Do you know the key points of making Swiss rolls? Follow the editor of Buy Swiss Roll Production line factory to have a simple understanding!
1. Egg whites: The quality of egg whites directly affects the success or failure of Swiss rolls. Because the power of each whisk is different, it is impossible to say how long it takes to beat.
2. In short, pay attention to the egg whites: the eggs must be fresh! And put it in the refrigerator. When separating eggs, the egg whites and yolks must be separated cleanly. Especially the egg whites should not be covered with a little egg yolk! Otherwise, the oil in the egg yolk will have a great impact on the egg whites. The egg-beating basin must be oil-free, water-free and odor-free.
3. Cut and mix the meringue paste and egg yolk paste: Never stir the meringue paste and egg yolk paste when mixing, it must be cut and mixed. Otherwise, defoaming will occur. Regarding cutting and mixing, it is to cut like vegetables, not stir. If you can't grasp it well, I think it's better to use your hands directly. Use the entire palm of your hand to move the custard over the edge of the basin. When mixing, hide your hands in the egg batter as much as possible.
In summary, the editor of Buy Swiss Roll Production line factory tells: a brief introduction to the key points of Swiss roll production.