Cream creamy Swiss roll cakes

noyon696 (46) in food •  3 days ago

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Ingredients:

2 eggs
half cup of half cup
1 tablespoon crushed milk
sugar equal to
half a teaspoon vanilla essence
1 tablespoon soybean oil
food 2 table spoons of choice or choice.
Baking powder half tea spoon half
baking parchment or ordinary white paper
10 "cornered baking pan, one / one and a half inch high
prawn

First mix the flour with baking powder and mix it with the coriander powder. If the white part of the bamboo is done very well, then with the help of yolks and bits with a little sugar.
When the sugar melts, mix well with vanilla essence and food color and make a bit of it.
Now mix the flour with a big spoon, make a bit of flour and mix
it with 1 tablespoon of oil mixed with
barking tray in the baking tray, spread the baking parchment,
tray should be one / half inch thick and equal to this should be
mixed together. Bake 10-15 minutes in an electric oven to 180 degrees will
occasionally need to check if somebody can be tough
when you're down, sabadha Take the paper off
the cold cream on top of the cake and spread good
Slowly roll the foil paper or ordinary paper, sprinkle with shredded parchment paper and keep it in normal fridge for one hour, roll out to set aside for
two sets of cut
creams.

Ingredients:

Soft cream 100 g (If the butter is not too soft, then the cream will not be good.) If the butter is soft then it should be done with the fingers and make a quick cream)
A little more than half a cup of icing sugar or sugar beet (Measurement) Cup)
Cold Liquid Milk 3/4
Tablespoon Vanilla Essence Semi Tea Spoon

Preparation Method:

First mix the egging sugar with butter and bit it with electric beetroot in bigger containers.
Then
beat the vanilla and beat it for 2/3 minutes.
Mix bits by mixing very cold milk.
After mixing the milk, all sugar will melt and cream will be worn by worms, if it seems that the sugar does not dissolve then give more milk.
Special Note

Especially during baking, be careful that the cake is too quick. After being baked long the cake will be hard! If the tray is higher in the middle of the tray, but the cake will not grow, it will be tough in the middle.

Diameter, your Swiss roll is ready. Cut the roll to a small piece and serve it. And if you want to save, then definitely save in the freeze Normal.
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