Peanut Swiss roll
The family bought many cans of peanut butter to make biscuits earlier. Seeing that the expiration date was about to expire, I changed to make peanut Swiss rolls. Don't say much... take a look
Recipe Recommendations
- eggs 7 capsules
- ordinary flour 140g
- butter 20g
- peanut butter 100g
- sweetening
- roast
- an hour
- ordinary
Steps for Peanut Swiss roll
1
Melt butter and peanut butter over water and set aside.
2
Beat the eggs into a large bowl
3
Add spinning sugar.
4
Stir (3)
5
Use fast play until loose and white.
6
Gently stir in the sifted flour and
7
Mix the batter well without particles.
8
Slowly add the peanut butter and butter mixed earlier into the batter,
9
Then mix well.
10
Then pour the stirred batter into the baking sheet that has been laid with baking paper
11
Smooth the cake
12
Place the cake in the oven, preheat it at 190-200 degrees, and bake for 10-15 minutes. (Personal oven temperatures vary, pay attention to adjusting the temperature and time)
13
Turn the baked sponge cake over, remove the oil paper and cut it cold.
14
Add butter frosting and peanut butter
15
Stir well together and set aside.
16
After the cake is cold cut, turn the cake over and spread it on baking paper, spread it with peanut butter frosting,
17
Make a few horizontal cuts where you want to roll it, so that the cake can be rolled easily. (Don't cut too many knives)
18
Pull up the paper from the narrow side and roll it forward.
19
Place it in the refrigerator and refrigerate for 1 hour before removing and cutting it into slices.
20
Finished product drawing... The peanut Swiss roll tastes delicious in your mouth.