Strawberry Swiss roll is a very delicious roll cake because of its beautiful appearance, sweet filling, and soft crust, which is always loved by people. Dali Garden's Swiss cake roll sells best with strawberry flavor. Recently, I have seen many people like to make bread and cakes at home, so I wondered if I could come up with some patterns.

Today, let's learn how to make strawberry Swiss roll, with a rich creamy filling and a soft, sweet crust. It's easy to learn this recipe and won't crack.

Strawberry Swiss Roll

Ingredients:

Low-gluten flour 65g; Corn oil 40g; Sugar 40g; Milk 50g; Eggs 4; Milk powder 2 scoops; Cream 130g; Strawberries 7

Steps:

Making the cake base

➊ First, separate the egg whites and egg yolks, and make sure there is no oil or water in the bowl.

➋ Take a clean bowl, add 50g milk and 40g corn oil, and stir until the water and oil are not separated.

➌ Add 65g sifted low-gluten flour, and beat in an ‘Z’ shape until smooth, pay attention not to create too much air, don’t beat in circles.

➍ After mixing well, pour into the bowl containing egg yolks, and gently stir twice with a silicone spatula until it's smooth and without any powder particles. Set aside for later use.

➎ At this time, preheat the oven.

➏ Take out the bowl containing the protein liquid (you can add a little lemon juice), and beat with an electric beater. Divide three times and add sugar.

First time: Beat until large bubbles appear, add one-third of the sugar.

Second time: Beat until it becomes white and viscous, then add one-third of the sugar.

Third time: Beat until lines appear, add the remaining sugar.

➐ Beat the egg whites until they form a small J-shaped bubble (⚠️This step is very important), pay attention to the egg white wall should also be beaten until it can stand up, while beating, rotate the bowl, make the protein beat more evenly.

➑ Take one-third of the meringue and add to the egg yolk mixture, gently swipe with an ‘I’ shape, don’t draw circles, the strength should be light, the speed should be fast.

❾ After mixing well, pour it into the remaining protein foam, first gently beat with an electric beater twice, then swipe with a silicone spatula.

❿ After mixing well, pour it into the mold (mold is pre-lined with parchment paper), and use a silicone spatula to spread it evenly. Gently vibrate several times to remove the bubbles. Then put it into the oven, upper and lower fire 170 degrees for 20 minutes.

➫ Prepare a new piece of parchment paper. After the cake comes out of the oven, immediately cover it with parchment paper. Remove the baking pan, peel off the bottom parchment paper, and let the cake cool.

Making the filling:

➊ Wash and slice 5 strawberries into pieces, and reserve 2 for decoration.

➋ In 130g of heavy cream, add 2 scoops of milk powder and sugar (sweet people can add 5g sugar).

➌ Beat with an electric beater until a firm state, about turning the bowl and the cream doesn't fall off.

➍ Cut off two edges of the cooled cake diagonally, evenly smear a layer of whipped cream, and spread strawberry pieces in one-third. Then smear the remaining cream on the strawberries, use a rolling pin to roll the cake to shape.

➎ Wrap the rolled cake with plastic wrap, and put it in the refrigerator for half an hour, cut off the head and tail two pieces.

➏ Finally, you can squeeze cream on the cake, add strawberries and sprinkle with powdered sugar for decoration. This super delicious creamy strawberry Swiss roll is finally completed!!

This article contains part of the content from Xiaohongshu. The article has been adapted and reprinted with the permission of the original author

A delicious creamy strawberry Swiss roll is now ready. If you think this article is satisfactory, please leave a like and follow!