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[QUOTE="Apocalypso, post: 38803, member: 2398"] Another unusual (to me, at least) trchnique from Canadian baker Anna Olson: in this chocolate Swiss roll, she added a cooked sugar syrup (to 239 degrees F, about 115C, or soft-ball) and added that to the whisked whole eggs, saying it kept the sponge cake pliable. I’d never seen this method, has any of you? [MEDIA=youtube]40-6JEDR724[/MEDIA] [/QUOTE]
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