Coco-Swiss roll
By VicentaLakin
the swiss roll is a spongecake. in the oven, materials are baked into thin cakes, with jam and cream (mixed sugar cream, milk egg paste, etc.) and shredded fruit and rolls. this can be supplemented by mixed cocoa and coffee powders that form soft sponge senses of roll cake。
Recipe Recommendations
- eggs of 4
- low powder 60g
- milk 40ml
- cocoa powder 15g
- white sugar 60g
- lemon juice few drops of
- light cream 200g
- cream cheese 50g
- mango appropriate amount
- milk fragrance
- baking
- half an hour
- senior
Steps for Coco-Swiss roll
1
Food ready
2
Four eggs in the bowl
3
The omelet shoots out the fish eye
4
Put some lemonade in the water about 50 degrees
5
It's so thick in the water
6
Take it out of the water and add sugar and then get it out
7
If you send it to the egg, you can draw eight words with the egg head
8
Scan low powder, cocoa powder
9
Up and down evenly
10
In the milk
11
加入牛奶同样是Up and down evenly，不要画圈
12
Scratch the cake in the oven
13
180 degrees preheat for 30 minutes
14
We bake cakes to make cream
15
Mango cuttin
16
Cream, sugar, cream cheese, a hard cream fridge. Refrigeration
17
The cakes are torn to shreds and the cream is torn with mangoding
18
I'll just make it look good
19
The finished productCoco-Swiss roll Make Tips
It's cold in the winter, and it's in the hot water for the time being