Cream Swiss roll
By VicentaLakin
Recipe Recommendations
- protein of 4
- sugar 40g
- corn oil 40g
- low-gluten flour 40g
- egg yolk of 4
- milk 40g
- animal whipped cream 250g
- white granulated sugar 25g
- sweetening
- baking
- half an hour
- ordinary
Steps for Cream Swiss roll
1
Protein is punched into thick bubbles, in fractionally added to the wetness of the sugar, and placed in the freezer for use。
2
The egg yolk and sugar hit the yolk with an egg-beater and the sugar melted。
3
Adding corn oil continues to mix evenly。
4
Add milk evenly。
5
Sift in low-banded flour, smoothed with an electric omelet after hanging to a minimum. About a dozen seconds。
6
The protein was removed from the fridge, and a few strokes of the egg-beater were used, which became smooth。
7
One third of the protein is cut evenly into the yolk paste and then poured into the whole protein mix。
8
(c) The imposter with oilpapers poured into the preheating oven with a few strokes and into the preheating oven for about 18 minutes in the middle of the fire. Time and temperature are adjusted to their ovens, each one has a different temper, and the color is observed, so you can take it out
9
After a few shocks from the oven, the entire oil sheet was moved out of the oven and laid on the grill for a few minutes, completely cooled and covered with a retort。
10
250 grams of light cream and 25 grams of sugar have been released to the point where the cream is not flowing and is hard enough to flounder。
11
Creaming cream on the cake piece, full at the beginning and on both sides, thickened at the beginning end, thinned at the end, 3 centimetres at the end, rolled up with a cane。
12
It's a half-hour freezer. Take off the paper, cut off both heads, and enjoy it。