I really enjoy michael's video because no longwinded talking...simply demonstrates the steps with all ingredients n measurement clearly indicated alongside. Excellent product.😘
hi, i baked it again today. Hurrah!! It was good. I added a bit of instant coffee to make a mocha swiss roll. With fresh whipped cream sandwiched in it, it was good. The cake was fluffy and just nice, even though i reduced the sugar by 20grams. Thanks a million. This is the first time i am happy with my swiss roll! Thanks again
You don't know how happy I am to read your message. Someone who learn from their mistakes and try again. Finally, you succeed to made this cake and even made some changes to the recipe. 👏👏👏to you. This is the only way to gain knowledge from mistakes. I am so happy for you. It makes my effort worthwhile. Thank you for the feedback. All the best to you. 😃
Thanks for the fantastic receipe! I have just made it and it turns out really nice. The only thing I couldnt follow is the baking time. It took longer than 8 minutes until it is golden. We added some chocolate spread and the kids love it. definitely will make this again. Thank you Michael.
Used this recipe on thanksgiving and will be using it again tomorrow. Best cake I ever made. My cousin nornally dislikes cake but even he ate it. Thanks for showing
Michael, you are super amazing ! I love the way you are demonstrating your art work, very neat, very clean no annoying music or talk too much like some people Every single step is very interesting, working like a pro. Big thumbs up Keep up with your excellent job Thank you for spending time in the kitchen. Must be your day off from the gym. :-)
i tried this today and it turned out GOOD!!!u should try this recipe if u still finding a prefect recipe of Swiss Roll and u will never regret! Thanks for sharing the video and recipe!
This recipe worked so well. Credits to you. Every time it works very well. Yesterday was a failure since I was making it with my brother who is 5 yrs old and he added salt instead of sugar.
hey Michael, I've been watching your videos lately and I learned so much from it. Are you a professional pastry chef or anything? I was just wondering because all your recipe looks good like you've got a lot of experience in baking and a lot of knowledge too just like a professional one. I started baking this year and I hope I can be as good as you! God bless you!
Hello from the Philippines! It was my first time to bake yesterday and this turned out soooo good!! Thank you so much, sir! I will try another recipe of yours today.
Yeah today i bake again second time use ur recipe..my dotter love it so much the taste n the soft emm yummy..today i bake Pineapple Swiss Roll for tomorrow event at my mum in law crib..tqsm Mr Lim u are great Chef..keep it up..😘
ترجمة للغة العربية♥لو سمحتوا الكثيرين من العرب يحبون متابعتك قناتك ﻷنك رائع أرجو منك أن تترجم مقاطعك للغة العربية حتى ننشر قناتك و يستفيد الكل♥ شكرا على مجهودك
Michael Lim I loved the way you made it look so easy I am already trying it today. I just want to ask you when can I use cream in it. how long should I wait for it. I love cream in the roll
The meringue must be soft peak stage, not runny. That means you meringue is contaminated with some yolks or some grease that left behind on your mixing bowl or your whisk. It could be your egg is old also. Always make sure your bowl and whisk are free from grease when you making meringue. I am curious now for the result, since your cake is already in the oven baking. Please do share a picture of your cake on my face book page facebook.com 😊so all of us can share your experiences.
