Saturday, June 6, 2015

原味蛋糕卷 (Swiss Roll)BREE#10


发觉,我从没做过原味的戚风蛋糕或者蛋糕卷
为什么呢?
因为打从心里就觉得,原味蛋糕很单调
往往就不曾把它放进名单里
在这个月的戚风月,我突然对它有了一丝丝的感觉
想不到这简单不过的原味蛋糕卷,竟然是那么的有吸引力
一拿出来切片,没两下子就吃完了
我看可能因为蛋糕卷分量小吧
不过我真的自得其乐呢
吃完了,我今晚再做咯




蛋糕卷做法简单也快,难就难在卷蛋糕的当儿
害怕蛋糕卷裂了,害怕卷不起来
往往害怕卷不起来,所以对它我时常却步
想不到久没卷了,依然能把它卷起来
真的要高唱:噢弥陀佛

原本画了千叶纹的,可是因为烤得不够久,所以一翻面在烤纸上
就那么不听话粘着了,没关系,我反面卷吧。。呵呵

原味蛋糕卷 Swiss Roll

材料 Ingredients :
蛋黄 Egg yolk 4pcs
牛奶 Milk 65ml
粟米油  Corn Oil 40ml
香草精 Vanilla Extract 1/2茶匙
低筋面粉 Low Protein Flour 80g
蛋白 Egg White 4pcs
细砂糖 Castor sugar 65g

做法 Method :
1.蛋黄打散,加入牛奶、粟米油与香草精,混合均匀。
Mix egg yolk with milk,corn oil & vanilla extract well.

2.筛入低筋面粉,混合至无颗粒。
Sift in low protein flour,mix well.

3.蛋白分次加入细砂糖打发至中性发泡并有光泽,即尾端弯曲。
Gradually add in sugar and beat till soft form & glossy.

4.混合蛋黄面糊与蛋白霜,倒入铺了烤纸的25cm x 25cm的四方盘,放入预热烤箱,170度,18分钟。
Fold in meringue with egg yolk batter till well combine,pour into 25cm x 25cm square pan,bake in preheat oven 170 degree 18 minutes.

5.烤好反扣在凉架上,撕掉烘培纸再盖上去,等至有少许温热。
Revert cake onto a wire rack ,remove baking paper and cover back on the cake,wait till cool but a bit warm.

6.打发鲜奶油,把鲜奶油均匀涂抹在蛋糕上,然后使用擀面棍轻轻卷起,包好冷藏30分钟。
Whisk frsh cream till stiff form,spread even onto cake,use a rolling pin to help rool up the cake,cover and chilled i for 30 minutes.

7.把两端切平,再切片即可食用。
Cut two side of the cake,and cut pieces before serving.




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June 2015 event : Secret of Chiffon & Roll Cakes
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11 comments:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

  1. 哎哟…我今天两手空空而来,不好意思带我家过期的小蛋糕来给你…嘻嘻!

    ReplyDelete
    Replies
    1. 哈哈哈。。。我这也是过期的,为了配合这个月的主题,特地留下来
      哈哈哈哈哈。。。。

      Delete
  2. 我已经很旧没做蛋糕卷,都不知道有没有勇气。
    你的很赞,好美哦。想尝一片。哈哈。

    ReplyDelete
    Replies
    1. 我也是,这两天也做了两款,可是却不是我要求的,所以吃掉算了 哈哈哈哈

      Delete
  3. Fion, you are such a talented baker. Everything you bake looks so pretty!!

    ReplyDelete
    Replies
    1. Oh, Diana ,such a wonderful word you write
      Thanks for your compliment.... I am a little bit paiseh haha

      Delete
  4. 好绵的蛋糕卷。。。 让偶看了情不自禁想用手指捅捅它。。嘻嘻

    ReplyDelete
  5. Hi Fion,
    Your swiss roll cake is so nicely rolled ... round round. Beautiful!

    ReplyDelete
  6. Hi Fion,

    Your Swiss roll is perfectly baked! So flawless and soft. Must call you the Swiss roll sifu :p

    Zoe

    ReplyDelete
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