Chinese Food
Swiss volume
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A Swiss mango roll made from a small four roll method. It's a headache to roll up the broken skin. But as long as the temperature is a little higher and the skin is baked a little older, it's not easy to break the skin. -
Cooking ingredients
Cooking Steps
Step1:Group photo
Step2:The yolks are separated from the whites.
Step3:Beat up the yolk with milk and corn oil.
Step4:Sift in the flour, cut and mix. Form the yolk paste. Whisk the egg white and add sugar in several times. Beat until there is a small hook on the beating head.
Step5:The beaten egg white cream is cut in three times and half into the yolk paste.
Step6:Remember not to circle. The mixed cake paste is fine and free of particles.
Step7:Pour into the baking tray. It's 190 ℃ for 20 minutes. It's not easy to break the skin if it's slightly burnt
Step8:Prepare the ice water. Put the whisk in the whipping cream (with sugar) to make the rum more layered.
Step9:Spread the cream evenly. Spread the mango.
Step10:Roll up the cake with a rolling pin.
Step11:After rolling and shaping, refrigerate for 1 hour.
Cooking tips:There are skills in making delicious dishes.
