Japanese cotton Swiss roll

By VicentaLakin

Japanese cotton Swiss roll
Spring swam to try to make this delicious Japanese swivel with soft tastes, sweet entrances, nice and delicious, so your taste buds bloom。

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Steps for Japanese cotton Swiss roll

  • Make Japanese cotton Swiss roll step 0
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    First we'll split the eggs, we'll take the eggs, five eggs, one egg, four eggs, four eggs, each。
  • Make Japanese cotton Swiss roll step 1
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    Four egg-preservative membranes are sealed and frozen in the refrigerator for 5-10 minutes, with a thin ice sheet on the edge of the basin。
  • Make Japanese cotton Swiss roll step 2
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    Corn oil, 50 grams. Heated to oil wire roll。
  • Make Japanese cotton Swiss roll step 3
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    Heating good corn oil and pouring low-weed flour 65 klicks。
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    Smuggle to dry powder, so that flour can be removed and eaten softer。
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    Sixty-five grams of milk is put in the pot, and the fire heats up to the edges of a microflunk。
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    One full egg and four egg yolk, and sent back to the color change。
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    Quick mix and warm milk until it's evenly mixed。
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    The milk yolk drops into the paste prepared in the front several times, and they are evenly mixed each time。
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    Mixing and evening。
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    Take out the frozen protein and add a lemonade of five grams and start the break。
  • Make Japanese cotton Swiss roll step 11
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    55 grams of sugar, three times when you're giving out protein。
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    Protein goes to a strong little angle。
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    One third of the paste is taken first, and the yolk paste is even, followed by one third of the paste, and the yolk paste is even。
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    Finally, they all fall into the protein paste evenly。
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    From a height of 30 centimetres, the face is thrown into the oven。
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    Today, the face is so thin that it can smooth itself that it doesn't need a scratchboard。
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    The oven is 170°C pre-heated, and is about 17-20 minutes warm。
  • Make Japanese cotton Swiss roll step 18
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    Take out the baked cake, and start with the two knocks and the heat。
  • Make Japanese cotton Swiss roll step 19
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    Stay cool。
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    And then we make cream pies, we get 250 grams of cream, we get 20 grams of sugar, and we get a break。
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    Send it to a rigid bubble state so that it can help shape later。
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    On the cool cake embryo, a silica paper and a grill。
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    Turn over, gently unplug the paper。
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    On the side of the mouth, tilt 45 degrees and cut the extra bread, so that it will be rounder when it is packed。
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    It will be easier to roll with fresh butter, a thin layer of cream, then a small mountain of cream where it starts to roll。
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    Lifting the oilpaper slowly forward, the cake embryo will roll itself up, and if not flat, it can be slightly adjusted by hand。
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    Put a scratch on the roof, help crush it and then freeze the refrigerator for about one to two hours。
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    When you're ready to cut the cake, burn the knife with open water, then cut it down, and don't grind it back and forth。
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    The earth is warm and the sun is perfect. Let's try this spring food and record the spring
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    It's soft and sweet。
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    It's good and good to let your taste buds bloom。

    • Japanese cotton Swiss roll Make Tips

    1. When the hot milk is added to the egg fluid, remember to keep mixing to prevent excessive temperatures from becoming egg broth. 2. The oven should preferably start preheating 15 minutes in advance, so that the oven temperature is more even。

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