Swiss Cake Roll

Mix 50 grams of corn oil and 100 grams of milk.

Low powder 100g, in milk paste.

Stir until the paste is free of particles.

Pour the egg white into an oil-free and water free basin and add a few drops of vinegar or lemon juice.

Then stir at medium speed for 25 seconds, then turn to low speed to turn large bubbles into small and delicate ones; Add 1/3 of the fine granulated sugar. Continue to stir at a low speed, and add the remaining 1/3 of the fine granulated sugar when making more delicate and clearer lines. When the egg white paste appears shiny and the egg beater has resistance, lift the egg beater, and the egg white paste becomes a big hook. As shown in the figure.

First take a third of the protein cream and add it to the milk paste.

Add 2/3 of the protein cream to the egg milk, and mix evenly from the bottom up.

Finally, pour all the milk paste into the egg white paste, and mix evenly from the bottom to the top. Evenly mix, do not circle.

Pour it into the baking pan, put it into the Galanz 42L oven, and bake it for 25 minutes in a water bath at 160 ℃. The temperature and time are different for different brands of ovens.

Take it out; Cool down.

Beat the light cream to the tenth hair.

Evenly spread a layer of light cream.

Roll up, cut off, roll up.

Finished product drawing.

Finished product drawing.