg whites begin to froth.

4. The egg whites must be firm, and when you remove the mixer blades, tips form, like a bird's beak.

5. Incorporate the yolks and mix slowly with a spatula.

6. Sift the flour, starch and cocoa over the bowl.

7.Pour the dough on a baking tray measuring 35 * 25 cm and level. Place the tray in the preheated oven at 170 ° C for 8 minutes. The countertop must be elastic.

8. Beat the chocolate cream with a whisk or mixer to obtain a thick whipped cream.

9. Remove the countertop from the tray and place it on a damp towel. Soak it in warm syrup. Wait a few minutes (the countertop cools very quickly) before adding the cream.

10.Put an even layer of ¾ of the amount of chocolate cream.

11. Sprinkle 55 g of coconut flakes on top of the cream layer.

13. Wrap the roll in a towel and let it cool for 1 hour.

14.Cut the edges of the roll.

15.Place the roll on the serving platter, add the remaining cream and distribute it evenly.

Decorate the dessert with coconut flakes and let it cool until ready to serve. This roll can be kept cold for 48 hours.


Roll with coconut flakes and cream cheese & # 8211 a dessert that delights your taste buds

Many say that this roll is the best. I also tried it and I was surprised to discover that this dessert is extremely tasty. Following all the steps, I managed to prepare a delicious roll.

Ingredient:

  • 5 egg whites, 5 egg yolks, 250 g sugar
  • 1 cup wheat flour, 2 teaspoons milk, 2 teaspoons sunflower oil
  • 2 sachets of vanilla sugar, 500 ml of liquid cream
  • 200 gr cream cheese, 2 teaspoons liqueur
  • 150 gr cherries, 1 tablespoon coconut flakes

Method of preparation:

Beat the yolks with 100 g of sugar. Then pour the milk and mix again. Add 2 teaspoons of sunflower oil, wheat flour and a sachet of vanilla sugar. Mix well until you get a smooth dough.

In another bowl, beat the egg whites with 50 g of sugar until you get a hard foam. Then pour the egg whites into the bowl with the yolks and flour. Mix everything with a mixer.

Wallpaper a tray with baking paper. Pour the dough into the pan and bake for 12 minutes at 170 degrees.

Beat the liquid cream with 100 g of sugar until it hardens, then add the cream cheese and a sachet of vanilla sugar. Stir until you get a thick cream.

Mix 50 ml of warm water with 2 teaspoons of sugar and 2 teaspoons of liqueur. Mix everything very well until you get a syrup.

Remove the countertop from the oven and let it cool. Then pour the syrup over the counter, grease it with half the amount of cream and add cherries. Roll the dough to form the roll. Grease the roll with the rest of the cream and sprinkle the coconut on top. You can decorate the roll with cherries. Good appetite and increase cooking!


Roll with wafer leaves, a quick and absolutely delicious dessert

To prepare the roll with wafer sheets and coconut and caramel cream, you need, of course, 3 wafer sheets, and for the coconut and caramel cream, you will need the following ingredients:

Ingredients for caramel cream

Ingredients for coconut cream

  • 250 gr sugar
  • 100 ml of water
  • 250 gr butter
  • 280 gr milk powder
  • 200 gr coconuts

Roll with coconut pudding and pineapple & # 8211 melts in your mouth. Does not contain flour

I love fruit desserts. Take advantage of every opportunity to make delicious cakes. The other day I made a roll with coconut and pineapple pudding. I didn't use flour at all. An extremely tasty roll came out.

Countertop ingredients:

  • 6 eggs, 100 gr sugar
  • A pinch of salt, 3 tablespoons cocoa
  • 150 ml sweet cream for whipped cream

Cream ingredients:

  • 400 ml whipping cream 33%
  • 1 can of pineapple compote (560 gr)
  • 2 sachets of coconut pudding

Method of preparation:

We prepare cream. Using the mixer, beat the whipped cream until it hardens. Then put the whipped cream, pineapple compote and coconut pudding powder in a large jar. Close the jar and shake it well for half a minute.

When all the ingredients are combined, the cream is ready.

In a bowl, beat the egg whites with the sugar and a pinch of salt until you get a hard foam. Then add the yolks one by one. At the end, add cocoa and mix lightly with a wooden spoon.

Pour the cocoa dough into a large baking tray (42 & # 21532 cm) lined with baking paper. Bake the dough for 12-15 minutes at a temperature of 180 degrees.

After the top is baked, take it out of the oven and let it cool. Grease the cold top with pineapple cream and coconut pudding. Roll the dough. We wrap the roll in a food foil and put it in the fridge.

Beat the whipped cream with the mixer until you get a firm whipped cream. Grease the cold roll with whipped cream. On top we can sprinkle coconut flakes and pineapple pieces. Good appetite and increase cooking!


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