Ingredients
Group 1
Ingredient
KG
Ovalett
0.075
Cake flour
2.600
Sugar
2.700
Hercules Baking Powder
0.150
Egg
2.000
Water
1.400
Total Weight: 8.925
Method
Swiss Roll
1. Place all of the ingredients into a mixing bowl.
2. Mix on top speed for 5 minutes.
3. Mix on second speed for 4 minutes.
4. Spread onto prepared tray.
5. Bake at approximately 235℃ (450℉) for 5-6 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Ovalett
0.075
Cake flour
2.600
Sugar
2.700
Hercules Baking Powder
0.150
Egg
2.000
Water
1.400
Total Weight: 8.925
Method
Swiss Roll
1. Place all of the ingredients into a mixing bowl.
2. Mix on top speed for 5 minutes.
3. Mix on second speed for 4 minutes.
4. Spread onto prepared tray.
5. Bake at approximately 235℃ (450℉) for 5-6 minutes.
Ingredients
Group 1
Ingredient
KG
Ovalett
0.075
Cake flour
2.600
Sugar
2.700
Hercules Baking Powder
0.150
Egg
2.000
Water
1.400
Total Weight: 8.925
Method
Swiss Roll
1. Place all of the ingredients into a mixing bowl.
2. Mix on top speed for 5 minutes.
3. Mix on second speed for 4 minutes.
4. Spread onto prepared tray.
5. Bake at approximately 235℃ (450℉) for 5-6 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Ovalett
0.075
Cake flour
2.600
Sugar
2.700
Hercules Baking Powder
0.150
Egg
2.000
Water
1.400
Total Weight: 8.925
Method
Swiss Roll
1. Place all of the ingredients into a mixing bowl.
2. Mix on top speed for 5 minutes.
3. Mix on second speed for 4 minutes.
4. Spread onto prepared tray.
5. Bake at approximately 235℃ (450℉) for 5-6 minutes.
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