Monday 4 July 2016

可可木材榛果蛋糕卷【Hazelnut Cocoa Log Swiss Roll】



自去年的虎来了之后,就没”碰“过蛋糕卷。  向来蛋糕卷就不是我的强项,再加上彩绘啊, 还没卷就已经认输了。  尽管是小心翼翼的卷着, 却几乎也被卷断了少许,  还有那不成器的木材, 一不小心稍微动一下,就”挂彩“了!剩下的那几条木材,要掉不掉的挂着, 真是没眼看了! 



只好硬着头皮, 勉强交上功课! 




【可可木材榛果蛋糕卷】
烤盘 23cm x 27cm, 铺上烘焙纸

[榛果海绵蛋糕体材料, 食谱参考这里]  
3粒大蛋糕(165克)
70克细糖
40克底筋面粉
25克榛果粉
25克鲜奶

[可可面糊, 食谱参考孟老师的美味蛋糕卷]
25克无盐奶油(温室软化)
15克糖粉
25克蛋白
20克底筋面粉
5克无糖可可粉

[奶油夹心~可可简易奶油霜, 食谱参考孟老师的美味蛋糕卷]
100克无盐奶油
20克糖粉
55克鲜奶
10克无糖可可粉

【做法】
1.  可可面糊:-将奶油, 糖粉, 蛋白, 面粉及可可粉放入容器里, 以汤匙搅拌成均匀的可可面糊。
2.  用橡皮刮刀将可可面糊刮入铺有蛋糕纸的烤盘上, 铺平。
3.  利用锯齿刮板将可可面糊刮出弯曲线条(建议用叉子),接着放入冰箱里待凝固后使用。
4.  榛果海绵蛋糕体:-鸡蛋和细糖以电动搅拌机打发至浓稠, 画过的面糊稍后才慢慢消失。
5.  将过筛的底筋面粉和榛果粉混合均匀, 倒入步骤1的打发蛋霜里, 翻拌均匀。
6.  分次的加入鲜奶, 并翻拌均匀。  
7.  将面糊倒入冷冻好的可可木材烤盘里, 铺平, 放入预热烤箱以160度, 烘烤20分钟或熟。
8.  取出, 将四边的油纸撕开, 放在铁架上待凉。
9.  夹心馅:- 这时, 将无盐奶油, 糖粉和鲜奶搅拌成光滑细致的奶油霜。
10.  再加入可可粉, 继续搅拌均匀, 即成可可简易奶油霜。
11.  卷蛋糕:— 将蛋糕底部的油纸撕下, 再重新更换一张油纸, 将蛋糕表面朝上, 并涂上内馅, 小心卷起。
12.  将稳定成形的蛋糕卷放入冰箱里冷藏, 待蛋糕固定后, 切片享用。 




【Hazelnut Cocoa Log Swiss Roll】
Baking tray 23cm x 27cm,greased and lined

[Ingredients, recipe refer to here
3 eggs (165g)
70g castor sugar
40g cake flour
25g ground hazelnut 
25g fresh milk

[Cocoa Batter]
25g unsalted butter (at room temperature)
15g icing sugar
25g egg white
20g cake flour
5g cocoa powder

[Butter Filling~Simple and easy cocoa butter cream]
100g unsalted butter
20g icing sugar
55g fresh milk
10g cocoa powder

Method
1.  For cocoa batter:-  Mix all the ingredients together, and spread it over the baking tray.
2.  Use a folk to draw curved lines on the cocoa batter and place the tray into the fridge and to freeze.
3.  Hazelnut sponge cake:  Mix sifted flour and ground hazelnut  and set aside. 
4.  In a bowl, combine eggs and sugar and whisk until pale, thick and fluffy (for approximately 10-15 minutes)
5.  Add flour mixture into the egg mixture, whisk until smooth and well combined.
6.  Pour the fresh milk over the batter and use spatula mix well until incorporated.  
7.  Pour batter into the cake pan with frozen cocoa log and lightly tap the pan to remove bubble. 
8.  Bake in preheated oven at 165C for 20 minutes or until cooked.
9.  Invert cake and peel off baking paper immediately, and allow to cool it on wire rack. 
10.  Filling:-  Cream butter, icing sugar and milk together until smooth.
11.  Add in cocoa powder, and mix well. 
12.  Place the cake on a piece of baking paper, spread evenly cocoa filling on the cake.  Gently roll up the cake from the edge and chill it before serving.




9 comments:

  1. This Swiss Roll is simple and nice. Swiss roll is not my strength too but I still managed to struggle to submit my homework.

    ReplyDelete
  2. 我怎么看,怎么找,都看不到你讲有卷断的部分呀
    我的视线。。全都被那满满的cream给抢走了! 嘻嘻。。。

    ReplyDelete
    Replies
    1. 有啊有, 在前面的一点儿, 就是看了不顺眼, 所以一刀切掉了它! 眼不见为净哦! 哈哈哈哈。。。

      Delete
  3. 巧克力蛋糕很合我意。。赞啦!
    只要有“卷” 就不会交白卷了。啊may很棒!

    ReplyDelete
  4. 很棒很棒,我不知何年何月才想卷,呵呵。

    ReplyDelete
  5. 一级棒的作品啊,哪会挂彩,卷得圆圆的我越看越喜欢。

    ReplyDelete
  6. 我觉得这个的难度晋级,很棒呀!

    ReplyDelete
  7. 有卷就成功了一半哦。。。我们大家一起加油!咔咔咔~

    ReplyDelete
  8. 我也觉得没你说的糟,还是美美滴,朋友要求高哦!
    还有你比我乖,准时交功课叻,凭这点就给你赞👍
    呵。。呵呵呵。。。

    ReplyDelete

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