Delicious Swiss Roll recipe
Biscoff Swiss Roll
Swiss Roll
Ingredients
50 gr oil
70 gr key flour, sifted (I used 75 gr)
80 gr liquid milk
1 whole egg
4 egg yolks
4 egg whites
70 g powdered sugar gula
1/4 tsp COT/1 tbsp lemon juice air
pinch of salt
30 gr biscuit biscoff (5 pieces) crushed)
Way
Heat the oil, just until it's warm then
Turn off the stove then add the flour, mix well
With a whisk, pour in the liquid milk & mix well
Cool briefly, add whole eggs, stir
evenly, followed by 1 by 1 egg yolk, mix well. to
egg yolk is gone. Set aside
Beat egg whites, salt and orange juice
until fluffy, then add sugar masukkan
Gradually, mix continuously until soft peak
Add biscoff biscuits to the dough
egg yolks, then enter the egg white mixture
into the egg yolk mixture gradually stir until
average(3 stages)
Pour the dough into a 28x28/30x30 pan, flatten it
with a spatula
MITO Oven @mito.id 28 L
-175" 10 minutes fire up and down
-150" 10 minutes fire up and down
-140" 10 minutes / until the fire is cooked up and down
After it's cooked, remove it from the pan, wait for the temperature
room. Spread frosting, roll up. Compact.
Let set in chiller (1-2 hours).
Cream Cheese Biscoff Frosting
100 gr non dairy whip cream (I use vivo)
200 gr cream cheese at room temperature
75 powdered sugar
Vanilla to taste
30 g biscoff biscuits (crushed)
Beat cream cheese, vanilla and powdered sugar until
soft. Set aside
Then beat the whipping cream until
expand, then add cream cheese stir
average. Store in the chiller if not immediately
used.
Toppings
Biscoff spread (microwave 5 minutes until
melt)
Biscoff biscuit crumbs