For me you r the one of best chef n teacher I ever saw. Your recipes r flawless n completely awesome. I tried a lot of n all r 100 percent cook good n taste more then excellent
شكرا لصاحب القناة Thank you brother وهذه ترجمة بالعربي : 6 صفار بيض متوسط الحجم 60 جرام حليب 60 جرام زيت 1/2 ملعقة- شاي -ملح 1 ملعقة شاي روح فانيلا 120 جرام طحين 6 بياض بيض متوسط الحجم 1 ملعقة شاي خل 120 جرام سكر ناعم حجم صينية الفرن : 37 سم×24 سم 120 درجة سيليزية لمدة 20 دقيقة ثم 150 درجة لمدة 8 دقائق الطريقة : نضع في وعاء كلا من صفار البيض+الحليب+الزيت +الملح +الفانيلا ونخفقهم باستخدام ملعقة طعام خفقا جيدا ،نستخدم منخل لننخل الطحين ونضيفه للخليط السابق ثم نمزجه جيدا باستخدام الملعقة ثم نتركه جانبا في وعاء آخر نضع بياض البيض والخل ثم نخفقه باستخدام الخلاط اليدوي حتى ينتفخ حجم البيض قليلا ثم نبدأ بإضافة السكر بالتدريج مع عدم التوقف عن الخفق نهائيا وعندما يصبح المزيج قوامه أشبه بالكريمة نضيف نصف الخليط الثاني (بياض البيض والخل والسكر )إلى الخليط الأول (صفار البيض +الحليب ...الخ) ونحركه -كما بالفيديو- ثم نضيف الخليط الجديد الى الخليط الثاني بعد ذلك نضع الخليط في صينية الفرن موضوع عليها ورق زبدة ونبدأ بتوزيع العجينة بالتساوي ثم ندخله الفرن (ذكرت درجة الحرارة أعلاه) ولبقية الخطوات تابع الفيديو
Hai Michael,sy dari Indonesia dan sy suka sekali dengan semua resep kue kue anda dan resep anda SDH ada yg pernah sy praktekkan,pertama kali sy bikin Japanese cheese cake sangat luar biasa enak dan lembut sekali kuenya dan kejunya sangat berasa sekali,terima kasih telah membagikan ilmunya kepada kami,sukses dan sehat selalu sy do'a kan untuk anda 😍🙏
Nicely done. I thought you were going to fill it with something, but you didn't. In my country, swiss rolls are always filled with jam, cream or chocolate.
What chef Michael trying to teach is to learn things one step at a time. It is not an easy to bake this cake. Try to perfect the cake before worrying about the filling.
هاذي اروع وصفة جربتها في حياتي 6 أصفر بيض 60غ زيت نباتي 60غ حليب نصف ملعقة صغيرة ملح ملعقة صغيرة فانيليا (تقدر تعوض بباكيت سكر فانيليا) 120غ طحين يخلط مع بعض في آنية أخرى : 6 ابيض بيض ملعقة صغيرة خل ابيض (عصير ليمون إذا مو متوفر) 120غ سكر 120 درجة سلسيوس لمدة 20 دق ثم إضافة 8 دق على 150 درجة
Nelygen Irub Substitute for cream of tartar as acidic agent to keep beaten egg white/ meringue to hold It's peak form during baking. So can lemon juice !
Hi michael, your swiss roll is the best recipe i ve ever tried. Mine was still sticky on the surface bcs i was too afraid too use different temperature other than you use in recipe.. So i only added more time to bake while watching it how it went. My cake thickness is...thick. May be 1.5cm or more. I was very pessimistic. I didnt put any filling bcs i want to test the flexibility of the cake. Goodness! It was really flexible and easy to roll! I plan to bake it again later. The cake texture and shape is very pretty before rolling. No crispy on the sides. I used white vinegar too. I think it is better as you said than cream of tartar.
Although my oven is not of good quality. Every time I make this cake it succeeds, in terms of lightness, consistency and consistency.🤩🤩🤩 Thanks Michael very very very much.🤗🤗🤗 From Algeria.🇩🇿🇩🇿🇩🇿
He has such handsome arms. Michael, why not spread some caramel in the middle, and then roll? That is how my mum used to make it. Do you know how to make the caramel with a can of condensed milk? Just put it in the pressure cooker for 20 minutes. Delicious. Try it, and let me know how you like it. B-good.
Hi micheal quick question is loosing the swiss roll skin a sign of failure?? I have tried many recipes n most of them the skin gets stuck to the baking paper what do I do wrong ?? I still have to try your version 😁 but is there a rule of thumb ?? 🤔🤔
If the skin stuck to the baking paper thar means you need to bake a little longer. Every oven is different. Timing is a guide line not 100 percent accuracy. Everyone need to know that to bake anything successfully for the first time is beginner's luck. Good luck. 😊
Michael Lim thanks a lot it does make sense my oven tends to take more time than what recipe requires I will try your recipe and bake it more thanks again 😊😊
thank you kahit silent lang pero ang galing talagang detalye natotoo ka talaga mag bake thanks michael lim for sharing your talent hoping na madami pa matotoo sa pag babake👏🏻👌
Hi Michael, I used this recipe in my latest video, a Yule log / Buche de Noel cake, and it was beautiful! I linked to your channel in the video annotations 😊 So thank you & merry Christmas! 🎄✨👍
I listed your ingredients and converted them to US cups and degrees F for our American friends and shared your video link on my blog too, hope that's ok!
