I made a moist Swiss roll by just smearing honey on a soft sheet. It’s the most basic roll and I think it’s made a lot with honey or jam. You can fill it with ice cream and roll it up, but the paper is so soft that just honey is delicious! It doesn’t take long to cool the sheet until it’s warm enough to roll right away, so it doesn’t take long and it’s delicious right after making it, and gets even more moist and delicious when you eat it after it’s tempered. . This time, I baked the sheet at a temperature that wasn’t too high, but it was softer.
Ingredient
5 egg yolks
30g sugar
1g salt
5g vanilla extract
60g milk
40 g vegetable oil
85g soft flour
2g baking powder
5 egg whites
80g sugar
Honey
Recipe
1. Beat egg yolks, add sugar, salt and vanilla, mix well, then add milk and vegetable oil and mix well.
2. Sift flour and baking powder and mix well.
3. When whipping cold egg whites, large air bubbles form, divide the sugar into 3 times and whip.
4. Put a little meringue in the yolk powder and mix well, then add the meringue mixture, mix well, pour into the mold and press flat.
5. Bake for 25 minutes in a preheated oven at 160 degrees and let cool for 15 minutes.
6. Cut one edge of the short side of the paper diagonally, cut the remaining 3 straight, and cut 1 layer of wrapper at the top of the roll.
7. Apply honey, roll it up and let it harden in the fridge for about an hour.