Festive Swiss Roll | Time to Bake
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- Опубликовано: 4 дек 2018
- Feeling deliciously festive, and wanting to try something new.
Main recipe from
www.bbc.com/food/recipes/rasp...
Jump to the recipe here:
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Inspired by Cakeguide on Instagram.
I love it! It's so pretty! I need to replace my oven before I can start baking again.
@@ColinsTimetoBake Ugh! Everything goes wrong! It either burns or doesn't cook properly, the fan doesn't always work (you have to turn it off and on again repeatedly), and it's so unreliable... Ugh!
@@tonispencer5149 Oh thats just rubbish, I am so sorry.
Splendid, Colin! Thank you very much indeed.
Here is a genuine puzzle that has come up with all the US "Bake Off" viewers I know (me included): Here we are taught to do our folding with a silicone spatula, but everyone on UK shows uses a big metal spoon, as you did. I wonder how this big division came about. I do know that each "side" is convinced that it is right, and has no intention of ever changing.
I think it was Mary Berry, she is the wise one. Maybe. I also think the metal spoon "cuts" through smoothly. I guess the same would be with a silicone spatula. Anything but the wood, which I believe, has grooves and a "courser" texture- which could burst bubbles.
Well, we all love Mary Berry, that goes almost without saying. :) I know that it's important that the implement be absolutely clean from the slightest speck of fat (which would adulterate the egg whites and prevent them rising their fullest), which would eliminate wood or the old rubber spatula as being too porous. But silicone should work just as well as metal, and I would have thought a flat shape would introduce less deflation than a curved one. But what do I know, you have a baking channel and I don't!
My own folding technique, by the way, is: down to the bottom following the curve of the bowl, up through the middle, then give the bowl a quarter turn and repeat. I think I learned it from Julia Child.