Swift Swiss Roll

1

One, six eggs (about 50 grams each), egg-cleaning and yolk-separated stand-by, and eggs frozen for 10 minutes. Then, 70 grams of low-banded flour and 10 grams of corn starch were put together to sift and remove large particles。

2

Vegetable oil, 50 grams, heating to the oil wiring state, at temperatures around 70°C, added to the flour, and bludgeoning to the point where it is not granular。

3

Join the milk 60 grams and continue to mix evenly。

4

Add six yolks。

5

Smuggle to silkless。

6

Take out six frozen eggnogs and add five grams of lemonade。

7

Give me a big fish eyebrush。

8

White sugar, 50 grams, in three stages, with a break, in three conditions, in the case of thick bubbles, bubbles, fine bubbles。

9

It's just a little bit of an egg-beater。

10

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

11

And all of it back in the protein paste。

12

Keep flipping evenly。

13

Put the pasta down from the top。

14

Shake the grill and smooth the paste. Two more shakes of the grill, you can remove the big bubble。

15

The oven is preheated at 160°C and baked for 25-30 minutes (note: the skin needs to be baked into gold, the time and temperature of the oven needs to be fine-tuned according to the temper of the oven)。

16

The blisters that are baked may have been caused by the absence of a flat mix, or by the fact that the bottom fire is high and the heat is uneven, so that a gas hole can be inserted in the place where the chopsticks are lifted, and it will be naturally smoothed。

17

After the oven is baked, the shock is two strokes, the internal heat of the cake is blown, and then it's completely cool。

18

Put a sheet of oil paper on it and turn it off。

19

And then cut off all four of them。

20

Slash at 45° angle at the entrance, so it's more round。

21

200 grams of light cream, 20 grams of fine sugar, to a stronger state。

22

I'll put a flat cream on it。

23

Then we'll pile the rest of the cream up where it starts to roll, which is better。

24

Prepare a crutches, roll up the oil paper slowly forward, and use your hands to help roll it into circles。

25

When it's done, tighten it with a scratchboard and freeze it for an hour. Finally take out the stylish cake and cut it in small pieces。

26

FROZEN SWISS ROLL, FINISH O

27

Sweet cream, impregnated, soft cake, satisfied。

28

Taste it, very light and soft。

1. There shall be no residual yolk in the omelet, otherwise it shall not be appropriate to pass out. 2. Equator is best frozen or frozen for about 10 minutes and can be easier to pass out. 3 The final cut of the knife, and finally a hot water bubble, will smooth the face. 4. There is a need to bake the skin to golden yellow, bake time and temperature, and to fine-tune the temper of the oven. 5. Cake rolls with various tastes may also be added for tea powder, cocoa powder, coffee powder, red tea powder, etc. 6. Buffaloes when baked may have been caused by a lack of homogeneity, or by the fact that the bottom fire is high and the heat is uneven, with chopsticks poking a gas hole in the place where the drums are bulging, and slowly calming down。