Resep: Choco Swiss roll cake Untuk Pemula!

Choco Swiss roll cake. The cake cools in the rolled up shape. It can cool at room temperature or in the refrigerator. Once completely cool, unroll the chocolate cake and fill with homemade whipped cream.

Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. Rolling a Swiss roll is all about taking your time and being careful but firm with your cake. You'll want to make sure the filling is spread as evening as possible so you don't have too much oozing out of each side. Kamu dapat menyiapkan Choco Swiss roll cake hanya dengan menggunakan 15 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Choco Swiss roll cake!

Bahan-bahan Choco Swiss roll cake

1. Siapkan of BAHAN A:.
2. Diperlukan 5 bh of kuning telur.
3. Sediakan 1 bh of jeruk nipis (peras).
4. Diperlukan 80 gr of gula pasir.
5. Dibutuhkan of BAHAN B :.
6. Sediakan 5 bh of kuning telur.
7. Diperlukan 30 gr of gula halus.
8. Dibutuhkan 60 gr of susu uht (suhu ruang).
9. Dibutuhkan 40 gr of minyak.
10. Dibutuhkan 90 gr of tepung terigu kunci.
11. Sediakan 1 sdm of bubuk coklat.
12. Dibutuhkan 1 sdt of pasta blacforest.
13. Sediakan 1 sdm of baking powder double acting.
14. Diperlukan 1 sdt of vanila bubuk.
15. Siapkan 1/2 sdt of garam.

Use the baking paper to careful roll the cake on its seams, tucking the sponge in on itself. This easy chocolate Swiss Roll cake has a light sponge, creamy filling, and coated with a silky ganache. Scrumptious chocolate cake rolled around a cream filling, then covered in rich fudge, this dessert is always a crowd pleaser. Chocolate Swiss Roll Cake is the ultimate decadent gourmet dessert that looks ridiculously complicated but is totally doable.

Langkah-langkah membuat Choco Swiss roll cake

1. Mixer bahan A hingga mengembang dan kaku.
2. Membuat adonan B: mixer telur dan gula hingga berwarna pucat, turunkan kecepatan mixer ke paling rendah, kemudian masukkan secara bergiliran, susu, minyak dan bahan kering.
3. Campurkan 1/3 adonan A ke B, aduk dgn whisker secara perlahan, lanjutkan dgn memasukkan campuran tersebut ke sisa adonan A, aduk lipat hingga rata dgn spatula.
4. Letakkan di loyang yg telah dilapisi bakingpaper, hentakkan 3 kali agar udara tdk terjebak di dlm adonan.
5. Oven suhu 200 derajat api atasbawah selama 15 menit, turunkan suhu menjadi 175 derajat kemudian lanjutkan panggang selama 10 menit.
6. Segera keluarkan dr oven, gulung saat masih panas, (tips menggulung: iris sedikit permukaannya sebanyak 3 iris dgn jarak 2 cm antar irisan), rapatkan dgn bakingpaper, setelah suhu ruang, buka gulungan, beri olesan selai strawberry, kemudian gulung kembali.
7. Masukkan kulkas selama 1 jam, bungkus kembali dgn bakkng paper agar rapat, potong sesuai selera.

Today I am making Swiss Roll, which is also known as roulade, bûche , sponge cake, and genoise. First, I will make genoise , biscuit chocolat. And then rum syrup and slightly over-beaten whipped cream filling. • Swiss Roll cakes are always kids' all-time favourite food, especially Chocolate Swiss Roll. This recipe yields a soft and moist cake, rich in chocolate flavour but not too sweet. This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel.

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