Michael Lim , it's amazing I have try it and everything went well but in the end when I took it from the oven it was so good but after few seconds it went down 😫😫
Dys. Funcshinal just add strawberry flavoring and pink food coloring to the roll, and make a frosting that had small strawberry chunks in it and spread that on top of the finished roll
Hello Michael. Thanks for the great recipe. I made it and it turned out really good. Everyone loved it. I will omit the salt next time though. The salt seemed out of place to me.. just personal preference, I guess
شكرا لصاحب القناة Thank you brother وهذه ترجمة بالعربي : 6 صفار بيض متوسط الحجم 60 جرام حليب 60 جرام زيت 1/2 ملعقة- شاي -ملح 1 ملعقة شاي روح فانيلا 120 جرام طحين 6 بياض بيض متوسط الحجم 1 ملعقة شاي خل 120 جرام سكر ناعم حجم صينية الفرن : 37 سم×24 سم 120 درجة سيليزية لمدة 20 دقيقة ثم 150 درجة لمدة 8 دقائق الطريقة : نضع في وعاء كلا من صفار البيض+الحليب+الزيت +الملح +الفانيلا ونخفقهم باستخدام ملعقة طعام خفقا جيدا ،نستخدم منخل لننخل الطحين ونضيفه للخليط السابق ثم نمزجه جيدا باستخدام الملعقة ثم نتركه جانبا في وعاء آخر نضع بياض البيض والخل ثم نخفقه باستخدام الخلاط اليدوي حتى ينتفخ حجم البيض قليلا ثم نبدأ بإضافة السكر بالتدريج مع عدم التوقف عن الخفق نهائيا وعندما يصبح المزيج قوامه أشبه بالكريمة نضيف نصف الخليط الثاني (بياض البيض والخل والسكر )إلى الخليط الأول (صفار البيض +الحليب ...الخ) ونحركه -كما بالفيديو- ثم نضيف الخليط الجديد الى الخليط الثاني بعد ذلك نضع الخليط في صينية الفرن موضوع عليها ورق زبدة ونبدأ بتوزيع العجينة بالتساوي ثم ندخله الفرن من
Ola grande mestre da confeitaria, em primeiro lugar quero parabenizar pelo lindo trabalho. Gostaria de saber de você se posso colocar em forma maior fazendo em camadas mais finas para enrolar varias camadas uma após a outra tipo bolo de rolo.
When you're incorporating mirange into a mixture, do it lightly as you could easily break the air bubbles and also make sure to sprinkle some sugar crystals on top of the Swiss role as soon as it's out of the oven
I really enjoy michael's video because no longwinded talking...simply demonstrates the steps with all ingredients n measurement clearly indicated alongside. Excellent product.😘
hi, i baked it again today. Hurrah!! It was good. I added a bit of instant coffee to make a mocha swiss roll. With fresh whipped cream sandwiched in it, it was good. The cake was fluffy and just nice, even though i reduced the sugar by 20grams. Thanks a million. This is the first time i am happy with my swiss roll! Thanks again
You don't know how happy I am to read your message. Someone who learn from their mistakes and try again. Finally, you succeed to made this cake and even made some changes to the recipe. 👏👏👏to you.
This is the only way to gain knowledge from mistakes. I am so happy for you. It makes my effort worthwhile. Thank you for the feedback. All the best to you. 😃
Mee Kien
Michael Lim did you use the baking soda.
Thanks for the fantastic receipe! I have just made it and it turns out really nice. The only thing I couldnt follow is the baking time. It took longer than 8 minutes until it is golden. We added some chocolate spread and the kids love it. definitely will make this again. Thank you Michael.
