Swiss Roll Cake A:Egg yolk 80g (around 3) + Salt 1g + Sugar 35g B: Egg white 120g (around 3) + Sugar 56g C: Cake flour 72g D: Vegetable oil 40g + milk 40g *together Filling: Unsalted butter 90g Condensed milk 35g Salt 0.5-1g Pre-heat over 338F (170C) Line baking paper on pan 1. Beat “A” until it turn light yellow/white and thick 2. Beat egg white to middle fluffy then add sugar slowly ***not to stiff is the best 3. Add “A” in egg white use spatula *mix it fast and light, turn bowl when mixing 4. Sieve “C” in batter, mix well w/spatula 5. Use a little bit batter and mix with “D” first, then add it to batter *mix it fast and light, turn bowl when mixing 6. Pour batter in pan, make the surface flat and even. Remove air 7. Bake 20 to 25 min 8. Set aside let cool, put wax paper on top 9. Beat “filling” until white and thick 10. Flip cake upside down, cut 2 long edges and 1 short straight, cut the other short edges sideway. Very lightly cut 3 lines (DON’T cut through!) near the sideway edge 11. Spread filling on top evenly 12. Start rolling *watch this video again! Rolling it is the hardest part lol 13. Refrigerate for one hour . Enjoy :)
Bleached flour is banned in Europe and Australia (we understand this is for health reasons). For most cake recipes using cake flour (non-self raising) you can use plain flour, or some people like to add cornflour (cornstarch) to help reduce the protein content. For 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornflour - in metric terms use 105g plain flour plus 20g cornflour per 125g flour in the recipe.
Hi Chef, thank you for your detailed video tutorial. I'd like to know other than taste, does salt have any function when added to egg yolk? Can I leave it out? Thank you.
Swiss Roll Cake
A:Egg yolk 80g (around 3) + Salt 1g + Sugar 35g
B: Egg white 120g (around 3) + Sugar 56g
C: Cake flour 72g
D: Vegetable oil 40g + milk 40g *together
Filling: Unsalted butter 90g Condensed milk 35g Salt 0.5-1g
Pre-heat over 338F (170C)
Line baking paper on pan
1. Beat “A” until it turn light yellow/white and thick
2. Beat egg white to middle fluffy then add sugar slowly ***not to stiff is the best
3. Add “A” in egg white use spatula *mix it fast and light, turn bowl when mixing
4. Sieve “C” in batter, mix well w/spatula
5. Use a little bit batter and mix with “D” first, then add it to batter *mix it fast and light, turn bowl when mixing
6. Pour batter in pan, make the surface flat and even. Remove air
7. Bake 20 to 25 min
8. Set aside let cool, put wax paper on top
9. Beat “filling” until white and thick
10. Flip cake upside down, cut 2 long edges and 1 short straight, cut the other short edges sideway. Very lightly cut 3 lines (DON’T cut through!) near the sideway edge
11. Spread filling on top evenly
12. Start rolling *watch this video again!
Rolling it is the hardest part lol
13. Refrigerate for one hour
. Enjoy :)
💕💕
@@ChefChusKitchen Hello 我係香港出世，而家住L A。希望我的英文食譜可以幫到你的fans 🙂
多謝你的文字演繹, I just got lost from the video
@@hokali I'm glad it helped :)
阿弥陀佛，多謝
2:49 下了低粉後，沒有示範點拌勻麵糊，就直接跳到做油、牛奶混合了！是否漏咗？
Chu Sir 多謝你將食譜寫在video 內、這很方便我們學習、希望你以後既video 也將食譜寫出來！謝謝🙏🙏🙏
朱sir，我第一次看到先拌勻蛋黃及蛋白糊再篩入面粉的做法，但沒有看到此時的翻拌手法及面糊的狀態，難度大嗎？等會試一試。多謝朱sir的全新做法！
謝謝chef Chu 超靚又正🉐🉐🉐👍🏻👏🏻
360度零死角 = Beauty then my wife 🤣🤣🤣🤣 笑到肚子痛
其實"then"係咪 "than" / "as" 呢😛😛
師傅,請問卷蛋糕時,是從那邊卷起？從short edge sideway or short straight?
亞sir,我整左啦，但唔靚不過真係好好味，多謝。
瑞士卷做得好靚😍
為何牛油餡打極也不太白
0.44 落完鹽之後，落左乜？謝
太棒了❤感謝分享
这种做戚风的方式感觉很高级
我媽媽好鍾意食 我哋住嘅地方又買唔到 唯有自己親自嘗試做. 之前睇咗其他片做嚟做去都唔成功,直至發現到你嗰條片真係成功咗呀,多謝你
蛋糕燶邊我至愛😋😋😋😋
下欄
朱sir,. 蛋糕整咗出来好好吃，不过我整到唔系好靚，个面头会喇皮，请问系唔系个火侯唔够不高啊。
❤❤❤謝謝分享
蛋糕我想減一半油。中間的奶油，可否用鮮奶加糖加大菜取替？胆固醇和糖尿病，若不小心便容易患上。😂
冇咁柔軟
朱sir你好，想問下點解做完放入雪櫃啲cream會硬咗？🙏🙏🙏
會
‘Beauty then my wife”🤣‼️
朱sir，請問平時餅店個啲瑞士卷，不用放雪櫃，可常溫放的，是同樣的內餡嗎？
@@EC-jj3sw 牛油內餡是可以的
好我用28cm x 28cm的盤，是否須要調整材料的份量？
可以教整牛乳蛋糕卷嗎
Chef Chu, What is the size of the pan?
