Strengthening the resilience of Swiss rolls
Tips for strengthening the resilience of Swiss rolls
1. The protein in the cake formula is one more than the egg yolk.
2. The 1/3 amount of low-gluten flour in the cake formula is changed to corn flour.
3. It is also useful to spray a little water on the paper of the roll cake (not too much).
4, the water in the cake a little more (refers to baking is not too long, not added in the formula), oil can be less.
5, hot down buckle to tear off the bottom of the baking paper to cool, do not cool before releasing the mold can also prevent shrinkage.
6, do thinner, not too thick.
7. Stick to the cream on your own side. You can squeeze it like a squeezed flower bag. Squeeze a circle more than a pair of chopsticks. The other thin layer is good. Otherwise, the volume will be After squeezing into a ball, and finally away from the end of their own about 5 cm wide, just apply the remaining cream on the spatula to the piece, enough to have a viscosity. Finally, the interface surface that is rolled up, pressed on the table to cool.
8, it is best to first cut off the edge of the relatively simple re-roll.