之前做类似这样的轻芝士蛋糕不是烘时开裂，就是冷却后回缩。. 这次总算有点进步了， 好开心叻！. 看来这个甩蛋糕的方法， 还蛮管用哦！. 各位请跟着食谱中正确的方法甩，不是乱乱甩噢，呵呵！. Finally I manage to have my Japanese cheesecake without shrinkage and stand tall
Remove swissroll from fridge. Gently roll cake by using the paper to lift the sponge and guide roll. Spread a thin layer of butter cream on swissroll surface and roll it on toasted desiccated coconut to coat evenly
原味蛋糕卷 SwissRoll. Secret of Chiffon & Roll Cakes. Whisk frsh cream till stiff form,spread even onto cake,use a rolling pin to help rool up the cake,cover and chilled i for 30 minutes
Comments
Log in or Register to write a comment.