Coconut Marbled Milk Pudding Roll

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Coconut Marbled Milk Pudding Roll

Prepare the pudding in advance, soften the gelatin in ice water for 5 minutes.

For the pudding, heat milk + sugar + vanilla extract in a non-stick saucepan, do not boil. Remove from heat, add whipping cream and chocolate, stir well, then add the softened gelatin after squeezing out excess water.

Stir until the gelatin melts, strain the mixture, pour into molds, and refrigerate for 1-2 hours until set.

Prepare the cake roll ingredients. Separate egg whites and yolks, continue chilling the egg whites.

Pour corn oil and coconut milk into a clean bowl, beat until fully emulsified.

Sift in cake flour and marbled powder.

Mix in a zigzag pattern until no dry flour remains. Add egg yolks.

Mix in a zigzag pattern until smooth and ribbony droplets form from the batter.

Preheat the oven to 180 degrees Celsius. Add lemon juice to the egg whites to remove any fishy smell. Beat on low speed until foamy, then add 1/3 of the sugar.

Beat on medium speed until fine bubbles form, add another 1/3 of the sugar; beat until slightly ribbony, then add the remaining sugar. Switch to high speed and beat until glossy peaks form, then back to low speed for a few more rounds to remove large air bubbles.

Take 1/3 of the meringue and fold it into the egg yolk mixture using a cutting and folding technique to mix roughly. Repeat with another 1/3 of the meringue.

Pour the mixed batter back into the remaining meringue, fold gently until well combined, use a spatula to scrape the sides and bottom of the bowl to ensure thorough mixing.

The mixed batter should be a light green color.

Pour the batter into a 28*28 cm pan lined with parchment paper from a height of 20 cm, shake or use a scraper to level it, tap it twice from a height to remove large air bubbles.

Place in the preheated oven on the lower middle rack, bake at 155 degrees Celsius for 26 minutes.

After baking, remove from the oven, tap to release hot air, transfer to a cooling rack, cover with parchment paper to prevent the surface from drying out. Let it cool slightly, then invert, remove the parchment paper from the bottom! Cover with parchment paper and let it cool to warm.

Whip the whipping cream with sugar until 8-9 minutes. Remove the set pudding.

With the towel side down, trim the edges, spread the cream evenly on the roll, leaving a bit at the end unspread, place pudding strips at the 1/3 mark, use whipped cream to fill the gaps around the pudding.

Lift the parchment paper, roll up the cake roll using a rolling pin, seal with parchment paper, and refrigerate to set.

Once set, slice and decorate as desired!