Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make a swiss roll?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make a swiss roll?),it will help you,my kids.
Answers:
Push him on the ground and kick him down a hill.
Other Answers:
two words. a barrel and a waterfall.
Swiss Roll Recipe
3 eggs
2 drops of vanilla essence
110 grams / 3? oz of castor sugar
75 grams / 2? oz of flour
2 to 3 tablespoons of raspberry jam
? cup of icing sugar
Preheat the oven to 210°C, 410°F or gas mark 6?. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.
Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.
Source(s):
http://www.cuisinedumonde.com/swiss_roll.html
It's like a giant HO HO.
6 medium eggs
3/8 cup of sugar
3 drops of vanilla essence in 1 tablespoon of sugar
7/8 cup all purpose flour
1/2 teaspoon of baking powder
filling
13oz jam
1/4 cup icing sugar
1. preheat oven at 400 degrees F. Grease and line the baking sheet with baking parchment.
2.To make the sponge mixture, whisk eggs in aa mixing bowl using a hand mixer with whisk at highest setting forr 1 minute until foamy. Mix together the sugar and vaniallia sugar, sprinkle into egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together flour and baking powder, sift and stir quickley into the mixture at lowest setting.
3. Spread the sponge mixture on the baking sheet and put the baking sheet in the oven. Bake for a bout 15-20 minutes.
4. IMMEDIATELY after taking it out of the oven release the sponge from the edge of the baking sheet, turn it onto the a damp dish towel. Remove the parchment paper carefully and cut off any dark baking crust. roll it up in the towel so it doesn't harden well you get the filling ready.
5. To make filling , rub jam through a sieve. Spread jam evenly over the whole sponge. Roll up the sponge on the long side. refrigerate and dust with icing sugar before serving,.
Enjoy this is a true german reciepe so it is delicous
Source(s):
Dr. Oetker Baking Today The original
give this banana swiss roll a shot : ( u know u got some bananas leftovers, peels turning black, it's like too yucky to eat anymore, didn't wanna throw them away )
ingredients : 7 eggs, 120g sugar, 140g of plain flour, 80g of butter, few drops of banana/vanilla essence.
fillings : 250 g mashed banana flesh, 2 tbsp of lemon juice,
1 pk. of gelatine powder, 1 tbsp of water, 100 g of whipped fresh cream, 10 small cherries (halved)
1) preheat oven to 400F. line a 10x14 inch tray w/baking paper.
2) in an electric mixer, beat eggs, sugar until light & fluffy. + essence, mix in flour, gradually fold in, & melted butter.
3) spread mixture into tray, bake in oven for about <10 min. let cool.
4) in a hot heated pan, melt gelatine w/water , + the mashed bananas, lemon juice, fold in whipped cream & cherries. turn off heat.
5) remove cake onto sheet of paper, remove lining paper. spread the fillings over the cake, roll gently from wide end, using paper to lift cake & guide as u roll. refrigerate for a bit. ready to cut up into desired slice.
can top off cake w/more whip cream & some chopped roasted walnuts/pecans/almonds if u like.
enjoy !!
CHOCOLATE SWISS ROLL
CAKE:
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa
FILLING:
1/4 c. Crisco
1/4 c. butter
1/2 c. confectioners' sugar
1/2 tsp. vanilla
About 4 tbsp. marshmallow fluff
Preheat oven to 375 degrees. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with waxed paper or foil. Grease generously. Beat eggs in small bowl on high speed until thick, about 5 minutes. Pour into larger bowl. Add sugar gradually. Beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes.
Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Remove foil. Trim stiff edges if needed. Roll cake up with towel. Cool on cake rack, 30 minutes or more. Unroll cake and spread with filling.
FILLING: Cream all ingredients, beginning with first 3 then add vanilla and marshmallow. Beat until smooth. Spread on chocolate Swiss roll, then roll up. Cake can be sprinkled with confectioners' sugar.
Source(s):
cooks.com
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make a swiss roll?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make a swiss roll?),it will help you,my kids.
