Hello everyone, I'm Xiao Gao Jie
Today I will share some tips for making Swiss rolls.
Take a look at my baking tray.
I made a separator with aluminum foil.
Now the baking pan size is 11.5x13 inches.
I will use the longer side to roll.
You can use other baking trays, as long as one side is at least 11 inches.
The longer it gets, the more circles it rolls out.
Baking pans vary in size, and the recipes need to be adjusted.
The cake part is Chiffon cake.
5 eggs.
Separate the eggs.
Add oil to egg yolks.
And milk.
Stir well.
Sift into flour.
Mix well.
Add a bit of white vinegar to the egg whites.
After the big bubbles come out, add sugar in three portions.
Stop beating before it reaches the stiff peaks.
You see the base of the meringue is upright, but its tip is curved.
Add it to the egg yolk batter in three portions.
Pour it into baking tray.
Smooth horizontally first.
Then change the direction and smooth it again.
Final adjustment.
Large bubbles burst, when drop it on the table.
Put it in a preheated oven.
320 degrees Fahrenheit, or 160 degrees Celsius, bake for 30 minutes.
If the bottom of the oven is too hot, consider using a water bath method to bake.
Take it out of the oven.
Put it on a cooling rack.
About 15 to 20 minutes, not completely cooled to room temperature.
A bit warm still.
Cover it with paper.
Flip.
Edges are dry, cut them off.
At this time, the cake is slight warm.
It is still soft.
When you roll it at this time, it won't crack easily.
Beside there is no whipped cream on the top, it ’s relatively easy to roll.
Put something in front to prevent from slipping.
And press down the edge with your fingers.
Lift up the paper and push it forward.
Just roll the beginning, do n’t worry about the end.
Since when the beginning is rolled up, the second half will follow.
Put a piece of cake under.
Refrigerate it for 15-20 minutes.
Because the whipped cream doesn't like the warm cake.
Let's whip the cream when the cake is almost ready.
The tip for whipped cream is to put the bowl,
And mixing heads into the freezer for 10 minutes in advance.
Slowly add sugar.
Now it is ready.
Take out cake from refrigerator.
After opened, you see, this side is already rolled up.
Put on the whipped cream.
Wipe horizontally, then vertically.
Leave some space around the edges.
The hardest part of making Swiss roll is to roll up the beginning.
And now this edge has been shaped.
You gently press down this side of the cake,
and lift the paper to roll forward.
No need to touch the cake with your fingers.
You can easily roll it up.
Use a thin chopping board, or a ruler.
While holding the paper underneath, push the chopping board forward.
A round cylinder appears in front of your eyes.
Finally put it in the refrigerator for 3-4 hours
When it's fully shaped, cut it open.
The cake roll is a perfect circle.
And it is beautifully rolled.
The whipped cream inside is evenly distributed.
Thank you for watching, I'm Xiao Gao Jie, see you next time ^^