Can you know how to make Swiss roll toughness? If you want to know, just follow the editor of Swiss Roll Production line products to have a simple understanding!
1. There is one more egg white in the cake recipe than egg yolk.
2. Change 1/3 of the low-gluten flour in the cake recipe to corn flour.
3. It is also useful to spray a little water on the roll cake paper to moisten it (not too much).
4. The cake contains more water (referring to not too long to bake, not adding more to the recipe), and less oil.
5. Tear off the baking paper at the bottom while it is hot and let it cool.
6. Be thinner, not too thick.
7. When sticking cream, rely on your own side. You can squeeze a circle of a cylinder that is a little thicker than a pair of chopsticks as the center. The other thin layer is good, otherwise it will be After squeezing it into a ball, and then away from the end about 5 cm wide, just spread the remaining cream on the spatula on the piece, enough to have viscosity. Then roll the finished interface surface, press it on the desktop and let it cool.
8. It is recommended to cut off the crisper part and then roll it.
The above is what the editor of Swiss Roll Production line products tells: a brief introduction to the relevant knowledge about the production of Swiss roll toughness.