Dish Name: Rolo Suíço (Swiss Roll) Cook Time: 45 minutes Yield: one small swiss roll (double the recipe for a larger roll) Cook: Analia Borges (@analia.borges.3154) Ingredients: Dough: 12 dozen eggs (6 egg yolks and 6 egg whites) 9 tablespoons of sugar 8 tablespoons of flour 1 teaspoon of baking powder Filing: 1 teaspoon of cornstarch 2 tablespoons of cocoa powder 41/2 tablespoons of sugar ½ teaspoon baking powder 1 cup of milk 1 egg yolk Directions: Preheat oven 350°F Beat the egg whites until a stiff - place in a bowl Beat yolks and sugar until double fluffy (3 to 5 minutes); Add baking powder and flour and beat for a couple of minutes. Fold in the egg whites, in two patches. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up. Layer a baking sheet with parchment paper sprayed with cooking spray Bake for approx. 25 minutes until lightly golden Filing: Blend the corn starch, sugar, and cocoa powder Add cold milk into a saucepan, add the blend; heat is on medium heat; whisk the mixture together until smooth; add the egg yolk and whisk well; add milk if needed for the consistency of the filing (you want it to easy spread) Remove the dough, with parchment paper onto a slightly damp dish cloth. Evenly spread the filling onto the dough. Use the parchment paper to gently push the roll so it is taut. Make sure that the seam-side is facing down, and seal the ends of the parchment paper. Lightly drizzle sugar over the roll.
Simply delicious
Quais sao as cuantidades i a temperatura
Dish Name: Rolo Suíço (Swiss Roll)
Cook Time: 45 minutes
Yield: one small swiss roll (double the recipe for a larger roll)
Cook: Analia Borges (@analia.borges.3154)
Ingredients:
Dough:
12 dozen eggs (6 egg yolks and 6 egg whites)
9 tablespoons of sugar
8 tablespoons of flour
1 teaspoon of baking powder
Filing:
1 teaspoon of cornstarch
2 tablespoons of cocoa powder
41/2 tablespoons of sugar
½ teaspoon baking powder
1 cup of milk
1 egg yolk
Directions:
Preheat oven 350°F
Beat the egg whites until a stiff - place in a bowl
Beat yolks and sugar until double fluffy (3 to 5 minutes); Add baking powder and flour and beat for a couple of minutes.
Fold in the egg whites, in two patches. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up.
Layer a baking sheet with parchment paper sprayed with cooking spray
Bake for approx. 25 minutes until lightly golden
Filing:
Blend the corn starch, sugar, and cocoa powder
Add cold milk into a saucepan, add the blend; heat is on medium heat; whisk the mixture together until smooth; add the egg yolk and whisk well; add milk if needed for the consistency of the filing (you want it to easy spread)
Remove the dough, with parchment paper onto a slightly damp dish cloth. Evenly spread the filling onto the dough. Use the parchment paper to gently push the roll so it is taut. Make sure that the seam-side is facing down, and seal the ends of the parchment paper.
Lightly drizzle sugar over the roll.