Fluffy Swiss Roll, Whole Egg Version
Fluffy Swiss Roll, Whole Egg Version

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fluffy swiss roll, whole egg version. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Fluffy Airy Chiffon Roll Cake. I based this recipe on a recipe for matcha dorayaki filled with cream! The swiss roll in the main picture was rolled horizontally.

Fluffy Swiss Roll, Whole Egg Version is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Fluffy Swiss Roll, Whole Egg Version is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have fluffy swiss roll, whole egg version using 10 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy Swiss Roll, Whole Egg Version:
  1. Take Roll cake batter:
  2. Make ready 3 Eggs
  3. Get 80 grams White sugar
  4. Take 60 grams Cake flour
  5. Take 20 grams Milk
  6. Get 20 grams Butter
  7. Make ready Cream:
  8. Prepare 150 grams Heavy cream
  9. Get 20 grams Sugar
  10. Take 1 tbsp Your favorite Western liquor

Chinese swiss rolls are the lighter, Asian-style variation on a more traditional swiss roll. It's composed of a very light and fluffy sponge cake that's only slightly sweet, and a thin layer of sweetened We decided to make the very basic version for this post: plain sponge cake with cream. Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be Swiss rolls are of western origin, but I want to emphasize that the Asian version of Swiss rolls are The fluffiness and light texture of the sponge cake come from the egg whites that are beaten till stiff. Kiwi version of smores Recipe by thatsmygirl - Cookpad.

Steps to make Fluffy Swiss Roll, Whole Egg Version:
  1. Line the baking sheet with parchment paper. Bring eggs to room temperature and sift the flour in advance. Preheat the oven to 350°F/180°C.
  2. Break the eggs in a bowl and add all the sugar. Whisk well until it forms some bubbles.
  3. When you stick your finger in the egg and it feels cold, heat it up in a microwave for 10 seconds at a time and bring the egg to be a little warmer than body temperature. Make sure to mix each time you heat it up.
  4. When the egg is warm, whisk using the highest level on the hand mixer until the mixture becomes white and thickens. Whisk until you can see a trace when you lift up the hand mixer…
  5. Then reduce the level of the hand mixer to the lowest and mix for about another 2 minutes to make the mixture fine and smooth. Mix until the mixture drips slowly when you lift up the hand mixer.
  6. Add the sifted cake flour in 4 to 5 portions and mix with a rubber spatula. Mix from the center towards outside like cutting it.
  7. This picture is for when you finish adding all of the flour. The mixture will be thick so at this point continue mixing from the center towards the outside.
  8. Mix until the mixture becomes more sticky and shinny like the picture.
  9. Put milk and butter in another bowl and heat it up in a microwave. Add this mixture to the batter a little at a time and mix.
  10. The batter is ready after adding all of the mixture from Step 9 to the batter and mixing well. The roll cake batter will look shinny and will drip slowly.
  11. Pour the roll cake batter into the baking sheet from a high angle to eliminate big air pockets.
  12. Use something like a card to even out the surface. Tap the bottom of the baking sheet 2 to 3 times to eliminate air pockets. Bake in 350°F/180°C for 12 minutes. After baking for about 6 minutes, turn around the baking sheet and continue baking.
  13. Once the sponge cake is baked, take it out of the baking sheet. Cover the surface with cellophane wrap tightly so that the sponge dry won't become dry, and let it cool.
  14. Put all the ingredients for the cream in a bowl and whip up a stiff whipped cream.
  15. When the sponge cake has cooled down, scrape off the browned parts using a kitchen knife or a pallet, and then place the cake on a new piece of parchment paper.
  16. Spread the cream on the cake. Let the cream on the side close to you to be thicker, and the other side thinner. Then roll up the cake slowly and gently.
  17. After rolling, wrap it tightly with cellophane wrap. Chill well in the refrigerator with the rolled end facing down.
  18. Cut the cake into the size you like and then it is ready It's also delicious when you put fruit inside.
  19. This is a recipe making the dough by separating the egg into egg yolk and egg white.

Of course, the Swiss roll is Put the sugar and eggs in a bowl and whisk until pale, light and fluffy. Learn how to make spring roll wrappers (egg roll wrappers) at home with a simplified method I keep my promise and have been testing spring roll wrappers or egg roll wrappers at home in the last two weeks. The wrappers are slightly thicker than traditional version but thin enough and round enough! Separated Eggs: Eggs are the workhorse of this recipe, mostly providing structure and moisture. How to Assemble Swiss Roll Cake.

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