Comments on: Making a Swiss Roll http://master-pastry.com/making-a-swiss-roll/ The Secrets Of Making Delicious Pastry Sat, 19 May 2012 16:31:50 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: admin http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-111 admin Tue, 24 Nov 2009 07:15:01 +0000 http://master-pastry.com/?p=24#comment-111 Hi Rich, Thanks for your comment. If you joined master-pastry to get the cream puffs recipe, then you will also get the recipe (e-book) for the Swiss roll by email... :) Hi Rich,
Thanks for your comment. If you joined master-pastry to get the cream puffs recipe, then you will also get the recipe (e-book) for the Swiss roll by email… :)

]]> By: Rich http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-110 Rich Tue, 24 Nov 2009 00:42:14 +0000 http://master-pastry.com/?p=24#comment-110 Konnichiwa! Your videos are fun to watch and the desserts you make look delicious! Your swiss roll video reminded me of the pastries I had while working and visiting in Japan. They were light, yet flavorful which is a combination not easy to find. I wonder if you've posted the recipe you used. I'm about to try making a swiss roll for the very first time but will be using a recipe I found over the internet. I hope it turns out even half as good as yours. :-) Thanks for posting your videos. You did a great job making them! Once again a big... Domo Arigato! Konnichiwa! Your videos are fun to watch and the desserts you make look delicious! Your swiss roll video reminded me of the pastries I had while working and visiting in Japan. They were light, yet flavorful which is a combination not easy to find.

I wonder if you’ve posted the recipe you used. I’m about to try making a swiss roll for the very first time but will be using a recipe I found over the internet. I hope it turns out even half as good as yours. :-)

Thanks for posting your videos. You did a great job making them! Once again a big… Domo Arigato!

]]> By: Laurie http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-95 Laurie Sat, 03 Oct 2009 09:39:04 +0000 http://master-pastry.com/?p=24#comment-95 Hello Keiko, Your video's are amazing! Thank you so much for generously sharing your swiss roll and cream puff recipe! I am definitely going to try them both. I'll let you know how it turned out! Cheers, Laurie Hello Keiko,

Your video’s are amazing!
Thank you so much for generously sharing your swiss roll and cream puff recipe! I am definitely going to try them both. I’ll let you know how it turned out!

Cheers, Laurie

]]> By: Itzik http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-90 Itzik Fri, 02 Oct 2009 11:18:57 +0000 http://master-pastry.com/?p=24#comment-90 Hi Keiko, Baked The Perfect Puff Cream it is SUPER Many Thanks I would like getting (if it possible) the : Making a Swiss Roll recipe Have a nice day Hi Keiko,

Baked The Perfect Puff Cream it is SUPER

Many Thanks

I would like getting (if it possible) the :
Making a Swiss Roll recipe
Have a nice day

]]> By: admin http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-49 admin Fri, 18 Sep 2009 19:33:10 +0000 http://master-pastry.com/?p=24#comment-49 Ha Tran, It means that you use 200g full egg (egg white and egg yolk) and 40g extra egg yolk. It's best to use a digital scale and weigh the exact amounts. So, this recipe requires an extra amount of egg yolk. :) Keiko Ha Tran,

It means that you use 200g full egg (egg white and egg yolk) and 40g extra egg yolk. It’s best to use a digital scale and weigh the exact amounts.
So, this recipe requires an extra amount of egg yolk. :)

Keiko

]]> By: Ha Tran http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-43 Ha Tran Fri, 18 Sep 2009 01:13:37 +0000 http://master-pastry.com/?p=24#comment-43 I have a similar issue as saja's: I got confused by "egg - 200g" and "egg yolk - 40g"? Does it just mean that all we need is about 6-7 eggs (depending on the size of the eggs you have), which of course has 6-7 egg yolks inside? Thank you again for the good work! I really love it! I have a similar issue as saja’s: I got confused by “egg - 200g” and “egg yolk - 40g”? Does it just mean that all we need is about 6-7 eggs (depending on the size of the eggs you have), which of course has 6-7 egg yolks inside?

Thank you again for the good work! I really love it!

]]> By: admin http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-29 admin Sun, 16 Aug 2009 08:00:36 +0000 http://master-pastry.com/?p=24#comment-29 Hi Eric, I don't use "cups" in my recipes because it's not accurate enough. For some of my recipes, it is really important to use the exact amount for each ingredient and the best way to measure it is to use gram (or ounces). A digital scale is mandatory equipment for a pastry master. ;-D However, if you need "cups" nevertheless, Google may be helpful. You can for example enter a search like this in Google: "4 ounce in cups" and then Google will give the answer "4 US fluid ounces = 0.5 US cups". Maybe this helps a bit... :) Hi Eric,

I don’t use “cups” in my recipes because it’s not accurate enough. For some of my recipes, it is really important to use the exact amount for each ingredient and the best way to measure it is to use gram (or ounces). A digital scale is mandatory equipment for a pastry master. ;-D
However, if you need “cups” nevertheless, Google may be helpful. You can for example enter a search like this in Google: “4 ounce in cups” and then Google will give the answer “4 US fluid ounces = 0.5 US cups”. Maybe this helps a bit… :)

]]> By: eric http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-28 eric Sun, 16 Aug 2009 02:16:31 +0000 http://master-pastry.com/?p=24#comment-28 Hi i love your video on cream puffs! mine kept coming out flat or not rising. but after watching your video i got my cream puffs to puff! my question is i really don't get the oz. i looked up oz to cups conversion but the amounts did not seem right to me, so making a long story short can i have the recipe in cups? Hi
i love your video on cream puffs! mine kept coming out flat or not rising.
but after watching your video i got my cream puffs to puff! my question is i really don’t get the oz. i looked up oz to cups conversion but the amounts did not seem right to me, so making a long story short can i have the recipe in cups?

]]> By: kaiting http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-23 kaiting Fri, 31 Jul 2009 14:57:43 +0000 http://master-pastry.com/?p=24#comment-23 Hey keiko! haha thanks alot for the recipe!! its great and very informative:D although it was my first time making it but it turned out great and my family loved it! thanks to your informative recipe haha it really helped alot^^ really looking forward to more of your yummy recipes haha Take Care:) Best Wishes from Singapore;) Hey keiko!
haha thanks alot for the recipe!! its great and very informative:D
although it was my first time making it but it turned out great and my family loved it! thanks to your informative recipe haha it really helped alot^^
really looking forward to more of your yummy recipes haha

Take Care:)
Best Wishes from Singapore;)

]]> By: saja http://master-pastry.com/making-a-swiss-roll/comment-page-1/#comment-21 saja Wed, 29 Jul 2009 07:53:35 +0000 http://master-pastry.com/?p=24#comment-21 Hi again ^ ^ sorry for annoying you in my question....But I want to now somthing when you said for example 200g egg (7 oz.)....is (7 oz.) mean..7 eggs?? Thanx for the hard working again..and keep it up *_^ Hi again ^ ^

sorry for annoying you in my question….But I want to now somthing
when you said for example 200g egg (7 oz.)….is (7 oz.) mean..7 eggs??

Thanx for the hard working again..and keep it up *_^

]]>