Used this recipe on thanksgiving and will be using it again tomorrow. Best cake I ever made. My cousin nornally dislikes cake but even he ate it. Thanks for showing
I just made this and it tasted so good! One of the best swiss roll recipe I ever tried- the recipe was simple and easy to follow :)
Hi Michael.. I tried your recipe for the first time and it turned out great.. My daughter loved it.. Thank u so much for sharing dis awesome recipe..
Hi Michael oh love Swiss rolls didn’t know it’s fairly easy to make after watching your steps. Thank you for sharing
Finally a recipe wid no back ground music.. It soothes my ears.. N so do the neatness n tidiness.. Will try it soon n update the results. Thanks bro
Michael, you are super amazing !
I love the way you are demonstrating your art work, very neat, very clean no annoying music or talk too much like some people
Every single step is very interesting, working like a pro. Big thumbs up
Keep up with your excellent job
Thank you for spending time in the kitchen. Must be your day off from the gym. :-)
toy lerdtadsin p,
toy lerdtadsin 一一
I love the fact that you don't use too much sugar, butter and oil and yet it's perfect, thanks for sharing
I have just made it. It is the best swissroll I made. I will try it again and again. Following you from Egypt😍😍😍😍
i tried this today and it turned out GOOD!!!u should try this recipe if u still finding a prefect recipe of Swiss Roll and u will never regret!
Thanks for sharing the video and recipe!
super methodical, I enjoyed the demo. Very nice Swiss roll. It looks very soft.
This recipe worked so well. Credits to you. Every time it works very well. Yesterday was a failure since I was making it with my brother who is 5 yrs old and he added salt instead of sugar.
Hi thanks so much for this recipe I tried it and it turned out perfect so moist. Thanks from Australia
This is the best one.. sent some to my MIL and she was impressed !! Yay!
It looks great. I like how everything is neat and organized, thumps up😊
Thank you.😊
wow You are so neat! Amazing!
+Michael Lim it is beautiful much very Thank you on this✔✔
jason marshall wav
jason marshall kumare dulen
Bagus banget resep" yg sdh kami nonton....
hey Michael, I've been watching your videos lately and I learned so much from it. Are you a professional pastry chef or anything? I was just wondering because all your recipe looks good like you've got a lot of experience in baking and a lot of knowledge too just like a professional one. I started baking this year and I hope I can be as good as you! God bless you!
Thank you. Remember there is no short cut to success. Be observant and calm and you will succeed. I wish you all the best.
i really love how you are showing everything step by step
thank you very much.
many thanks Michael looks delicious thanks for taking the time to make and upload the video. very much appreciated 😀looks so professional ty
Thank you chrissy. 😊
Michael Lim для дзхзхщЖльзд
Hello from the Philippines! It was my first time to bake yesterday and this turned out soooo good!! Thank you so much, sir! I will try another recipe of yours today.
I just did it now i it look good thank you. it's my 1st time doing it on my own
Vincent Ngwenya בשר אסאדו
hi michael..thanks for this recipe...i tried it yesterday and brought to church...hola they love it..
Yeah today i bake again second time use ur recipe..my dotter love it so much the taste n the soft emm yummy..today i bake Pineapple Swiss Roll for tomorrow event at my mum in law crib..tqsm Mr Lim u are great Chef..keep it up..😘
ترجمة للغة العربية♥لو سمحتوا
الكثيرين من العرب يحبون متابعتك قناتك ﻷنك رائع أرجو منك أن تترجم مقاطعك للغة العربية حتى ننشر قناتك و يستفيد الكل♥
شكرا على مجهودك
قاهر أعداء الإسلام انا بفهم عليهم وكل وصفاتوا روووعه😁😁😁😁
المقادير فى صندوق الوصف بالعربى لكن مكتوبه بحروف الانجليزيه حاول تقرأها كأنك بتقرأ عربى
Quiero entender
sama Hany شكرا من القلب والله على هذي المعلومة
بس مكتوب انجليزي معرب مش كتير مفهوم اذا ممكن اكتبوا المقادير بالعربي
I had never seen such a careful chef.Your recipe is
wonderful
Wow..just wow..i miss swiss roll..and nice videos...i dont like videos with too much talking..
