Tuesday, May 20, 2014

Plum Jam Chiffon Swiss Rolls 紅李果醬雪紡瑞士捲


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 05/19/2014

這批瑞士捲的夾心,是先前做的紅李果醬...附食譜做法(recipe included)...updated...

最近最高氣溫都在65F~75F左右,也不再天天下雨,天氣非常涼爽宜人,花園裡的tulips, crabapples, service berry, bleeding hearts都同時開花了,花期雖亂,但一起開花,也相當熱鬧,移植後的草莓和藍莓也開花了,chives也冒出許多紫色大花苞,韮菜又長了一堆,像雜草,今天再剪一些來做韮菜水餃,還是因為K寶一直要求,念念不忘,哈,看來比我還著急...蘆筍也剪了一些,炒了一大盤,味道還真甜,吃起來又脆,這可不是心理作用-->自己種的菜較好吃,的確有一些差別...

另外檸檬樹也冒出紫色小花苞,冬天時,因為樹換了超大花盆,過重,不再搬到地下室,索性放在門口大廳,日照不足,所以沒在冬天開花,只冒了一兩個小花苞,還掉了^^",早春時,氣溫還在40F左右,就趕緊推到室外去,想說讓樹以為是冬天(熱帶地區冬天,這棵是越南檸檬樹),結果還真的有效,但是也過了將近3星期才冒花苞,我想剛開始樹有temperature shock,因為從恆溫65F室內,搬到戶外,所以有好一陣子沒動靜,甚至有一些葉子開始發黃掉葉,有一陣子,我還擔心它是誤以為秋天來了XD...超過人高的扶桑花,就一直掉葉,葉子也變棕,像燒焦樣,我想是從冬天微弱日照,轉到室外強烈全日照及高溫,要適應的關係,現在開始冒新芽,去年快夏天才搬出來,倒沒有這種現象...

這批瑞士捲軟綿濕潤,入口即化,和souffle有非常類似的口感...


Plum Jam Swiss Rolls
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

Glass Baking Pan: 11.5" x 7.5" or  20 x 30 (cm) lined with parchment paper 要墊烤紙
如果沒有玻璃烤盤,也可以用一般的扁平烤盤(cookie sheet 30 x 40 cm),用量加倍,烘烤時間要自行調整
(*If you don't have a glass pan, you can use a regular cookie sheet instead. Just double the ingredient amount. You might have to adjust your baking time.)

A.
3 egg yolks
2 tbsp sunflower seed oil
1/4 cup milk
1/4 cup rice flour
1/4 cup unbleached all-purpose flour

將以上幾項,除了米粉和麵粉外,依序放在鋼盆裡,用wire whisk攪拌均勻,再篩入米粉和麵粉,攪拌均勻
Put all the above ingredients except flour into a mixing bowl. Whisk to mix well. Sift flour in and stir to blend well.

B.
3 egg whites
1 tsp apple cider vinegar (You can replace it with regular vinegar or lemon/lime juice.)
1/4 tsp salt
1/4 cup sugar

B材料,除了糖外,用電動打蛋器打到起泡,再慢慢加入糖,打至濕性發泡(soft peaks)即可,拿起打蛋器直立,蛋白霜是倒鈎狀下垂
Put all the ingredients except sugar in the mixing bowl, use an egg beater and beat until frothy. Gradually add in the sugar. Beat until soft peaks form.

將1/3的B蛋白霜,拌入A中,攪拌均勻後,分次慢慢倒回剩餘的B 2/3蛋白霜中,攪拌匙貼鋼碗周邊拌入,再由底部翻起拌勻,至看不見蛋白霜為止
Put 1/3 B egg white mixture into A and stir to mix well. Pour the mixture back gradually to the rest of B egg white mixture and fold it in. Fold in from the sides and bottom of the mixture until you don't see any egg white mixture.


Baking
烤箱預熱至350F,烤15~20分鐘,烤至手指輕按下蛋糕體會彈回,竹籤插入無黏屑即可,不要烤過度
Preheat the oven to 350F, and bake for 15~20 minutes. All ovens vary. Adjust your baking time accordingly.

Do not overbake the cake. Here are 2 Doneness Tests you can do:

1. Lightly press the center of the cake, it should spring back.
2. A toothpick inserted in the center of the cake comes out clean.


Assembling
出爐後,撕開四邊側面烤紙,稍微降溫後,蓋上蠟紙(wax paper)及另一烤盤後,將其翻轉,撕去底部烤紙,再用撕去之烤紙乾淨面,覆蓋蛋糕體,再蓋上原烤盤後,翻轉,烤面朝上,塗上果醬,再利用烤紙將蛋糕捲慢慢捲起(壽司捲法),長端和你平行,向外捲起
Once out of the oven, release the parchment paper from 4 sides and let it cool down a bit. Cover it with wax paper and another clean baking sheet. Flip it over. Peel away the parchment paper for lining. Use the same parchment paper but clean side to cover the cake, then cover it with the original baking sheet. Flip it again. Now the golden brown crust is facing up again. Spread the cake with some jam and start rolling from the long side outwards (with the long sides parallel to you) like making sushi rolls. There you have it! A yummy Swiss roll.






11 comments:

  1. 謝謝分享食譜!
    我會來試試看的

    ReplyDelete
    Replies
    1. 沒問題!~有問題再問我~怕有的地方寫的不夠詳細~

      Delete
  2. 請問如果沒有rice flour可以用AP flour替代嗎? 之前用AP flour做出來的蛋糕總是不夠細~
    謝謝!

    ReplyDelete
    Replies
    1. 在這個食譜如果全用AP flour~的確組織會較粗糙一些~
      理論上可以用corn starch, potato starch或者tapioca flour等等來代替rice flour~
      不過要真正實驗過才確定~如果你有實驗精神的話可以試試~
      其實要看食譜~AP flour做出的蛋糕~也可以很軟很細膩的:P~

      Delete
    2. 或者可以用cake flour~不過我不用cake flour~是因為cake flour幾乎都是漂白(bleached)過的~
      King Arthur賣的cake flour沒有漂白過~不過卻加了corn starch~
      他們沒有特別標明是Non-GMO~所以我假設加入的玉米粉是基因改造的~
      除此之外~目前沒看過未漂白過的cake flour~

      Delete
  3. 謝謝你詳細的回答! 有時間會先用玉米粉實驗看看~

    ReplyDelete
    Replies
    1. 今天將rice flour用corn flour替代 但是捲的時候幾乎兩邊都斷掉了 質地吃起來不差但是帶了點粗粗粉粉的感覺~ 下次還是用rice flour試試好了!

      Delete
    2. 你該不是用到corn flour or corn meal吧?!~不然怎會有粗粗粉粉感?~
      corn starch很細很光滑~就像一般麵粉或rice flour一樣~應該做出來不會這樣吧~
      你去摸摸看生粉的質感~如果觸感就是粗粗的~那就不是corn starch~
      如果用到較粗的corn flour or corn meal就有可能質地變粗糙~且阻斷麵筋~而出現捲時斷裂情形~
      如果正常沒用錯粉情形下斷裂~有可能是烤太乾了~還有蛋白也不要打過頭~soft peaks就行了~
      希望這回覆有幫助~

      Delete

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