Cooking Steps

The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.

The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.

 This cake roll is called "small four roll" because the ingredients used are all four, which is easy to remember, so it is named. It's not easy to crack. The cake is soft. It's great with delicious stuffing.
Main Ingredients
Auxiliary Ingredients
1. The baking tray I use is a 28*28cm gold plate. If there is an oilcloth, it is best to use an oilcloth.2. If you like the cake with a thicker body, you can use the ordinary large egg, which will have more protein. At the same time, increase the low gluten powder by about 5g.3. The egg white cream should not be too hard, but should be fine and stable. First, quickly, and finally shift to the first gear to slow down for 2 minutes, and then turn around slowly, so that it can be sent to every place, which can stabilize the foam of the egg white cream.4. When the egg yolk paste is added to the egg yolk paste, the action should be fast and light. Cut in the scraper from the middle and turn it out quickly. Mix it quickly to avoid defoaming.5. The cake must be cooled and then smeared with cream. Otherwise, if the cake is still hot, the cream will melt away.6. When cutting the cake roll, scald the knife with hot water before cutting the cake. Wipe each knife clean before cutting, otherwise it will be stained with cream, which is not good-looking.
-- Cooking Steps --
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 1 . Egg 4 egg whites separated.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 2 . Take 4 egg yolks and add 10g white granulated sugar.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 3 . Beat with an egg beater until the egg yolk turns pale and the white sugar completely melts.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 4 . Add 40ml vegetable oil and stir well.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 5 . 40 ml milk, stir well.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 6 . Sift in 40g of low gluten flour and stir well.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 7 . Stir until smooth and free of particles for standby.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 8 . Take 4 egg whites, add a few drops of lemon juice or white vinegar, and start to beat.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 9 . Add 30 grams of white granulated sugar in three times when you are beating (add white granulated sugar in three states: coarse bubble, medium bubble and fine bubble).
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 10 . Send it until you lift the blender, and the protein is a small hook that is firm.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 11 . Take 1/3 protein paste and add egg yolk paste, cut and mix with a scraper.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 12 . Add 1/3 protein paste and continue to cut and mix with a scraper.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 13 . Finally, pour in the remaining protein paste, cut it with a scraper and mix it evenly.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 14 . Pour into the prepared baking pan.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 15 . Apply flat paste.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 16 . Lift it up and shake it for 2 times to shake out the big bubbles. Preheat the oven at 180 ℃ in advance and bake for about 15-18 minutes.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 17 . After coming out of the oven, put down the baking pan from a height of 20 cm and shake out the hot gas at the bottom of the baking pan.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 18 . Gently cover a piece of oil paper, turn it over, and remove the oil paper at the bottom.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 19 . When it cools slightly, roll it up and set it.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 20 . Take 50 grams of red bean paste and 50 grams of honey red beans, knead them into a ball, and then make them into strips with the same length as the Swiss Roll with oil paper for stuffing.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 21 . 160 grams of light cream and 16 grams of white granulated sugar. Beat it hard to make the inner filling.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 22 . Take out the shaped cake and cut off one side obliquely.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 23 . Spread the whipped cream evenly.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 24 . Put the prepared red bean stuffing, roll it up and press it tightly, and put it in the refrigerator for about 2-3 hours.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 25 . Remember to press the oil paper tightly before putting it in the refrigerator. It's best to use transparent glue to prevent the oil paper from loosening. Don't worry that the roll of this formula won't crack when it's on.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 26 . Swiss Roll finish o (∩ ∩) O, when cutting, it is best to soak the knife in hot water, which will cut better.
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 27 . It's not perfect this time, but at least it won't crack. Try to do better next time. Look at O (∩ _8745;) o
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 28 . It tastes good. Oh, O (* ~) ~ *) o
The small four volumes of the original Swiss Roll are very difficult to crack, and the novice has a very high success rate.
Step 29 . Soft cake with cream, ლ (´ ڡ` ლ) delicious.
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