Today i tried this recipes. The swiss roll was perfect. This is my second time tried your recipes. All are great!
i hope the day that youtube video can contain the smell come soon :"0
Glow Worm haha no in your dream yeah kkkk
Love to see How you process the baking. It's very clear and easy to follow. Thx
والله معلم هذا الرجل
الأرض المباركة اي و الله
جربتوها
جربتها. احلى كيكة عملتها في حياتي و الله
jordan pinkette ممكن المقادير بلة زحمة
اتقي الله اينما كنت اتقي الله اينما كنت المقادير ..
٦ بيضات مفصولات
٦٠ غم حليب
٦٠ غم زيت
نص ملعقه شاي ملح
ملعقه شاي كامله فانيلا ساءله
ملعقه شاي خل ابيض
١٢٠ غم سكر عادي
١٢٠ غم طحين
Michael Lim I loved the way you made it look so easy I am already trying it today. I just want to ask you when can I use cream in it. how long should I wait for it. I love cream in the roll
Once the cake is completely cool down you can put the cream and roll it.
thank you for replying
Well I whipped my egg whites but they were still runny and so I folded them in mixture and now it's baking
The meringue must be soft peak stage, not runny. That means you meringue is contaminated with some yolks or some grease that left behind on your mixing bowl or your whisk. It could be your egg is old also. Always make sure your bowl and whisk are free from grease when you making meringue.
I am curious now for the result, since your cake is already in the oven baking. Please do share a picture of your cake on my face book page facebook.com 😊so all of us can share your experiences.
yes sure it's out now I dint put cream but it's in fridge let's keep fingers crossed
Hey Michael Lim, I just tried this recipe and it was wonderful!! Thank you very much.
I made it and it was super great. Your recipe it's wonderful!
Bravo chef ******, merci pour le partage , encore plein d'autres comme ça .Cordialement
Thank you.😊
Ppp
Me gusta tu estilo. Sin palabras. Sin música. Bravo.
wonderful recipe .can you mention if you fire the oven up and down or just down? thanks
just down of course ,dear
Up an down. 😃
Michael Lim my sister tried and it was delicious thanks Michael
😺
Nao tem como tradusir em brasileiro
Ur recepie is rocking.... Thanks a lot for sharing
Hello! I am Mexican . thanks
Awesome.
lol...
hhhhhhh
Ernestina Albarran Rodriguez and this is funny why
HA!
You make evrything look so easy.thank u
look at his arms! are you a fitness instructor?
Angus Zhao 😀🤔
vbbggj of
Angus Zhao Korean film sex film
Angus Zhao lifting weights while cake is in the oven.
For me you r the one of best chef n teacher I ever saw. Your recipes r flawless n completely awesome. I tried a lot of n all r 100 percent cook good n taste more then excellent
شكرا لصاحب القناة
Thank you brother
وهذه ترجمة بالعربي :
6 صفار بيض متوسط الحجم
60 جرام حليب
60 جرام زيت
1/2 ملعقة- شاي -ملح
1 ملعقة شاي روح فانيلا
120 جرام طحين
6 بياض بيض متوسط الحجم
1 ملعقة شاي خل
120 جرام سكر ناعم
حجم صينية الفرن :
37 سم×24 سم
120 درجة سيليزية لمدة 20 دقيقة ثم
150 درجة لمدة 8 دقائق
الطريقة :
نضع في وعاء كلا من
صفار البيض+الحليب+الزيت +الملح +الفانيلا
ونخفقهم باستخدام ملعقة طعام خفقا جيدا ،نستخدم منخل لننخل الطحين ونضيفه للخليط السابق ثم نمزجه جيدا باستخدام الملعقة
ثم نتركه جانبا
في وعاء آخر نضع بياض البيض والخل ثم نخفقه باستخدام الخلاط اليدوي حتى ينتفخ حجم البيض قليلا ثم نبدأ بإضافة السكر بالتدريج مع عدم التوقف عن الخفق نهائيا وعندما يصبح المزيج قوامه أشبه بالكريمة
نضيف نصف الخليط الثاني (بياض البيض والخل والسكر )إلى الخليط الأول (صفار البيض +الحليب ...الخ) ونحركه -كما بالفيديو- ثم نضيف الخليط الجديد الى الخليط الثاني
بعد ذلك نضع الخليط في صينية الفرن موضوع عليها ورق زبدة ونبدأ بتوزيع العجينة بالتساوي ثم ندخله الفرن (ذكرت درجة الحرارة أعلاه) ولبقية الخطوات تابع الفيديو
Hai Michael,sy dari Indonesia dan sy suka sekali dengan semua resep kue kue anda dan resep anda SDH ada yg pernah sy praktekkan,pertama kali sy bikin Japanese cheese cake sangat luar biasa enak dan lembut sekali kuenya dan kejunya sangat berasa sekali,terima kasih telah membagikan ilmunya kepada kami,sukses dan sehat selalu sy do'a kan untuk anda 😍🙏
Nicely done.
