{"id":1099,"date":"2022-12-13T00:12:16","date_gmt":"2022-12-13T00:12:16","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1099"},"modified":"2022-12-13T00:12:16","modified_gmt":"2022-12-13T00:12:16","slug":"strawberry-roulade","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2022\/12\/13\/strawberry-roulade\/","title":{"rendered":"Strawberry Roulade"},"content":{"rendered":"\n<p>Ingredients for Swiss Roll:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 free range eggs<\/li>\n\n\n\n<li>75g caster sugar<\/li>\n\n\n\n<li>75g plain flour<\/li>\n<\/ul>\n\n\n\n<p>Filling:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>18 strawberries: chopped.<\/li>\n\n\n\n<li>350ml cream<\/li>\n\n\n\n<li>1\/4 tsp vanilla<\/li>\n\n\n\n<li>2 tsp icing sugar.<\/li>\n<\/ul>\n\n\n\n<p>Stock syrup:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50% water<\/li>\n\n\n\n<li>50% sugar<\/li>\n\n\n\n<li>optional: start anise, lemon zest, etc.<\/li>\n\n\n\n<li>Process: In a sauce pan, mix water and sugar, then heat up until boiling, then simmer.<\/li>\n<\/ul>\n\n\n\n<p>Straberry dressing:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>380g straberries (can be frozen)<\/li>\n\n\n\n<li>150g icing sugar<\/li>\n\n\n\n<li>1 lemon juice<\/li>\n<\/ul>\n\n\n\n<p>Overall Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven at 175C<\/li>\n\n\n\n<li>In a tray of aprox 40cm x 25cm, cut a piece of baking paper of the same size. <\/li>\n\n\n\n<li>Then cut a diagonal in each corner of the paper with scissors<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"403\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-5.png\" alt=\"\" class=\"wp-image-1104\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-5.png 340w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-5-253x300.png 253w\" sizes=\"auto, (max-width: 340px) 85vw, 340px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Butter the tray, put the paper, then trimmer above 1cm on the borders.<\/li>\n\n\n\n<li>Butter the paper again and pour some flour and smack the tray to produce an anti-stick layer.<\/li>\n\n\n\n<li>Using a mixing-machine (something I dont have at home&#8230;.) put the sugar and eggs. Mix until 4 times in size!! They need to become a white and dense cream.<\/li>\n\n\n\n<li>Sieve the flour in a bowl. Twice if possible.<\/li>\n\n\n\n<li>Once the egg mix is ready, <strong>fold<\/strong> the flour slowly like 1\/3 at each time, you want to keep the air bubbles! Use a spatula.<\/li>\n\n\n\n<li>Pour the mix on the tray. Bake for 6 minutes aprox at 175C. It should spring the surface when you poke it with a finger.<\/li>\n\n\n\n<li>Let it cool down for a bit.<\/li>\n\n\n\n<li>Spread a kitchen towel on your work surface and dust it with plenty of sugar. <strong>Dont use baking paper or similar<\/strong>!<\/li>\n\n\n\n<li>Put the sponge on the towel and remove the paper carefully.<\/li>\n\n\n\n<li>Cut the edges with a serrated knife.<\/li>\n\n\n\n<li>This is the<strong> most difficult step<\/strong>, you need to roll the sponge using the towel to keep it tight but without breaking the sponge! Make a line on the bottom of the sponge to help you roll it up<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"405\" height=\"233\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-6.png\" alt=\"\" class=\"wp-image-1105\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-6.png 405w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-6-300x173.png 300w\" sizes=\"auto, (max-width: 405px) 85vw, 405px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>once the sponge is rolled, be sure it is tight the kitchen towel. Let it rest.<\/li>\n\n\n\n<li>Prepare your stock syrup.<\/li>\n\n\n\n<li>Chop the straberries.<\/li>\n\n\n\n<li>Prepare the cream. Whisk by hand in a bowl the cream, sugar and vanilla. Until solid but not peaks.<\/li>\n\n\n\n<li>Unroll the sponge, and brush some stock syrup on it.<\/li>\n\n\n\n<li>Add chopped straberries.<\/li>\n\n\n\n<li>Spread the cream on top of the strawberries.<\/li>\n\n\n\n<li>Roll again the sponge, be careful!!! Using the towel.<\/li>\n\n\n\n<li>With a clean knife, cut both ends and then start cutting pieces (cleaning each time the knife)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"795\" height=\"368\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-1.png\" alt=\"\" class=\"wp-image-1100\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-1.png 795w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-1-300x139.png 300w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-1-768x356.png 768w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Optionally, you can prepare a strawberry syrup. In a blender put the straberries, icing sugar and lemon juice.<\/li>\n\n\n\n<li>Decoration. With the leftover cream and a piping bag, you can decorate each slice with a cream dollop and some pieces of strawberry. Using the strawberry syrup, and a sign.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-3.png\" alt=\"\" class=\"wp-image-1102\" width=\"452\" height=\"336\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-3.png 698w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/12\/image-3-300x223.png 300w\" sizes=\"auto, (max-width: 452px) 85vw, 452px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>To be honest the sponge was very nice and not super sweet. The cream doesnt have much sugar and the strawberry give it a fresh bite.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients for Swiss Roll: Filling: Stock syrup: Straberry dressing: Overall Process: To be honest the sponge was very nice and not super sweet. The cream doesnt have much sugar and the strawberry give it a fresh bite.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1099","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1099"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1099\/revisions"}],"predecessor-version":[{"id":1106,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1099\/revisions\/1106"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}