Swiss Cake Roll

Details of ingredients

Main materials
  • Corn oil 50g
  • milk 100g
  • Low powdery 100g
  • unsalted butter appropriate amount
  • White sugar 50g
  • Vinegar A few drops
  • sweet taste flavor
  • roast workmanship
  • an hour time consuming
  • ordinary difficulty

Procedure of Swiss Cake Roll

  • one
    Mix 50 grams of corn oil and 100 grams of milk.
  • two
    Low powder 100g, in milk paste.
  • three
    Stir until the paste is free of particles.
  • four
    Pour the egg white into an oil-free and water free basin and add a few drops of vinegar or lemon juice.
  • five
    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.
  • six
    First take a third of the protein cream and add it to the milk paste.
  • seven
    Add 2/3 of the protein cream to the egg milk, and mix evenly from the bottom up.
  • eight
    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.
  • nine
    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.
  • ten
    Take it out; Cool down.
  • eleven
    Beat the light cream to the tenth hair.
  • twelve
    Evenly spread a layer of light cream.
  • thirteen
    Roll up, cut off, roll up.
  • fourteen
    Finished product drawing.
  • fifteen
    Finished product drawing. , , , , ,