Swiss roll making
1, must have a good formula. A bad formula, no matter how good your craft is, it will be broken in one roll.
2, protein transmission: protein quality is good or bad directly affects the success or failure of the Swiss roll. Because the power of each egg beater is different, it can't be said how long it can be played.
But in general, pay attention to 3 points in protein production: 1, eggs must be fresh! And you have to put it in the refrigerator. I have seen many domestic students take the eggs out of the refrigerator for ice-removal treatment and then fight. But in fact, the cake made of protein egg yolk separately, the protein must be iced before it is better to send. The cake that is made by the whole egg must be iced. 2, when the egg is divided, the protein and egg yolk must be clean. Especially the protein side can not touch a little egg yolk! Otherwise, the oil in the egg yolk will have a great effect on the protein! 3, the pot of eggs must be oil-free and no smell.
3, cut the paste and egg yolk paste: protein paste and egg yolk paste can not be mixed when mixing, must be mixed. Otherwise, defoaming will occur. About cutting, it is like cutting vegetables, not stirring. If you don't master it well, I think it's better to use it directly. Use the entire palm to lick the edge of the basin to flip the batter. When mixing, keep your hands hidden in the egg paste.