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Peach Velvet Swiss Roll
| Ingredients | Parts |
| Egg white | 340g |
| Sugar | 160g |
| Tartar powder | 6g |
| Salad oil | 120g |
| Milk | 150g |
| White peach trap | 100g |
| Low powder | 150g |
| Beary Costa Sauce Lactic Acid Bacteria Yogurt Flavor | 100g |
| Starch | 50g |
| Salt | 3g |
| Whole egg | 220g |
| Cream filling | |
| Lactobacillus Costa Sauce | 500g |
| Light cream | 500g |
| Butter cream | 100g |
Production steps
1. Beat the egg whites, sugar and tartar together to 80%
2. Stir the salad oil, milk, white peach, and Costa Lactobacillus until there are no particles, add the low powder and starch and mix well, then add the whole egg and mix well.
3. Stir the beaten egg white part and egg yolk part evenly into the baking tray and bake.
4. Whip the whipped cream and creamy cream, then add the Costa Lactobacillus and stir evenly for later use.
5. Divide the cake into three parts and roll it into the whipped cream in advance, then cut the required size and package.
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Guangdong Beary Foodstuff Co., Ltd.
Add: No. 35, Weixing Road, Chashan Town, Dongguan City
Email: bearyfoods@126.com
Tel: 0769-81822333-827
Hotline: 400-666-3222
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