【Swiss Roll】So I started rolling strawberries, mangoes and cream...

Overview

A long time ago, you saw me rolled up in a circle in Switzerland and you called me Swiss roll. So I started rolling strawberries, mangoes, cream... But you didn't call me strawberry roll, mango roll, cream roll... Keep calling me Swiss roll. It's much easier. What a good idea!

Tags

• baking
• corn oil
• low gluten flour
• strawberry
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Ingredients: appropriate amount of strawberries, appropriate amount of vanilla extract, 40g low-gluten flour, 40g milk, 200g light cream, 40g corn oil, appropriate amount of lemon juice, 4 eggs, 50g fine sugar

   

2. 2 Separate the egg whites and egg yolks, add 10 grams of milk, corn oil, and sugar to the egg yolks, beat quickly and evenly, sift in 40g of low flour and beat until smooth and without particles

   

3. 3 Add lemon juice to the egg whites and 30 grams of sugar in three additions and beat. Pour into the egg yolk paste in two additions and mix evenly.

   

4. 4 Pour the mixed batter into a baking pan lined with oil paper, smooth it out and shake it twice, put it in the oven and bake it for about 6-8 minutes in a preheated oven at 230 degrees. Take it out and wait for the cake to cool slightly, then cover it with oil paper and let the cake cool completely

   

5. 5 Add a small amount of vanilla essence and 10g sugar to the light cream, whip it at high speed, spread it on the surface of the cake, put the cut strawberries on it, slowly roll it up and put it in the refrigerator for 30 minutes

   

6. 6 Complete