Top 10 Recipes for Delicious Swiss Rolls - Mytour.vn

Delicious Swiss Roll Cake with Cream

Ingredients:
- 4 egg yolks
- 4 egg whites
- 50 ml vegetable oil
- 40 ml unsweetened fresh milk
- 20 grams granulated sugar
- 60 grams granulated sugar
- 1 small spoon vanilla extract
- A pinch of salt
- 3 grams cream of tartar or zest of 1 lemon
- 60 grams cake flour No. 8 (sifted)
- 100 ml topping cream

Instructions:
1. Dissolve 20 grams of granulated sugar with egg yolks. Add milk, vegetable oil, and vanilla extract to the mixture. Use a whisk to gently beat the egg yolks until fluffy.

2. Combine flour and mix until ingredients are well blended. Ensure the flour is lump-free. Add a pinch of salt to the egg whites. Beat until large air bubbles form, then add cream of tartar or lemon zest.

3. Begin to whisk until stiff peaks form. Gradually add sugar while whisking at medium speed. Increase to maximum speed until waves form, then reduce to medium speed. Stop whisking when stiff peaks appear in the egg whites.

4. Take 1/3 of the egg whites and mix with the egg yolks, using a whisk to create a smooth mixture.

5. Pour the egg yolk mixture into the egg white bowl, folding gently to avoid deflating the batter. Ensure the mixture is evenly blended before lining the baking pan with parchment paper. Drop the pan from a height of 20 cm 2-3 times to release large air bubbles.

6. Bake the cake in the oven at 170°C for 30-35 minutes. Remove the cake and let it cool. Place the egg beater and stainless steel bowl in the freezer. Chill until 50% frozen, then whisk. Begin at medium speed, then increase to high speed. When waves appear, reduce to medium speed. Stop whisking when stiff peaks form in the cream.

7. Once the cake has cooled, spread 2/3 of the cream over it and roll it up. Wrap it in plastic wrap and refrigerate for about 8 hours. Serve and enjoy!

Indulge in the heavenly delight of Chocolate Swiss Roll

Gather the ingredients: - 4 eggs - 115 grams sugar - 1 gram salt - 4 grams vanilla extract - 30 grams vegetable oil - 50 grams unsweetened milk - 55 grams cake flour - 15 grams cocoa powder - 2 grams baking powder - 170 grams cream cheese - 5 pieces Oreo cookies - 100 grams heavy cream (with 40% fat content or higher)

Discover the savory Egg-Salted Swiss Roll

Gather the ingredients: - 4 eggs (separate yolks and whites) - 85 grams all-purpose flour - 60 ml warm unsweetened milk - 60 ml vegetable oil - 60 grams sugar - Pork floss - 2 Chinese sausages (diced) - Small diced spring onions - 2 salted duck eggs (steamed or grilled, sliced into small pieces)

Delight in the Fragrant Jam Swiss Roll

Gather the ingredients: - 5 egg yolks - 38 grams corn flour - 38 grams cake flour - 25 grams sugar - 50 grams unsweetened milk - 50 grams vegetable oil - 5 egg whites - 75 grams sugar - A pinch of salt - 1/2 lime zest - 1/2 kilogram pineapple - 4 tablespoons sugar - 1 teaspoon corn flour Follow these steps: - Beat egg yolks with 25 grams of sugar until smooth, then add warm unsweetened milk and vegetable oil, mix well. - Combine corn flour and cake flour, sift into the mixture, stir well until smooth. - Beat egg whites with a pinch of salt until foamy, add lime zest, gradually add remaining sugar, beat until stiff peaks form. - Fold 1/3 of the egg whites into the egg yolk mixture, gently mix, then fold in the remaining egg whites until fully combined. - Preheat the oven to 170°C. - Line a 40cm x 30cm baking pan with parchment paper. - Pour the batter into the pan, tap the pan on the counter to remove air bubbles. - Bake in the preheated oven for 15-20 minutes until golden brown. - Remove the cake from the pan, peel off the parchment paper, roll the cake while still warm. - Finely grind the pineapple, squeeze out excess liquid, add some sugar according to taste, simmer until slightly thickened, then mix corn flour diluted with water until the jam thickens. - Spread the jam over the cake, then roll it up. - Use a sharp knife to slice the cake into thin slices. Enjoy the Fragrant Jam Swiss Roll with a cup of tea for a delightful treat.

