Swiss roll cake

1

Three eggs are separated, three egg yolks, 40 ml of milk, 40 ml of vegetable oil and evenly mixed。

2

Scan low-banded flour 60 grams and mix it evenly。

3

Three eggs, with a few drops of lemonade or white vinegar, start to pass out, and 30 grams of white sugar is added three times at the end

4

It's just to lift the mixer, and the protein is a strong little bit of a hook。

5

Take a third of the protein paste and add it to the yolk paste。

6

One third of the protein paste is added, and it continues to be evenly balanced with a razor, which ends with the rest of the protein to be evenly balanced with a razor。

7

Roll in the ready dishes, wipe the flat paste, lift it up and shake it down two times, and break the bubble。

8

The oven is preheated at 160°C for about 25-30 minutes。

9

After the roasting, it cooled for about 15 minutes and turned over the bottom of the oil paper as it touched a little bit of temperature。

10

Cut the sides straight, roll them up, put the refrigerator in shape for about 15 minutes. It'll be better later。

11

Light cream, 140 grams, white sugar, 20 grams。

12

Take out good-looking cakes, evenly coated with light cream, roll up tight and freeze the refrigerator for about two to three hours。

13

Swiss volume completed

14

I can't believe the cake was overcooked, it broke and the cream overcooked

15

BUT IT TASTES GOOD IF YOU EAT IT YOURSELF

One, the plate size is 28*28cm2. Let's not use this formula until I find the perfect formulation O. 3. In conclusion, when it comes to blowing up protein cream, it is not too hard, it needs to be careful and steady. It can be done quickly, with a two-minute slow break, with a slow turn-off, and with a slow turn-off, so that everywhere, it stabilizes the foam, and you can try it. When the protein paste is added to the yolk paste, move fast and light, cut into the middle of the razor and quickly flip out, so that the bubbles can be avoided. Five cake rolls must be cooled before they melt. Six, the knife to cut the cake rolls, dry it with hot water, dry it with every cut, or it'll be creamy。