[swiss Roll] So I Started Rolling Strawberries, Mangoes, and Cream...

Name: [swiss Roll] So I Started Rolling Strawberries, Mangoes, and Cream...
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Strawberry; 40g Low-gluten flour; 200g Light cream; 50g Caster sugar; 40g milk; 40g Corn oil

by Picture book

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

A long, long time ago when you saw me rolling in a circle in Switzerland, you called me a Swiss roll. So I started rolling strawberries, mangoes, and cream...
But you don’t call me strawberry rolls, mango rolls, cream rolls...
It's a great idea to keep ordering Swiss rolls much simpler! ""

Ingredients

[swiss Roll] So I Started Rolling Strawberries, Mangoes, and Cream...

1. Ingredients: appropriate amount of strawberry, appropriate amount of vanilla extract, 40g low-gluten flour, 40g milk, 200g light cream, 40g corn oil, appropriate amount of lemon juice, 4 eggs, 50g fine sugar

2. Separate the protein and egg yolk, add 10g milk corn oil and sugar to the egg yolk, quickly beat evenly, sift in 40g low powder and stir until fine and no particles

3. Add the egg whites with lemon juice, 30 grams of sugar in three times to beat, then pour into the egg yolk paste in two times and stir evenly.

4. Pour the mixed batter into a baking pan covered with greased paper, smooth it and shake it twice, put it in the oven to preheat 230 degrees and bake for about 6-8 minutes, take it out and wait for the cake to cool slightly, cover it with greased paper to let the cake body cool completely

5. Add a small amount of vanilla extract and 10g sugar to the whipped cream, whip it at high speed, spread it on the surface of the cake, put the sliced strawberries on it, roll it up slowly, and refrigerate for 30 minutes.