Discover the Fresh Fruit Swiss Roll

Prepare the Ingredients: - 4 eggs - 40 ml unsweetened milk - 40 grams vegetable oil - 100 grams sugar - 30 grams all-purpose flour - 30 grams cornstarch - 1 teaspoon vanilla extract - 1/4 teaspoon cream of tartar (or lemon juice) - 125 ml heavy cream (whipping cream with at least 35% fat) Follow these steps: - Separate egg yolks and whites. Mix 20 grams of sugar with egg yolks and 1/2 teaspoon of vanilla extract until pale yellow. - Add milk and oil, mix well. Sift in the mixture of flour and cornstarch, stir until smooth. - Beat egg whites with a pinch of salt, cream of tartar, and 60 grams of sugar until stiff peaks form. - Fold a portion of beaten egg whites into the yolk mixture until combined. Divide the remaining egg whites into 2-3 portions, fold gently until smooth. - Pour the batter into a rectangular pan lined with parchment paper, bake at 170°C for 25-30 minutes. - Let the cake cool completely, then beat heavy cream with sugar until stiff. - Trim the edges of the cake, spread cream over it, place fruits, and roll it up. Wrap the roll in plastic wrap and refrigerate for at least 2 hours before serving. - Enjoy the delicious Fresh Fruit Swiss Roll cold. Slice it into small pieces before serving.

Indulge in the Green Tea Swiss Roll

Prepare the Ingredients: - 30 grams wheat flour - 30 grams corn flour - 15 grams green tea flour - 3 grams cinnamon - 3 eggs - 15 ml fresh milk - 250 ml whipping cream - 100 grams jujube (Chinese dates) - 35 grams powdered sugar Follow these steps: - Mix 30g wheat flour, 30g corn flour, and 15g green tea flour in a bowl. Then add 3g cinnamon and mix well. - Separate egg yolks and whites. - Beat egg whites in a clean bowl, add 2g salt, beat until stiff peaks form, gradually add sugar until glossy and stiff. - Divide the flour mixture into 2-3 portions, fold into the beaten egg whites gently. - In a small bowl, mix 25ml vegetable oil, 15ml milk, and a bit of the flour mixture, then pour this oil mixture into the flour mixture, continue mixing until well combined. - Beat egg yolks until smooth, add to the egg mixture, fold gently. - Preheat the oven to 175°C for 10 minutes to stabilize the heat. - Pour the batter into a baking tray lined with parchment paper, spread evenly, tap the tray on the table a few times to remove air bubbles. - Bake at 175°C for 15-20 minutes until golden brown. - Let the cake cool, flip it onto another piece of parchment paper, peel off the bottom paper. - Prepare the cream filling: Beat 250ml whipping cream with 35g powdered sugar until stiff peaks form, then fold in jujube at low speed. - Spread a thin layer of cream over the cake, roll it tightly, wrap in plastic wrap, refrigerate for 1-2 hours. - After 1-2 hours in the fridge, the cake will firm up, take it out, sprinkle some powdered sugar on top for decoration. The Green Tea Swiss Roll is best enjoyed with a cup of tea. Store any leftovers in the fridge to prevent drying out.

Indulge in the Raisin Swiss Roll

Prepare the Ingredients: - 3 eggs - 150 grams wheat flour - 150 grams butter - 130 grams sugar - 2 teaspoons baking powder - 40 ml unsweetened fresh milk - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 25 grams raisins - 10 grams sliced almonds for decoration Follow these steps: - Separate 3 egg whites into a bowl and egg yolks into another bowl. To the egg whites, add a pinch of salt and 15 ml lemon juice, then beat until foamy. - Divide 40 grams of granulated sugar into 2 parts, then gradually add each part into the egg whites and beat at medium speed. Once the sugar is dissolved, add 1 teaspoon of vanilla extract and continue beating at high speed until stiff peaks form. - Add 3 egg yolks and 1/2 teaspoon of vanilla extract to a new bowl, then mix well. - Next, add 50 ml unsweetened fresh milk, 40 ml vegetable oil, 60 grams wheat flour to the egg yolk mixture and stir until completely smooth. Divide the stiffly beaten egg whites into 3 parts, then fold one part into the flour mixture. - Gently fold the mixture from bottom to top using a spatula until well combined. - Pour this mixture into the remaining 2 parts of stiffly beaten egg whites and continue folding gently. - Prepare a rectangular cake pan lined with parchment paper. Then, evenly sprinkle 50 grams of raisins into the pan and pour the cake mixture in. - Tap the cake pan lightly on the table to remove air bubbles and distribute the batter evenly. - Preheat the oven to 175°C for 15 minutes. - Then, place the cake in the oven and bake for 30 minutes at 175°C. Once the cake is baked, remove it from the oven and place it on a raised tray to cool. - Use a knife to lightly score (not too deep) about 3 - 4 lines at the end of the cake for easier rolling. Then, roll the cake tightly using a fork to press firmly. Repeat this process until the entire cake is rolled. - To help the cake cool and set quickly, you can keep it wrapped in parchment paper, tightly wrapped at both ends, and place it in the refrigerator for about 30 minutes to 1 hour.

