Swiss Roll

Material A

• 6 egg yolks (me: medium size)
• 80 ml vegetable oil (me: canola oil)
• 100 ml UHT liquid milk
• 85 gr low pro flour
• 15 grams of powdered milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Material B

• 6 egg whites
• 1/2 tsp cream of tartar
• 110 gr fine granulated sugar

How to make

• 1. Team vegetable oil for 60 seconds. Remove from the stove, then pour the liquid milk, mix well, add the flour and milk powder while sifting, whisk until well blended. Add vanilla, salt and egg yolks one by one while whisking until the mixture is smooth. Set aside.
• 2. In another bowl, mix the egg whites using the Hand Mixer MX-200 @mito.id on low speed until foamy, add COT then add sugar gradually while increasing mixer speed, mixer until soft peak.
• 3. Enter 1/3 of the white mixture into the yellow mixture, mix well. Mix into the remaining white mixture, mix well.
• 4. Pour into a 24x24x4cm tin (if you don't want a thick roll, you can use a 26x26x4cm pan, in the video it says 26x26x26cm ), leave a little dough then put chocolate/blackforest paste, put it in a piping bag.
• 5. Give motifs like in the video.
• 6. Bake with a temperature of 170 C on top and bottom for 22 minutes / until cooked, adjust to your respective oven.

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