Wednesday, February 18, 2015

Happy New Year!!! 新年快樂!!! || Strawberry Cake Rolls 草莓鮮奶油蛋糕捲

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 2015

祝大家羊年新年快樂!!! 今早特地畫了一隻肥滋滋的綿羊應景一下...
附食譜做法(recipe included)...

Strawberry Cake Roll (1)

Stainless Steel Cake Roll Pan: 25(cm) x 37(cm) lined with parchment paper 要墊烤紙

4 egg yolks
40g grapeseed seed oil
60g whole milk
80g unbleached pastry flour

將以上幾項,除了麵粉外,依序放在鋼盆裡,用wire whisk攪拌均勻,再篩入麵粉,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.

4 egg whites
5g apple cider vinegar (any regular vinegar or lemon/lime juice.)
1.25g salt (1/4 tsp)
80g sugar

B材料,除了糖外,用電動打蛋器打到起泡,再慢慢加入糖,打至乾性發泡(stiff peaks)即可,拿起打蛋器直立,蛋白霜是直立
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 stiff 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.

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.

出爐後,撕開四邊側面烤紙,稍微降溫後,蓋上烘焙用紙(parchment 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,塗上鮮奶油,排上整顆草莓,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,連同烤紙放入冰箱冷藏1~2小時,定型後再切片
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 whipped cream and place strawberries over the whipped cream. Start rolling from the long side outwards (with the long sides parallel to you) like making sushi rolls. There you have it! A yummy cake roll. Refrigerate it for 1~2 hours before slicing.

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