Monday, June 8, 2015

芒果蛋糕卷 Mango Swiss Roll




再次卷蛋糕卷上瘾了, 
用这配方做的蛋糕很好卷

























食谱取自 : MASAの料理ABC

材料 :

蛋黃  3个
砂糖  30g
玉米油  40ml
水  60ml
低筋面粉  80g

蛋白  3个
砂糖  30g

夹心馅 :

鲜奶油  150g ( 打发 )
芒果  1/2个 ( 切长条状 )




做法 :

1. 蛋黃+砂糖, 用打蛋器搅拌至颜色发白。
2. 加入油和水搅拌均匀, 筛入面粉拌成均匀的蛋黄糊。
3. 蛋白打起泡, 分次加入砂糖打至湿性发泡。
4. 取1/3的蛋白霜加入蛋黄糊拌均匀, 再倒入回剩余的蛋白霜, 用刮刀切拌均匀。
5. 倒入烤盘, 轻敲出空气, 放入预热烤箱, 180度烤约15分钟。蛋糕出炉后, 取出散热。
6. 抹上奶油馅, 铺上芒果, 卷起。冷藏1小时, 待蛋糕定型后, 切片即可。


















 

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen.


&




This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.


















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