CHINESE SWISS ROLL RECIPES
SWISS ROLL RECIPE - SIMPLE CHINESE FOOD
Swiss roll is a type of spongecake. Bake the ingredients into a thin cake in an oven, add jam and cream (mixed sugar cream, custard cream, etc.), and chopped pulp, rolled into a roll. In addition, mixed cocoa powder and coffee powder can be added to form a soft sponge-like roll cake.
Swiss rolls were first introduced to the United States from Switzerland. Taiwan was promoted to Taiwan by the "American Wheat Association" in the 1950s in order to promote American flour. Because it has been popularized for a long time, it is a very common cake in Taiwan. , A must-have evergreen product for almost every pastry bakery. It is not a Swiss specialty, but the place where Taiwanese first discovered it was in Switzerland, hence the name "Swiss Roll".
For the first time eating Swiss rolls, the Daliyuan Swiss rolls bought in the supermarket are particularly sweet and greasy. Later, after I started baking, I first started making cupcakes, and then I learned about cake rolls, but I didn't know how to beat the egg whites, so it would crack almost every time I rolled them, so I gave up making cake rolls. I haven't made cake rolls for more than a year. Recently, the net red version of the towel roll is very popular, but I don't want to make it. It is like making a Swiss roll. It is very satisfying to eat with a lot of cream and fruit.
The first time I made Swiss rolls was also the first time I succeeded, with a delicate taste.
Provided by Little C Food
Total Time 1 hours
Yield 2
Number Of Ingredients 8
Steps:
- Prepare materials.
- Separate the egg whites and egg whites into oil- and water-free containers. Add milk and corn oil to the egg yolk and mix gently so that the surface of the egg yolk is covered with a layer of liquid.
- Add a few drops of lemon juice to the egg whites. Whisk the egg whites at high speed until the fish is soaked, then add 40 fine sugar while beating at low speed. Dispatch until you can lift the big hook.
- Then manually beat the egg yolk, corn oil, and milk with a manual whisk to mix evenly.
- Sift the low-gluten flour and add it to the egg yolk liquid, and mix until there are no particles.
- Use a suitable sieve to sieve the egg yolk paste.
- Add one-third of the whipped egg whites to the egg yolk paste and mix evenly.
- Pour the egg yolk paste into the remaining egg whites and continue to mix evenly.
- Preheat the oven to 150 degrees. Pour the cake batter into a baking tray lined with greased paper and shake it lightly to remove large bubbles.
- The oven is heated to 130 degrees and a small fire is 140 degrees. It depends on the actual temperature of the oven.
- After baking, take out the cake and let it cool in the cooler net.
- Add 30g of caster sugar to whipped cream and whipped it up and spread it evenly on the cake slices.
- Roll the cake with oil paper, wrap it and put it in the refrigerator for 30 minutes, and then cut it. Choose your favorite piping mouth, put the light cream in the piping bag, and decorate the cake rolls according to your preference. Wash the strawberries and cut them in half to decorate the cake rolls.
HONG KONG STYLE EGG ROLL (SWISS ROLL) RECIPE - FOOD.COM
Similar to a Little Debbies Swiss Roll except no chocolate. This untried recipe comes from Hong Kong and has a filling of whipped creme. You could also line your favourite fruit in the middle of the roll.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, cornstarch and baking powder.
- Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks.
- Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter.
- Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides.
- Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
- Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray.
- Cover the cake with the towel and put another tray on top of the cake.
- When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
- When it is cooled completely, spread filling evenly on the inside and roll the cake tightly.
- Chill in the refrigerator for 15 minutes.
Nutrition Facts : Calories 88.9, FatContent 5.1, SaturatedFatContent 1.1, CholesterolContent 71.2, SodiumContent 36, CarbohydrateContent 8.2, FiberContent 0.1, SugarContent 4.8, ProteinContent 2.6
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- Preheat the oven to 220ºC (425ºF). Spray a 33 x 23 cm Swiss roll tin with non-stick spray. Line with wax paper.Whisk the eggs until light and creamy. Add small quantities of sugar at a time while beating continuously over a saucepan of boiling water, until it is stiff and retains its shape. Sift half the cake flour over the mixture and fold in lightly with a metal spoon. Sift the remaining cake flour and salt over the mixture and fold in. Add the hot water and fold in. Turn into the prepared tin, spreading the batter evenly. Place in the oven immediately and bake for 8-10 minutes or until done. The Swiss roll is done when a testing skewer comes out clean. (Do not overbake as the cake will dry out.)Place a wet cloth on a wire rack and sprinkle with castor sugar. Turn the Swiss roll out on the cloth and carefully remove the wax paper. Neaten the edges. Roll up the Swiss roll, including the cloth, lengthwise. Cool with the seam side facing down. Unroll and fill with any of the fillings.Filling 1Whip the cream until stiff peaks are formed and fold in the remaining ingredients. Spread the Swiss roll with the mixture and roll up again. Leave for a while before slicing.Filling 2Mix all the ingredients in a mixing bowl and beat for 1 minute until smooth. Chill for 15 minutes before spreading the Swiss roll with the mixture. Roll up again and chill before slicing.Filling 3Mix all the ingredients in a mixing bowl, stirring until well mixed. Chill until set. Spread the Swiss roll with the mixture and roll up. Chill before slicing. This filling is enough for 2 Swiss rolls.
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