I thought you were going to fill it with something, but you didn't. In my country, swiss rolls are always filled with jam, cream or chocolate.
What chef Michael trying to teach is to learn things one step at a time. It is not an easy to bake this cake. Try to perfect the cake before worrying about the filling.
Linus Thomas memandai ja hang
سلسلة تعلم اللغة الانجليزية مع إيمان هلال - usually they’re filled
Six years on, l am still using this recipe. Michael, you have done well. Thanks.
Great to hear! 😊
هاذي اروع وصفة جربتها في حياتي
6 أصفر بيض
60غ زيت نباتي
60غ حليب
نصف ملعقة صغيرة ملح
ملعقة صغيرة فانيليا (تقدر تعوض بباكيت سكر فانيليا)
120غ طحين
يخلط مع بعض
في آنية أخرى :
6 ابيض بيض
ملعقة صغيرة خل ابيض (عصير ليمون إذا مو متوفر)
120غ سكر
120 درجة سلسيوس لمدة 20 دق
ثم إضافة 8 دق على 150 درجة
طيب عملتلها شوية قطر..؟؟
شكرا
I'm just starting to learn baking and I find you're is so simple to follow thank u so much...I will try this one ..
Ok..thanks a lot,Michael..🖒🖒 I really love your receipes 🖒🖒
You are welcome and thank you. 😊
The best Swiss roll recipe.... thanks for sharing
superb!
Tried this Swiss roll and it works so fine!!!! And super delicious too. Everyone loves it. Thanks Micheal!!! :)))
Im curious about white vineger what the reason
Nelygen Irub Substitute for cream of tartar as acidic agent to keep beaten egg white/ meringue to hold It's peak form during baking. So can lemon juice !
Moringa recipe
Hi michael, your swiss roll is the best recipe i ve ever tried. Mine was still sticky on the surface bcs i was too afraid too use different temperature other than you use in recipe.. So i only added more time to bake while watching it how it went. My cake thickness is...thick. May be 1.5cm or more. I was very pessimistic. I didnt put any filling bcs i want to test the flexibility of the cake. Goodness! It was really flexible and easy to roll! I plan to bake it again later. The cake texture and shape is very pretty before rolling. No crispy on the sides. I used white vinegar too. I think it is better as you said than cream of tartar.
You are so neat, it satisfies me so much😊
Although my oven is not of good quality. Every time I make this cake it succeeds, in terms of lightness, consistency and consistency.🤩🤩🤩
Thanks Michael very very very much.🤗🤗🤗
From Algeria.🇩🇿🇩🇿🇩🇿
He has such handsome arms.
Michael, why not spread some caramel in the middle, and then roll?
That is how my mum used to make it. Do you know how to make the caramel with a can of condensed milk? Just put it in the pressure cooker for 20 minutes. Delicious. Try it, and let me know how you like it.
B-good.
