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Rose Jam Swiss Roll Recipe 玫瑰酱瑞士卷食谱
Rose Jam Swiss Roll Recipe 玫瑰酱瑞士卷食谱
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natalie kee
超喜欢这次的蛋糕卷
无论是那绵密软软的蛋糕体
还是那很浪漫的装饰
我都爱死了
这是我目前做得最满意的的蛋糕卷了
因为蛋糕体没有裂痕
所以为了纪念这美好的作品
给它拍了很多沙龙照
Western
Dessert
/
Cake
Egg
Bake
Average
60 mins
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Ingredient and Portion
材料:
35cm x 25cm 烤盘
蛋糕体
4 粒蛋黄
40g 色拉油/玉米油
40g 牛奶
20g 幼糖
70g 低筋面粉
1tsp 香草精 (optional)
4 粒蛋白
40g 幼糖
Fresh whipping cream
Method
先预热烤箱 170。
垫上油纸在烤盘上。
1. 蛋黄和幼糖一起打散,搅拌均匀。
2. 依次加入色拉油和牛奶,搅拌均匀。再加入过筛后的低筋面粉,用打蛋器轻轻翻拌均匀。不要过度搅拌,以免面粉起筋(面粉如果起筋,可能会使蛋糕的口感过韧,影响蛋糕口感的松软)。
3. 加入香草精拌一拌,蛋黄糊就搞定,放一边备用.
4. 用搅拌机把蛋白打出粗粗的泡泡,然后才分2-3次加入幼糖打到湿性发泡的程度。
5. 取一半的蛋白霜加入蛋黄糊内用橡皮刮快速拌匀。再把剩下的蛋白霜加入面糊搅拌均匀。
6. 慢慢倒入蛋糕糊,抹平表面,震出气泡。(**蛋糕糊可以拿高一点倒这样也可以将大气泡消掉)
7. 放入烤箱内烤12分钟左右。出炉后马上拿出散热。
8. 散热时可以打发鲜奶油。
9.然后涂上果酱和鲜奶油,卷起来,放入冰箱就可以了。
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