Swiss Roll (giraffe)

egg:550g sugar:220g cake powder:200g vanilla powder:3g SP cake oil:25g baking powder:2g salad oil:100g https://cp1.douguo.com/upload/caiku/e/f/1/yuan_ef9b4a37de52a76b69b6f876077e06a1.jpeg

Swiss Roll (giraffe)

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Swiss Roll (giraffe)

Cooking Steps

  1. Step1:Simple to no diagram. Mix the egg sugar slowly until it is saccharified, sifted cake powder, vanilla powder and SP cake oil are crushed and mix well. Quickly beat (0.43) to slow speed and mix well with milk salad oil mixture.

  2. Step2:Put a small amount of cocoa powder paste into the decoration bag. Squeeze the long deer pattern (irregular quadrilateral) and lay the oil paper baking tray. Heat it up for 200 minutes and heat it down for 160.3-5 minutes.

  3. Step3:The lines are fine.

  4. Step4:Pour in the batter, trowel it, shake it gently, put it on fire for 200 minutes and put it on fire for 16015-20 minutes.

  5. Step5:Go to the oilpaper. Let it cool.

  6. Step6:Edge removal. Bevelling. Remove the slant of the side facing the body. Spread the cream.

  7. Step7:The round bar rolls oil paper outwards. Lift and press down. The round bar does not roll. Then lift. Roll the cake blank. Oil paper into the round bar. Until the end. Remove the bar. Press it with hand. Remove the oiled paper quickly.

  8. Step8:Wait for the cut.

  9. Step9:The knife is perpendicular to the table. 1 cm pull. Cut slowly to prevent the cream from falling out. Each section is 6cm. Head off both ends. Keep shape. Yes.

  10. Step10:Yes.

Cooking tips:There are skills in making delicious dishes.

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How to cook Swiss Roll (giraffe)

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Swiss Roll (giraffe) recipes

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