انت شخص مبدع على فكرة أول مرة بشوف شخص ما بضع الخلة لفحص الكيك بسبب ان الخلة تخرج الهواء مما يساعد على هبوط الكيك وهذا يدل على مصداقيتك تحياتي لك
Hi micheal quick question is loosing the swiss roll skin a sign of failure?? I have tried many recipes n most of them the skin gets stuck to the baking paper what do I do wrong ?? I still have to try your version 😁 but is there a rule of thumb ?? 🤔🤔
If the skin stuck to the baking paper thar means you need to bake a little longer. Every oven is different. Timing is a guide line not 100 percent accuracy. Everyone need to know that to bake anything successfully for the first time is beginner's luck. Good luck. 😊
Michael Lim thanks a lot it does make sense my oven tends to take more time than what recipe requires I will try your recipe and bake it more thanks again 😊😊
Looking forward for your results ;)
You can brush cold water on the baking paper before removing it.
Eliza N*r*ll b
Thanks
more patience and looks good. I tried it..wowww, amazing for the first I'd bake. Thank you.
Very nice, thank you
thank you kahit silent lang pero ang galing talagang detalye natotoo ka talaga mag bake thanks michael lim for sharing your talent hoping na madami pa matotoo sa pag babake👏🏻👌
Hi Michael, I used this recipe in my latest video, a Yule log / Buche de Noel cake, and it was beautiful! I linked to your channel in the video annotations 😊 So thank you & merry Christmas! 🎄✨👍
I listed your ingredients and converted them to US cups and degrees F for our American friends and shared your video link on my blog too, hope that's ok!
Is ok, thanks for letting know. Much appreciated. 👍👍👍
I enjoy your craftsmanship. 😊
FFEAbySawsen
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Looks really good! Fast, simple, and no mess! Wowza, need to try this!!
thank you so much you're very calm person
Zainab the Larry shipper the
Zainab the Larry shipper i
It tastes so good. Thanks for the recipe!
wow very nice thank you
You are welcome. 😊
Ranjani Shanika à,
Hola Michael , Gracias por compartir tus recetas todas son riquísimas ...te felicito, abrazo enorme a la distancia 🤗🥰
looka his muscle sumbdy
kaizer zaveri
kaizer zaveri u spooka me to much looka looka
Beautiful Michael
So lovely clean organised ..
Yum yum 😋
Hello Mr Lim, do we need to spray our pan sheet before putting the batter? Waiting for your reply.Thanks!
Nope. Just line it with parchment on the bottom, that is it.
Thank you very much😊
radhika kulkarni I
My mouth was watering just by looking the first piece you cut. I will do it. Thanks
Wish luck and success. 😊
You are so neat! Amazing!
Thank you. 😊
you seapk Arbic ???
fatiha Annane لا
thanks i ami now making it
+mmdzw florida qedxxfg , v bj
very practical, even if you don't have the extravagant baking tools you can still make yummy rolls for sure! thanks for sharing
Thank you. 😊
i like to eat it with jam, so when can i put the jam into the swiss roll? thankyou so much for the recipe :)
Just spread your jam on the cake before rolling it. 😊
Wooow So beautiful
and helpful for beginners
لو سمحتوا بدي الترجمه بالعربي
متفائل جدا انت مترجم في قناه madebebayt
Thanks for the video Michael. Great recipe. Do keep more video coming.
tough muscles bro👍👌
Jammy Pot
Jammy Pot
😃
Sadieki Green עוגות עוקץ הדבורה
Jammy Pot 🤙🏾
can v use beater instead of folding
Rushfah Ihraz
Rushfah Ihraz Beating and folding is different
The beater will knock the air off the batter and you'll end up with a thin and tough génoise (this type of cake)
Rushfah Ihraz
I try to make this today☺thank u for sharing the vlog dear☺☺
hi can i use wheat flour instead of plan flour? tnx
Nope...
tnx...can i use a hand mixer for the batter?
Nope. 😊
Michael Lim , it's amazing I have try it and everything went well but in the end when I took it from the oven it was so good but after few seconds it went down 😫😫
Probably underbaked or not enough flour maybe
wow looking so yummy...i will try this recipe...thanks sir...
omg. that hand tho 😄
Wow amazing, very simple
can you make a strawberry shortcake roll
Dys. Funcshinal just add strawberry flavoring and pink food coloring to the roll, and make a frosting that had small strawberry chunks in it and spread that on top of the finished roll
It's lovely brother..
