Hurricane Swiss Roll|旋风蛋糕卷| Spiral Roll Cake| 瑞士卷 飓风蛋糕卷 湿润绵软 | 双重口味

How to make Hurricane Swiss Roll| Cool Swiss Roll Cake | Easy Recipe | Just with two extra simple step, any regular swiss roll can be turned into a hurricane roll with cool spiral pattern. Double flavor swiss roll , soft , chewy, give it a try! 🍰Ingredients: 6pcs Egg (~62g with Shell) 55g Canola Oil 75g Milk 90g Cake Flour 65~75g White Sugar Coco powder 10g Expresso Powder 4g Hot water 25g 2g Lemon Juice (Optional) Tips (read before you start😊) 1. the main reason for broken/falling top skin is not fully baked through. If your oven has a convection function, please use the function to bake near the end, so the surface is easy to dry. Or, increase the temperature in the last 5 mins. 2. the main reason for cracking while rolling include (1) the egg whites are too stiff , (2) the batter is not evenly mixed; (3) the baking temperature is too high. (4) roll when the cake still warm. The roll more likely to crack when it is completely coole