What technique is used to remove the bubbles and big hole from swiss rolls?
I would like to make a Swiss roll without big holes. The skin has to be smooth and beautiful - no bubble and holes. Do you have any technique or suggestion on this?
Best Answer
Pouring your icing over the roll is the easiest method, but only covers the top and sides, but not under the curve. This is a common and traditional treatment.
Place the roll (seam side down) on a wire rack over a sheet tray, and pour the coating over. The sheet tray catches the run off so that you can reuse it.
This can be done with ganache, tempered chocolate, or a sugar-chocolate based glaze. No matter which glaze you use, you want it thick enough to adhere to the roll quickly. Let chocolate or ganache cool until they are fairly thick and coat a spoon well.
After you pour, pop any bubbles which may appear with a toothpick or the tip of a pointed paring knife.
This video from Zoe Bakes shows the basic technique using ganache, although it is on a standard round layer cake rather than a Swiss roll.
Getting coating over the entire surface of the roll (including the bottom side) is much more challenging. It is best done by dipping, if the Swiss roll is not too large. You will need a coating that will set up hard, either tempered chocolate or sugar-based glaze. This will also require a great deal of surplus glaze, although it can be reused.
If the roll is too large to feasibly dip, you can still do the pouring method. Start with the roll bottom side up, pour the coating and let it set, then turn it top side up and do a second pour. This will leave a seam, which is hard to avoid if you cannot dip.
You will get better results by freezing the roll first with either technique.
See related: Ganache coating on a roulade
Pictures about "What technique is used to remove the bubbles and big hole from swiss rolls?"
What mixing techniques are used in Swiss roll?
There are two basic methods for making your Swiss roll batter. The first method requires you to separate your eggs and in one bowl beat the yolks with the castor sugar until pale and creamy and in another bowl beat the egg whites to stiff peak. Then fold the dry ingredients and the egg whites into the yolk mix.How do you get bubbles out of cake batter?
After you've poured the batter in to the cake tin, drop the tin on the kitchen counter a couple of times to force the air in the mixture to come to the surface. Make sure you pop the cake in the oven straight away as letting it sit will cause the ingredients to interact differently than they should.How do you unroll a Swiss roll?
Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don't cut all the way through. Using the line scored, roll the sponge up tightly and leave to cool completely. When the sponge is cool, unroll it gently.How do you get air bubbles out of melted chocolate?
Air bubbles usually appear when you stir your melted chocolate too fast. To get rid of them, stir in a paddle motion (ie. press spoon against the side of bowl & slowly move from left to right.). Tapping the bowl of melted chocolate on the surface will help to pop them also.Japanese Roll Cake · Perfect Roll Cake Recipe · No Crack Swiss Roll Cake｜Ohyoo Cooking
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