Swiss Cake Roll
By VicentaLakin
Recipe Recommendations
- corn oil 50 grams
- milk 100 grams
- low powder 100 grams
- light cream appropriate amount
- white sugar 50 grams
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Swiss Cake Roll
1
Corn oil 50 grams, milk 100 grams evenly mixed。
2
Low powder 100 grams, milk paste。
3
Smash to non-particle-free pasta。
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
It is then used to stir 25 seconds at a medium speed and then to stir at a low rate so that the bubble becomes a tiny bubble; one third of the fine sugar is added. Continue the low-speed swing, and add the remaining one third of the fine sugar when it becomes more subtle and clear. When the protein paste is glamorous and the egg-beater is resistant, the egg-beater is raised and the protein paste has a big bend. As shown in the figure。
6
Take a third of the protein cream and add it to the milk paste。
7
Two thirds of the protein cream added to the milk is evenly mixed from the bottom。
8
The whole milk is then poured into the protein paste, evenly mixed from the bottom, and do not circle. Smash it evenly and do not circle。
9
Down into the oven, into the 42-litre oven in the Grands, bathing, 160 degrees of fire, 25 minutes of bakery, each oven brand size, with different temperatures and different times。
10
Take it out; cool it。
11
It's a lot of cream。
12
I mean, it's a little light cream。
13
Roll, cut, roll。
14
The finished chart。
15
The finished chart。