Chinese Food
Cream vanilla cocoa spot Swiss Roll
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I always think that Swiss Roll is delicious and easy to make. This time, I started to beat the cream because it was baked. So the bottom of the cake was a little cold after whipping the cream. So the roll was a little cracked. But it didn't affect the delicious taste.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk. Put them into two basins respectively. There is no water and no oil in the basin. Add vegetable oil, sugar 1, water, salt and vanilla essence into the yolk basin. Sift in milk powder and low powder. Stir until fully blende
Step2:Whisk the egg white with sugar until it is between wet and hard. It's not as good as Qifeng. It's relatively soft
Step3:Take one third of the beaten egg white and add it to the yolk paste. Mix well and avoid defoaming. Then pour it back to the egg white bowl. Mix well. If you are making a Swiss Roll with cocoa spots, take out a little of the finished paste. Add 5g cocoa powder and mix well. Drop it on the silicone paper on the inside of the baking tray. Put it into the 175 degree oven for 1 minute. After taking out, pour all the finished paste into the oven. Shake it. Level it. Put it into the oven again. 175 degree for 20 minutes
Step4:Cream can be whipped during baking. Add sugar 3 and beat until clear lines appear
Step5:Because of the silicone paper, it's very good for demoulding. I must take advantage of the hot roll. I forgot the time because of the whipped cream. It's a little cold and cracked
Step6:It's more convenient to cut after cold storage. It's also easy to shape. The taste is different
Cooking tips:When making Swiss omelet, it can't be as hard as Qifeng. It should be a little softer. It's just like Qifeng's egg white hasn't been put in place. When it's mentioned, there will be soft corners and good cooking skills.
