Swiss raisin roll

Swiss raisin roll

Introduction:

Production steps:

Step 1: lay baking paper on baking tray

Step 2: separate egg yolk and protein

Step 3: mix salad oil with water

Step 4: add 30g white granulated sugar and stir until saccharified

Step 5: sift in the powder and mix until there is no dry powder

Step 6: add the yolk twice, mix it into yolk paste, and set aside

Step 7: preheat the oven 180 degrees. Add 60g white granulated sugar into the egg white in three times, beat it with electric beater until nine times, and distribute it with hook

Step 8: add part of the protein to the egg yolk paste, cut and mix evenly with a scraper, and then mix all the protein and the egg yolk paste

Step 9: pour into the baking pan and shake twice to remove the bubbles. Place in the middle of the oven and insert another pan under the pan. Bake at 180 degrees for 17-20 minutes

Step 10: bake the cake and pat it with your hand. Don't stick to your hand. Just don't rustle. Take out the oven without rewinding. Pull out the baking tray with the baking paper and put it on the air net to cool it. Then tear off the baking paper

Step 11: make three marks at the beginning of the cake roll with a knife (don't break it, it's better to roll it), apply mango jam and sprinkle raisins

Step 12: roll the rolling pin into a roll, put it in the refrigerator for 30 minutes, and then slice it

Materials required:

Egg yolk: 4

Fine granulated sugar: 30g

Salt: 1 / 8 TSP

Salad oil: 35g

Water: 45g

Low powder: 90g

Protein: 4

Raisins: 20g

Jam: right amount

Note: after the cake is out of the oven, it's better to pull out the baking tray flat. I grabbed the oil paper at both ends and carried it out. The surface is wrinkled. If the baking front is used as the surface of the cake roll, it's ugly

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet