How to Make Mango Swiss Roll
Mango Swiss roll is a dish that many people can make, with different methods leading to varied flavors,Cooking Network They share the method for making mango Swiss roll; it's simple and delicious. Mango Swiss roll made in this way is fragrant, sweet, and savory, combining multiple tastes. Many similar dishes can be prepared using a similar method.
Mango Swiss roll Ingredients Introduction
Main ingredients:
Low-gluten flour (70 grams) Corn starch (15 grams) Eggs (4 pieces) Butter (100 grams) Orange juice Fine sugar (for egg yolk) (20 grams)Protein Corn oil (45 grams)
Corn syrup (50 grams)
Egg yolks Egg whites(45 grams) Fine sugar (whipped cream) (10 grams) Mango pieces ( )Mango Swiss roll preparation steps: 1. Prepare the ingredients.2. Separate egg whites. 3. Separate egg yolks, add fine sugar for yolk mixture.
4. Mix well, then add orange juice.
5. Continue mixing, add corn oil.
6. After mixing evenly, sift in 1/3 of the low-gluten flour and corn starch mixture.
7. Gently fold in, then sift in the remaining 2/3 of the dry ingredients.
8. Fold until combined, make egg yolk batter for later use.
9. Beat egg whites to large bubbles, add 1/3 sugar.
10. Continue beating to fluffy state, add second sugar.
11. Add remaining 1/3 sugar when visible patterns appear.
Beat until soft peaks form; overbeating should be avoided.
12. Take 1/3 of the egg white foam and mix with yolk batter gently.
13. Pour the rest of the egg whites into the mixture, fold carefully.
14. Pour the batter onto a prepared baking sheet, smooth with spatula, shake out air bubbles.
Preheat oven to 150°C, bake for 20-25 minutes then increase heat to 170°C for an additional 5 minutes.
16. This is how it looks after 15 minutes of baking.
Whip the butter cream in ice water until it reaches a specific state.
Until the cream forms straight peaks, use it immediately.
19. Whip the cream until it forms stiff peaks; set aside for later use.
15.Mango pieces are prepared in advance. Remove from oven and cool on a wire rack.
Once cooled completely, spread the butter cream and mango pieces, roll up.
Due to the delay caused by whipping the cream,
the cake roll has become a bit hard after cooling, making it difficult to roll with fruits and cream.
23. Place in the refrigerator for half an hour to chill.
24. Cut into uniform pieces.
A closer view clearly shows the shape of the cake roll; this design is somewhat peculiar.
Standing up, it looks rather awkward; quite frustrating.
Here's a close-up photo.Take a picture horizontally to show its beauty.Tips: 1. Whip cream in ice water and monitor closely to avoid over-whipping.
2. If the process is too slow, refrigerate the whipped cream first; it can be stored for up to a day if not fully used.
3. The cake should cool before spreading with cream, otherwise it will melt, but it shouldn't be left too long or it might become too hard to roll.
4. Use minimal fruit and cream so the roll is easier to make.The cake roll has an unusual shape, somewhat awkward to look at.
26. Standing straight, it looks really odd and bothersome, frustrating me.
27. A close-up shot.
28. It's also beautiful when laid down.
2Tips:
1. The whipped cream should be beaten in ice water; always watch its state and don't overwhip to avoid a grainy texture.2. If you can't keep up, refrigerate the whipped cream first. Leftovers can be stored in the fridge for one day without issues. 3. Allow the cake to cool before applying the whipped cream; otherwise, it will melt. However, don't let it cool too long or it will become too hard to roll.
4. Don't use excessive fruit and cream, as this can make rolling difficult.
After the cake roll has cooled, you can spread the whipped cream; otherwise, it will melt.
Do not use too much fruit or whipped cream, as this makes it harder to roll.