Answers:
Push him on the ground and kick him down a hill.
Other Answers:
two words. a barrel and a waterfall.
Swiss Roll Recipe
3 eggs
2 drops of vanilla essence
110 grams / 3? oz of castor sugar
75 grams / 2? oz of flour
2 to 3 tablespoons of raspberry jam
? cup of icing sugar
Preheat the oven to 210°C, 410°F or gas mark 6?. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.
Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.
Source(s):
http://www.cuisinedumonde.com/swiss_roll.html
It's like a giant HO HO.
6 medium eggs
3/8 cup of sugar
3 drops of vanilla essence in 1 tablespoon of sugar
7/8 cup all purpose flour
1/2 teaspoon of baking powder
filling
13oz jam
1/4 cup icing sugar
1. preheat oven at 400 degrees F. Grease and line the baking sheet with baking parchment.
2.To make the sponge mixture, whisk eggs in aa mixing bowl using a hand mixer with whisk at highest setting forr 1 minute until foamy. Mix together the sugar and vaniallia sugar, sprinkle into egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together flour and baking powder, sift and stir quickley into the mixture at lowest setting.
3. Spread the sponge mixture on the baking sheet and put the baking sheet in the oven. Bake for a bout 15-20 minutes.
4. IMMEDIATELY after taking it out of the oven release the sponge from the edge of the baking sheet, turn it onto the a damp dish towel. Remove the parchment paper carefully and cut off any dark baking crust. roll it up in the towel so it doesn't harden well you get the filling ready.
5. To make filling , rub jam through a sieve. Spread jam evenly over the whole sponge. Roll up the sponge on the long side. refrigerate and dust with icing sugar before serving,.
Enjoy this is a true german reciepe so it is delicous
Source(s):
Dr. Oetker Baking Today The original
give this banana swiss roll a shot : ( u know u got some bananas leftovers, peels turning black, it's like too yucky to eat anymore, didn't wanna throw them away )
ingredients : 7 eggs, 120g sugar, 140g of plain flour, 80g of butter, few drops of banana/vanilla essence.
fillings : 250 g mashed banana flesh, 2 tbsp of lemon juice,
1 pk. of gelatine powder, 1 tbsp of water, 100 g of whipped fresh cream, 10 small cherries (halved)
1) preheat oven to 400F. line a 10x14 inch tray w/baking paper.
2) in an electric mixer, beat eggs, sugar until light & fluffy. + essence, mix in flour, gradually fold in, & melted butter.
3) spread mixture into tray, bake in oven for about <10 min. let cool.
4) in a hot heated pan, melt gelatine w/water , + the mashed bananas, lemon juice, fold in whipped cream & cherries. turn off heat.
5) remove cake onto sheet of paper, remove lining paper. spread the fillings over the cake, roll gently from wide end, using paper to lift cake & guide as u roll. refrigerate for a bit. ready to cut up into desired slice.
can top off cake w/more whip cream & some chopped roasted walnuts/pecans/almonds if u like.
enjoy !!
CHOCOLATE SWISS ROLL
CAKE:
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa
FILLING:
1/4 c. Crisco
1/4 c. butter
1/2 c. confectioners' sugar
1/2 tsp. vanilla
About 4 tbsp. marshmallow fluff
Preheat oven to 375 degrees. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with waxed paper or foil. Grease generously. Beat eggs in small bowl on high speed until thick, about 5 minutes. Pour into larger bowl. Add sugar gradually. Beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes.
Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Remove foil. Trim stiff edges if needed. Roll cake up with towel. Cool on cake rack, 30 minutes or more. Unroll cake and spread with filling.
FILLING: Cream all ingredients, beginning with first 3 then add vanilla and marshmallow. Beat until smooth. Spread on chocolate Swiss roll, then roll up. Cake can be sprinkled with confectioners' sugar.
Source(s):
cooks.com
correctness,It's Non-profit and only for informational purposes.
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