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Fluffy Swiss Rolls Recipe

Fluffy Swiss Rolls Recipe
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Serving : 6
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Prepare the ingredients before making Fluffy Swiss Rolls in your home. Then, follow these steps below to serve Fluffy Swiss Rolls for your family or friends.

Ingredients: Fluffy Swiss Rolls

  • Swiss roll batter
  • 3 Eggs
  • 70 grams White sugar
  • 30 grams Cake flour
  • 20 grams Butter
  • Cream
  • 150 grams Heavy cream
  • 20 grams Sugar
  • 1 tbsp Liquor (optional)

How to Make Fluffy Swiss Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Fluffy Swiss Rolls in your home by yourself.

    Step 1
  • Return the eggs to room temperature, and divide the egg yolks and whites. Spread parchment paper on a baking pan.
  • Step 2
  • Add the eggs yolks and 1/3 of the sugar, and whip with a hand mixer until it becomes white and heavy. Wash the mixer blades.
  • Step 3
  • Add the egg whites and sugar to a different bowl a bit at a time, and make a meringue. Be careful not to over whip! Whip until stiff and the peaks fold down just a bit.
  • Step 4
  • Add 1/3 of Step 3 to Step 2, and roughly mix with a rubber spatula.
  • Step 5
  • Add in all of the cake flour at this point, and mix as if cutting the batter without kneading.
  • Step 6
  • Transfer the batter to the meringue bowl.
  • Step 7
  • And mix from the center as if cutting the batter. This is what it looks like when you first start mixing.
  • Step 8
  • The batter will become shiny as you continue mixing, so mix until it looks similar to the photo.
  • Step 9
  • Add butter to a different bowl and microwave. Pour in a small portion of the batter to the bowl and mix.
  • Step 10
  • Mix Step 9 into the batter, mix well, and the batter is done. The completed batter will have a glaze, and will be thick.
  • Step 11
  • To get rid of trapped large bubbles, pour the batter at a height on the baking pan.
  • Step 12
  • Spread it out with a dough scraper (or something similar), and rap the bottom of the pan 2~3 times to get rid of air bubbles. Bake in an oven at 180ºC for 13 minutes. Flip the pan around 6 minutes in, and continue baking.
  • Step 13
  • Remove the cake from the pan once it has finished baking, and lightly cover the surface with plastic wrap to keep it from drying out.
  • Step 14
  • Add the cream ingredients to a bowl and whip until firm.
  • Step 15
  • Once the cake has cooled, flip the browned side down and place on top of the wrap.
  • Step 16
  • Spread on the cream. First spread out 1/3 of the cream all over, and use the remaining cream and make a mound as indicated by the black line.
  • Step 17
  • Roll up the cake gently and neatly so it covers the mound, and then roll it tightly all at once. This will make sure it rolls up neatly.
  • Step 18
  • Wrap tightly with plastic wrap, place the overlap facing down, and chill in the fridge.
  • Step 19
  • Cut into your desired portion sizes, and it is done.
  • Step 20
  • This is a recipe that beats the egg whites and yolk together.
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