Chinese Food
Strawberry swiss roll
(91223 views)The secret of swiss roll is wet protein. The secret of non stick is to sprinkle some sugar powder and roll again.
Cooking ingredients
Cooking Steps
Step1:All ingredients are weighed. Protein and yolk should be separated. For us
Step2:Butter dissolves in water. Cool. Add 1 / 4 of 5 yolks and sugar. Mix with milk
Step3:Sift the mixture into low gluten flour. Stir until there is no dry powder particles
Step4:Sugar is added to the protein three times to beat until it is wet. Don't beat it. Or it will crack after baking (a few drops of white vinegar can be put in the process of beating. The protein cream is not easy to defoaming
Step5:Cut out one third of the egg white cream and mix well with the yolk paste. Pour the mixture into the rest of the egg white cream and mix well
Step6:Pour it into the baking tray with oiled paper. Knock it gently for a few times. In order to shake out the bubbles, the oven is 150 degrees. Heat up and down for 30 minutes
Step7:Come out and sprinkle sugar powder on the surface. Turn it over and put on salad dressing or thousand island dressing. Roll it up. Shape it
Step8:Cut the Swiss Roll with thin threa
Step9:Cream into oil-free and water-free basin. Ice or ice bag is the best way to cool down the bottom. Drop in vanilla essence and add 2 tablespoons of sugar powder. Whisk until the texture is obvious
Step10:Cut or wash strawberries. Sprinkle sugar powder on Swiss Rol
Step11:You can do thi
Step12:You can do the sam
Cooking tips:The baking surface is colored. You can use toothpick to poke down the roll. If it's clean and not sticky, it's cooked. It's good for cooking.