最后撒糖粉的手勢怎麽和chocolate cacao那麽似？
Put it in the freezer for 1 hour?
朱師傅，請問焗好蛋卷之後用來包蛋卷的紙叫甚麽，英文名又甚麼。
謝謝
我們只是叫普通的，不沾布
@@ChefChusKitchen 謝謝😊
朱sir呢隻背景音樂好吵耳😂😂😂
How come the video changed from Cantonese to English? There's two ENG videos. The video isn't as clear now as you're not talking :/
請問糖同油最低可以減少到幾多？謝謝
９：０５ ３６０零死角 ｂｅａｕｔｙ ｔｈｅｎ ｍｙ ｗｉｆｅ ．．ｈａｈａｈａ
謝謝回覆🙏🙏
試食專員不說好味的話會沒有玩具🤣，想請問朱sir，整好後是要放冷凍一小時，即係放冰格是嗎？為何不是放冷藏格呢？
Chu sir, 我整咗2次都甩皮，係咪面唔夠亁身？我用parchment paper,會唔會都會大機會黐咗層皮出嚟？請求教一下，同埋係咪趁暧就要卷呀？謝謝🙏
我的情况同你一样,之后我调高温度烘,就ok 👌 jor 😊
朱sir 如果是用代蛋白粉的話是一樣的做法呢？
真係靚到不得了呀
个蛋糕焗得好靚仔。正呀。
正
好勁
朱sir，請問是蛋黃打發過度/不夠，會令糕皮卷起時裂開？還是問題出於蛋白漿？
想請問如果28x28cm模，份量應該如何調整？
朱Sir 我是新綱友看你做麵包好松軟但我做出來不是太松軟的，你有什麽秘方？下次可以教做綠茶面包嗎？
想請問這個配方可做6寸蛋糕嗎？烤溫及時間要調整嗎？
可，要
Chef Chu's Kitchen 請問應如何調整？這個食譜，我做瑞士卷很成功，好好味😋但昨晚用6寸模就失敗了⋯還有，用6寸模不用加牛油紙，對嗎？
想问一下放进冰箱冷藏今早拿出来，有点干，是真常的吗？一做出来的时候很松软
請問 蛋黃80g 、蛋白120g 即幾多隻蛋？
每個蛋黃約20g, 一隻蛋大概55g
阿sir... 請問你係用邊款焗爐架 ?.?
完美！😍
請問應該用咩刀切最好？
我用普通刀咋
輕切嗰三刀應該係近先捲那邊喎，因為方便D捲...切近尾那邊有咩作用？！
係丫，三力係做頭，尾力係方便收尾
I tried baking the swiss roll, but the cake roll skin sticks to the parchment paper. What can do to avoid this?
烘乾身點
想問中間想整紅豆餡， 紅豆蓉要溝咩先岩？
奶油霜打發有咩機巧？我打唔到企身，打幾耐？
什麼叫旦糕粉、是什麼粉呢！
Cake flour
Bleached flour is banned in Europe and Australia (we understand this is for health reasons). For most cake recipes using cake flour (non-self raising) you can use plain flour, or some people like to add cornflour (cornstarch) to help reduce the protein content. For 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornflour - in metric terms use 105g plain flour plus 20g cornflour per 125g flour in the recipe.
如果我要一次考四個 瑞士卷
請問那烤盤的長寬要怎麼選呢
「竅妙」輕切三刀👍👍👍
方便啲做嘢啫
輕切嗰三刀應該係近先捲那邊喎，因為方便D捲...切近尾那邊有咩作用？！
朱sir請教下呢個做法同我平時唔同？ 你的低筋麵粉係加蛋白到我平時係落蛋黃度，
比例
学习学习。
朱sir 我見到個角，被我咬左一啖既角🤣🤣🙈
請問是否在切三刀那面開卷？因為沒有說明！
是的。方便起手容易捲起
谢谢
我焗爐無上火，蛋卷經常掉皮，該怎麼辦😭
為何捲的時被有剖份點舔起來
朱sir, 餡的部分大概打幾耐才能變白色？
我用高速大約3分鐘
@@ChefChusKitchen thanks 朱sir！我打了6,7分鐘仍然是黃色，等我再研究下🙏🏻
@@aimeeleilei6986 用量杯打
请问为什么低粉，植物油和牛奶放到蛋黄和蛋白霜混合后才加，作用是什么？
蛋黄的乳化作用可以让油和水(奶)混合
Is the brown color wax paper?
