Monday, April 18, 2016

芒果蛋糕卷 Mango Swiss Roll


材料 : 27cmX23cm

蛋黄  3个 
牛奶  60克
玉米油  50克
低筋面粉  50克

粟粉  10克
巧克力粉  5

蛋白  3个

细砂糖  40克

鲜奶油  50克 ( 打发 )
新鲜芒果 ( 切丁) 


1. 蛋黄+牛奶+玉米油混合均匀。
2. 筛入粉类,拌成均匀的蛋黄糊

3. 蛋白打发至呈粗泡沫状,分次加入细砂糖,打发至干性发泡。
4. 把蛋白霜分次加入蛋黄面糊里,搅拌均匀。

5. 取3大匙蛋糕糊,加入巧克力粉拌匀,入挤花袋里,然后挤出巧克力斜纹。
6. 放入预热烤箱以170度,烘烤1分钟,取出。
7. 将剩余的蛋糕糊倒入烤好的斜纹图案上, 刮平, 轻轻敲出大气泡

8. 放入预热烤箱以170度,烘烤20分钟。
9. 蛋糕出炉后,撕开4边蛋糕纸散热。
10. 抹上奶油,放上芒果丁,卷起。冷藏1小时,待蛋糕定型后,切片即可。

Mango Swiss Roll

Ingredients : 27cmX23cm
3 egg yolks

60g milk
50g corn oil
50g cake flour 
10g corn flour 
5g cocoa powder

3 egg whites

40g caster sugar

50g fresh cream (whipped)
fresh mango (diced)

Method :
1. In a bowl mix together egg yolks,milk and corn oil. 
2. Sieve in flour,whisk until smooth and well combined.
3. Beat egg white and sugar until soft peak form.
4. Take 1/3 of egg white mix into egg yolk batter. Fold in the balance egg white with a spatula till well combine.
5. Take 3 tbsp batter,add in cocoa powder,combine well,transfer to pipping bag,the pipe out the pattern.
6. Bake in preheated oven at 170C for 1 mins.
7. Pour the remaining batter into baking pan and lightly tap the pan to remove big bubbles. 
8. Bake in preheated oven at 170C for 20 mins.
9. Remove pan from oven and gently remove the baking paper,leave to cool completely.
10. Spread evenly a layer of filling,roll it up gently and tightly,wrap and chill in fridge until set.


Related Posts Plugin for WordPress, Blogger...