Swiss rolls/Jelly rolls
Swiss or Jelly rolls are among the reasons desserts are awesome. They give you the desire to ask for more and love every bite.
Making them may be easy, but a wrong understand to giving them the needed love will only leave you with a mess. Especially rolling it up.
Swiss rolls/Jelly rolls
Swiss or Jelly rolls are among the reasons desserts are awesome. They give you the desire to ask for more and love every bite.
Making them may be easy, but a wrong understand to giving them the needed love will only leave you with a mess. Especially rolling it up.
Cooking Instructions
- 1
Beat eggs and sugar for 10 mins until doubles in volume. You can also use the double boil method to achieve the desire outcome.
- 2
Fold in flour batch, by batch. Never getting inpatient doing it. And do not beat or over mix. Just fold and fold.
- 3
Add the hot water, batch, by batch until it gives it an added sheen. If using hot water. No need for the double boil method.
- 4
Coat baking sheet with shortening, put a parchment paper, then cream sheet with shortening and flour. Pour in your batter and spread evenly.
- 5
Lightly hit sheet down for a more leveling impact.
- 6
Bake at 180-200c for just 8-10mins.
- 7
Take to a board using another parchment paper on top that is already dusted with sugar our cocoa powder. Place your bake roll. Then peel off the bottom with the parchment paper.
- 8
Then place a larger parchment paper on top and turn. Either you roll the roll at the moment or you fill with with whipped cream, jam or butter cream.
- 9
Roll tightly with the large sheet under and secure both ends. To have or see that super effect on the cake. Allow in the refrigerator for ar most 4hrs or 8hrs.
- 10
Then Slice using bread knife. Thank you
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