係
用牛油紙可以嗎？@@ChefChusKitchen
@@tszhunglee4983 可以嘅
請問，怎麼樣卷好時，不脱皮呢？
朱sir，如果转朱古加味，份量是否一样
大約五-8克朱古力粉
@@ChefChusKitchen 咁洗吾洗减低粉
朱sir，請問你做戚風蛋糕同捲蛋係用熱風對流定係上下發熱線呢？謝謝
請問你油紙那邊甩不開。第一次做是成功的，第二次做甩不開為什麼是我做錯了嗎？
想問如果無不粘布，可以用咩代替?
牛油紙
不粘布英文是什麼？
Fanny Hon non stick paper
Beauty then my wife😂😂😂
攪低粉都是輕手拌勻嗎？發覺很難拌勻，片中沒有
shirley Yeung 我都係呀 唔暈
Me too
Me too
我有用牛油纸，但脱皮，不知道錯了什麼？請指教。
有冇凍先反轉
我做的也是，一出炉就脱纸，全脱皮了
朱sir 你好👋請問可以改成朱古力味或者咖啡味嗎🙏🏻
當然可以了
朱古力或咖啡粉大約加幾多喔🙏🏻🙏🏻
8g左右
Hi Chef, thank you for your detailed video tutorial. I'd like to know other than taste, does salt have any function when added to egg yolk? Can I leave it out? Thank you.
Justina W balance sweet
@@ChefChusKitchen Thank you chef! :)
朱sir 你好
蛋糕是否要待涼先放cream ?
Yes you must!😃
@@ChefChusKitchen 😅😅怪不得～～～～啲cream 溶晒😅😅😅
都係失敗左，打完蛋白再加低粉真係好高难度，撹得耐又消泡，撹得數耐又撹唔均勻
慢慢來唔好急
請問為什麼我用了黃油紙後表面的蛋糕皮被粘走啦？
你要買啲好啲嘅油紙
呀sir, 點解我焗緊果陣旦糕會漲到好似枕頭咁？出焗鄧佢一下就搞到個面皺晒皮🤦♀️🤦♀️🤦♀️
底火高？
我估係蛋白打發過度，好似戚風蛋糕咁
請問 你 旦糕 pan size 有幾大？
23x33
@@ChefChusKitchen 謝謝你。
試左, 掂呀! 謝謝 朱SIR
facebook.com/groups/312637825854222/1020560111728653/?comment_id=1020607941723870¬if_id=1588428666760226¬if_t=group_comment
歡迎加入我們的群
🐷🐍好正喎😍😂beauty than my wife🤣🤣
比你發現左
请问老师。通常我看到的是蛋黄＋油＋粉＋奶搅拌均匀。后打发蛋白才和蛋黄糊加在一起。和老师的做法有什么不同的吗?
比例不同做法也不同
@@ChefChusKitchen 老师的做法我还没有做过。我会试下然后交功课😊
點解我打牛油打極都係原狀﹖
凍？
这音乐真是令人头疼啊 看不下去了
有埋中英字幕組，勁
比你見到
師傅 所有程序都沒有問題，只有有最後切的時候脫皮，請問那一個步驟有問題？
係咪烤得唔夠乾爽
@@ChefChusKitchen 都乾爽呀！
我試試第二次做會不會有這個情況！
想開下蛋黃打起同唔打起有咩分別？
我見好多食譜蛋白質都不用打起
你應該係講全蛋打發嗎
Chef Chu's Kitchen 唔好意思，原來我打錯晒啲字😅
不是呀，都係分蛋法，但只係打起蛋白，蛋黃不打起，所以想問下蛋黃打起同唔打起有咩分別🙏🏿
cheng winghong 打起蛋黃叫法式
生油？足否煮嘢果D？
冇味既油都可
Chef Chu's Kitchen Thx
呢个版本个人觉得糖太多了
👍🏻👍🏻👍🏻
切了3刀那邊是最裡面？
support
lol your english captions, laugh die me. I kind of miss your colourful voiceover commentary though.
如果俾我食，我會仲大聲過豬仔😂😂😂
One side show ad for video all times . That way pull me to watch ad .I won't watch again
請問如果沒有煉奶可以用別的替代做內餡嗎？可以的話要放幾公克？謝謝🙏
糖佔牛油重量10~20%
岩岩再睇先睇到” cut bin bin” 🤣🤣
請問你個盆是否23 x 23 cm ? 好似長方形咁？
It is 23 x 33 cm
Why don’t u say pcs of eggs instead is gram 🙄🙄🙄
超勁難卷，失敗咗😕試左三次，卷親都爆裂😞
放群組比我地睇
Chef Chu's Kitchen okay 👍🏻
Chef Chu's Kitchen Just posted it. 多謝你嘅食譜！我跟你嘅食譜做其他嘢食好🉐️！掂！叫家姐在香港幫忙買你的書💕加油💪支持
Chef Chu's Kitchen thank you so much for your help!! I did it. 💕re-post new picture @ the group
完全睇唔到係點捲🤣🤣🤣神乎其技😱
這個內餡的卡路里好可怕