Sunday, August 19, 2007

Sugar Roll again

19 August 2007

Remember my 1st sugar roll attempt? The last time I did not roll it up. This time I prepared some whipping cream and decided to try rolling it up. As what I have expected, my swiss roll cracked. Hai... I know it's not going to be easy. I'm still wondering what's wrong. Is it because of my technique or is it because I didn't get the right texture for the cake, maybe not soft enough?

Oops, please do not mind seeing the mess I have created with whipping cream all over the place. :p 下一次会更好 :)

2 comments:

  1. hai i though that you bake your sugar roll over bake, just 15 mnutes and 200 celcius degree is enough to bake your swiss roll

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  2. Hi, thanks for your advice! :)

    ReplyDelete