Woow
Hello Michael. Thanks for the great recipe. I made it and it turned out really good. Everyone loved it. I will omit the salt next time though. The salt seemed out of place to me.. just personal preference, I guess
thank you for the recipe. Can i put butter instead of the oil ??
I wanna know too if can ?
Yes you can, you can replace oil with melted butter.
yes
Nice work! Easy to follow instructions, perfect looking swiss roll! Thanks for the video.
شكرآ👍👍👍👍👍
Hgfdابين ابوني g
The most beautiful cake I've ever seen!
كل الامتنان والشكر لشخصك الكريم...أتمنى عليك أن تترجم جميع وصفاتك الى اللغة العربية...
😁😁😁😁
Wat
شكرا لصاحب القناة
Thank you brother
وهذه ترجمة بالعربي :
6 صفار بيض متوسط الحجم
60 جرام حليب
60 جرام زيت
1/2 ملعقة- شاي -ملح
1 ملعقة شاي روح فانيلا
120 جرام طحين
6 بياض بيض متوسط الحجم
1 ملعقة شاي خل
120 جرام سكر ناعم
حجم صينية الفرن :
37 سم×24 سم
120 درجة سيليزية لمدة 20 دقيقة ثم
150 درجة لمدة 8 دقائق
الطريقة :
نضع في وعاء كلا من
صفار البيض+الحليب+الزيت +الملح +الفانيلا
ونخفقهم باستخدام ملعقة طعام خفقا جيدا ،نستخدم منخل لننخل الطحين ونضيفه للخليط السابق ثم نمزجه جيدا باستخدام الملعقة
ثم نتركه جانبا
في وعاء آخر نضع بياض البيض والخل ثم نخفقه باستخدام الخلاط اليدوي حتى ينتفخ حجم البيض قليلا ثم نبدأ بإضافة السكر بالتدريج مع عدم التوقف عن الخفق نهائيا وعندما يصبح المزيج قوامه أشبه بالكريمة
نضيف نصف الخليط الثاني (بياض البيض والخل والسكر )إلى الخليط الأول (صفار البيض +الحليب ...الخ) ونحركه -كما بالفيديو- ثم نضيف الخليط الجديد الى الخليط الثاني
بعد ذلك نضع الخليط في صينية الفرن موضوع عليها ورق زبدة ونبدأ بتوزيع العجينة بالتساوي ثم ندخله الفرن من
Ola grande mestre da confeitaria, em primeiro lugar quero parabenizar pelo lindo trabalho. Gostaria de saber de você se posso colocar em forma maior fazendo em camadas mais finas para enrolar varias camadas uma após a outra tipo bolo de rolo.
What's the reason to add white vinegar into egg white?
to stabilize the meringue.. same function as cream of tartar when you make meringue cookies
Nur Inas Zaidi
Thank you!
Nur Inas Zaidi what happen if i change it to cream of tartar..its will be same right?
+Wan Qayyum yes.. it is same
Saludos desde Venezuela, trabajas con tanto amor tus productos que observar tus vídeos es todo un placer y motiva a prepararlos
When you're incorporating mirange into a mixture, do it lightly as you could easily break the air bubbles and also make sure to sprinkle some sugar crystals on top of the Swiss role as soon as it's out of the oven
What are the sugar crysyals for?
@@aisagowharvarhaghighi7047it means castor sugar. Plain white sugar.
Yes i know but i mean like what does it do? Just for taste?
@@aisagowharvarhaghighi7047 oh sorry I read it wrong. It's to retain the moisture in the sponge.
Olá Michel Lin. Adoro suas receitas. São sempre os mesmos ingredientes e você não abre uma lata sequer.SHOW PARABÉNS.
Thanks for the compliment. 😊
😗
hello can I put some fruits like filling
Off course you can,
that s ok
Beautifully done. Have to try it.