Swiss volume
By VicentaLakin
A long time ago, when you saw me roll around in Switzerland, you called me Swiss, and I started to roll strawberries with mango rolls and butter rolls... but you didn't call me strawberry rolls, mango rolls and cream rolls... it's a great idea to keep calling Swiss rolls simpler."
Recipe Recommendations
- strawberry appropriate amount
- low-gluten flour 40g
- light cream 200g
- fine sugar 50g
- milk 40g
- corn oil 40g
- sweetening
- baking
- an hour
- ordinary
Steps for Swiss volume
1
vegetables: strawberry, vanilla, barbed flour 40g, milk 40g, cream 200g, corn oil 40g, lemonade, eggs 4, sugar 50g
2
separate proteins from yolk, 10 grams of milk corn oil and sugar, evenly sifted quickly, sift into 40g of low powder into thin particles
3
Protein with lemonade, 30 grams of sugar added three times to the hair, and two times into the yellow paste, evenly mixed。
4
Put mixed paste in the baker's grill, smooth it down twice, put it in the oven preheated at 230 degrees for about six to eight minutes, take out the cake and wait for it to cool down, and cover it with oil paper to cool the cake completely
5
light cream with a little vanilla, 10 g sugar, high-speed hair, paste on the cake, cut the strawberries, roll them up slowly, freeze the fridge for 30 minutes
6
Completed