1. 370g of eggs
178g of sugar
74g of milk
74g of oil
2. 133g of gluten-free flour
15g of cornflour
3g of baking powder
2g of salt
3. Appropriate amount
Whipping cream (vegetable) moderate amount
Coconut flour moderate amount
Operation:
1. Separate the egg white from the egg yolk and set aside in a steel bowl.
2. Mix the egg yolks with 60 grams of granulated sugar until the sugar dissolves, then add the milk and mix well, then add the salad oil and mix well.
3. Sieve ingredient 2, then gently mix it into recipe 2 until it is free of particles.
4. Add the leftover granulated sugar to the egg whites in 3 batches as follows: first, whip the egg whites to large bubbles, add 1/3 of the granulated sugar and beat well, then add 1/3 of the granulated sugar when the bubbles become small, and then add the rest of the granulated sugar and continue to beat until the wet foam is close to the dry foam stage.
5. Add 1/3 of the egg whites to Method 3 and mix well, then add the remaining egg whites and gently mix to form a homogeneous batter.
6. Line a baking sheet with baking paper, pour the batter in, and bake for 12 to 15 minutes at 180℃ (top) and 150℃ (bottom).
7, the baked cake cooled first coated with a layer of jam, and then gently rolled up the cake to fix, and finally in the surface layer of the various types of jam and whipped cream (Ingredient 3), and sprinkled with the appropriate amount of coconut flour can be.
Wet Foam: The tip of the egg white will still hang down when you lift it up with a whisk;
Dry Foam: The tip of the egg white will stand up when you lift it up with a whisk, but will not hang down.
The Swiss rolls are baked in a small oven at about 180℃.
Swiss rolls
Materials:
60g of milk, 60g of semolina, 35g of cornstarch, 50+10g of sugar, 50g of salad oil, 4 eggs, 2 capfuls of white vinegar, a pinch of salt, and a good amount of whipped cream