Swiss fruit rolls

By VicentaLakin

Swiss fruit rolls
it's very light and soft, and there's no strawberries in the house, so it's a little chorded, and some strawberries are going to be more colorful. in addition, the use of canned water has resulted in a significant reduction in the amount of sugar. there was no sugar in the cream. sweet enough. if you particularly like sweet people, you can add 10 g sugar to the cream。

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Steps for Swiss fruit rolls

  • Make Swiss fruit rolls step 0
    1
    equation is separated into oil-free, water-free containers and added to the sugar 15g three times, to 9 for distribution, i.e., a small hook is visible by lifting the egg head. put the freezer on the back。
  • Make Swiss fruit rolls step 1
    2
    the yolk is separated into another container and is mixed with white sugar (10g), cucumber canned water and salad oil, with electro-plugs。
  • Make Swiss fruit rolls step 2
    3
    Scan low-banded flour and corn starch。
  • Make Swiss fruit rolls step 3
    4
    Scratches are evenly mixed into yellow paste。
  • Make Swiss fruit rolls step 4
    5
    One third of the plume is added to the yolk paste and is evenly mixed。
  • Make Swiss fruit rolls step 5
    6
    Add the cake to the rest of the omelet。
  • Make Swiss fruit rolls step 6
    7
    Cut it evenly into cake paste。
  • Make Swiss fruit rolls step 7
    8
    The saucer lays oil paper, pours it into the cake paste, wipes the surface with a razor, and shakes a few times to remove the bubble from the cake paste。
  • Make Swiss fruit rolls step 8
    9
    Cake rolls are torn upside down on the baked web, and the oil paper is torn to the bottom when it cools to the surface, and the oil paper is torn to the face of the cake in case of loss of the cake water。
  • Make Swiss fruit rolls step 9
    10
    Creams of fresh cream reach the rigidity of the texture, with fruit cut off. When the cake rolls are dry to the palm temperature, the cake rolls over the face, under the bottom, and the cream and fruit are placed one third below the edge of the top。
  • Make Swiss fruit rolls step 10
    11
    The cake is rolled up with a cane, and the freezer can freeze for more than 30 minutes and then cut to the required length。
  • Make Swiss fruit rolls step 11
    12
    The cake is rolled up with a cane, and the freezer can freeze for more than 30 minutes and then cut to the required length。

    • Swiss fruit rolls Make Tips

    1. Since the size and type of eggs vary, the consistency of the yolk batter may differ each time. The consistency of the mixed yolk batter (Note: this is the yolk batter, not the cake batter) should be very fine, glossy, and free of lumps. When the spatula is lifted from the batter, the batter should drip off. If the yolk batter feels dry, you can add some liquid, such as syrup from canned fruit, fresh milk, or even plain water. This will result in a cake that is light and moist. 2. After beating the egg whites, there is no need to wash the whites clinging to the beaters; simply proceed to beat the yolks directly. This has absolutely no effect on the cake batter. 3. The time and temperature in recipes are figured out based on the specific characteristics of each individual's oven, so do not apply them rigidly. For example, the original recipe for this cake roll uses 150°C for 30 minutes, then switches to 170°C for 10 minutes. However, I only use 150°C (with the oven panel indicating 120°C) for 25 minutes. To determine if the cake is done, gently tap the surface; if it is springy and does not collapse, it is ready. Another example is that I insert a baking tray to prevent the bottom from browning too much; if your oven does not have this problem, then there is no need to take this unnecessary step. 4. After peeling off the parchment paper from the bottom of the cake roll, make sure to place it back on top of the cake to prevent moisture loss and avoid cracking when rolling.

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