Fresh Orange Swiss Roll

Fresh Orange Swiss Roll Recipe

Pork Floss Swiss Roll

Nguyên liệu:

• Bột mì số 13: 300 gram
• Men ngọt: 5 gram
• Phụ gia ngọt: 5 gram
• Đường: 25 gram
• Sữa bột: 18 gram
• Trứng gà (lạnh): 30 gram
• Sữa tươi không đường: 75 gram
• Nước đá: 75 gram
• Bơ lạt (nhiệt độ phòng): 40 gram
• Hỗn hợp quét mặt: 1 lòng đỏ trứng gà + 10 ml sữa tươi không đường

Cách làm

• Lấy 1 âu lớn rồi cho theo thứ tự bột mì, men, phụ gia, đường, sữa bột và muối, sau đó trộn đều tất cả. Lưu ý: Không để men tiếp xúc trực tiếp với các nguyên liệu khác ngoài bột để không ảnh hưởng đến sức khỏe của men. Ngoài ra, các bạn nên cho bột mì vào trước, sau đó cho men vào và dùng bột lắp men lại ngay lập tức.
• Cho phụ gia, đường, muối và sữa bột vào một góc cách xa men và cũng lấy bột lắp lên rồi mới dùng spatula trộn đều các nguyên liệu lại với nhau.
• Cho trứng, sữa tươi không đường, nước đá vào rồi chơi chơi xổ sốu sau đó đỗ hỗn hợp trứng sữa này vào hỗn hợp bột ở trên, trộn sơ bột rồi cho vào máy nhồi. Mở máy tốc độ thấp nhồi trong vòng 5 phút hoặc đến khi bột quyện thành khối. Sau đó cho bơ vào nhồi tiếp 10 phút nữa hoặc đến khi bột mịn, không dính tay và kéo màng. Tổng thời gian nhồi bột khoảng 15 phút.
• Nhồi bột xong thì lấy màng bọc thực phẩm gói cục bột lại, cho vô ngăn đông 30 phút rồi bắt đầu tạo hình.
• Cán mỏng cục bột thành miếng bột chữ nhật dày khoảng 1 cm, kích thước 30 cm x 40 cm rồi đặt vào khay có kích thước tương tự (khay lót giấy nến chống dính như hình). Lưu ý: Trước khi đặt miếng bột vào khay (đã lót giấy nến chống dính), dùng cọ quét thêm một lớp dầu ăn mỏng lên lớp giấy nến. Lớp dầu ăn này sẽ giúp bột nở tốt hơn.
• Tiếp đến dùng cọ quét hỗn hợp quét mặt lên khắp mặt bánh, cố gắng quét thật đều.
• Sau đó dùng cây lăn lỗ lăn đều lên mặt bột, nếu không có cây lăn thì dùng nĩa xăm, rồi rắc theo thứ tự mè trắng, hành lá, cà rốt và jambon lên.
• Lưu ý: Việc xăm lỗ giúp làm xẹp các lỗ khí trong miếng bột, giúp miếng bột không bị phù lên lởm chởm trong lúc nướng. Nếu không xăm lỗ, mặt bánh lúc nướng xong sẽ bị nổi bong bóng như da cóc nên tuyệt đối không được bỏ qua bước này. Ngoài ra, mè nên rang chín rồi hãy rắc lên bột thì ra bánh sẽ thơm hơn.
• Ủ bột: Lấy màng bọc thực phẩm bọc kín khay bột lại rồi ủ từ 1 giờ 30 phút đến 2 giờ hoặc đến khi thấy bột nở gấp đôi thì đem nướng.
• Lưu ý: Phải hoàn thành hết các công đoạn quét mặt, trang trí topping trước khi ủ bột, ủ xong là đem nướng luôn chứ không thao tác gì lên bề mặt bột nữa để tránh việc bột bị xẹp. Thời tiết mát mẻ nên ủ khá lâu bột mới nở, để rút ngắn thời gian, các bạn có thể cho khay bột vào lò nướng rồi đặt một tô nước nóng vào chung, sau đó đậy nắp lò vào ủ.
• Nướng bánh: Đặt khay bột ở rãnh giữa, nướng nhiệt 190 độ C, trong khoảng 12 - 15 phút hoặc đến khi thấy mặt bánh chín vàng.