If you travel to Taiwan, you'll find a wide variety of Swiss rolls at almost every local dessert shop. Many people will buy it back as a souvenir, or buy it specifically from Taiwan, and during the tourist season, the Swiss rolls in some stores in Taipei have just sold out on the shelves. At bakeries in New York's Chinatown, Swiss rolls are also a beloved dessert, selling for $2 per slice. So what is the difference between Chinese favorite Swiss roll and the traditional Western Swiss roll? On the palate it is softer and lighter, sweeter and has a thinner cream layer. This time I have introduced the most basic version of the original Swiss roll, which you can also change according to your preferences. Chocolate or chopped fresh fruit can be added to the cream cream, or you can replace the cream with your favorite jam.
by Food Domain Home
Low gluten flour 120g
1 tablespoon of cornstarch
1/4 teaspoon baking powder
Use 3 eggs, yolks and egg whites separately
Start with the sugar, then prepare an additional 1 teaspoon and 5 tablespoons
21/2 tablespoons vegetable oil
2 tablespoons milk
Frozen cream 80ml
Powdered sugar (optional) 2 tablespoons
1: Preheat oven to 175 degrees. Mix the low gluten flour, corn starch and baking powder and sift them together twice. Twice sifted to make the cake more fluffy and light, not to be omitted. In a large bowl, add 3 egg yolks and 21/2 tablespoons of sugar, stir in vegetable oil and milk, hand stirring until the mixture is evenly yellowish.
2. Pour the powdered mixture through the sieve twice. Stir until mixed well without clumping. Set aside the egg yolk batter and set aside.
3: Beat the egg white with an electric whisk until it is lifted to form a small tip.
4: Add 21/2 spoonfuls of sugar and continue to whip until the egg whites are completely beaten, lift the whisk and stand upside down, forming a small tip that is relatively strong and does not spread out.
5: Mix 1/3 of the beaten egg white into the egg yolk batter, stir well and add the next time. The stirring method is to fold from bottom to top, and the action should be light
6: Until all the proteins are added.
7: Prepare a baking sheet and spread non-stick oil paper. In the picture, I am using a 25x25cm square baking pan, but the baked cake is not easy to roll up, it is recommended to use a 22.5x32.5cm rectangular baking pan, which will be more convenient for rolling up. Lay the non-stick paper in the baking tray flat, and if the four corners are not flat, cut the four corners and fold them. Then pour the cake paste into the baking pan so that the cake paste is completely flat and evenly thin and thick everywhere. Lift the baking tray twice to remove the bubbles.
8: Place the baking tray with cake paste into a larger deep baking dish and pour a glass of water into the deep baking dish. Baking in this water bath will ensure that the cake is fluffy and does not bake. At 175 degrees, bake in the middle of the oven for 15 minutes.
9: Bake and cool for 15 minutes. Then turn the cake over onto another non-stick sheet of paper and gently peel off the non-stick paper that was placed on the bottom when baking the cake. Mix the cream with 1 teaspoon of sugar and whisk well until you lift the whisk to form a small tip of cream cream that does not easily spread. What is the most suitable temperature for the cake? It's not hot enough to melt the cream, and it's not cold enough to get hard enough to roll up, which is the most appropriate time. Spread the cream cream evenly over the cake.
10: Take a rolling pin without a handle and place it under the non-stick paper on one side.
11. Slowly start rolling up, push the cake forward with a rolling pin, and roll back the extra non-stick paper back onto the rolling pin.
12. Use a rolling pin to make the whole cake roll even and non-stick paper flat.
13, roll up, uncover the non-stick paper, sprinkle with powdered sugar according to your preference, slice, and you can eat.
14. Swiss rolls are perfect when paired with fresh fruit such as strawberries!
Note: 1 teaspoon = 5g, 1 tablespoon = 15g
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