Monday, July 4, 2016

趴地熊蛋糕卷 Tarepanda Swiss Roll



















趴地熊蛋糕卷

材料
烤盘 27cmx23cm

蛋黄  3
细砂糖  15
玉米油  40
牛奶  60
低筋面粉  80

蛋白  3
细砂糖  50g


趴地熊图案 :
 
蛋黄面糊  2汤匙 可可粉  1茶匙,蛋白  1个,细砂糖  2茶匙


夹心馅 :
 
鲜奶油  120 ( 打发 )
罐头去核黑樱桃
巧克力酱 (无糖巧克力粉 1汤匙 + 热水 2汤匙)


做法

1. 将趴地熊图案垫在烤盘,再铺上一张不黏烘培纸。
2. 蛋黄和细砂糖搅拌,加入玉米油和牛奶,混合均匀。
3. 筛入低筋面粉,拌均匀。
4. 2大匙蛋黄糊加入可可粉,混合均匀。
5. 1个蛋白加入细砂糖打发,加入可可面糊拌匀,倒入挤花袋,在烘培纸上挤出花纹,放入预热烤箱里以烤1701分钟。
6. 蛋白打至起泡,分次加入细砂糖打发。将蛋白霜分次拌入蛋黄面糊里,拌匀。 
7. 将蛋糕糊倒入趴地熊图案上,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,取出倒扣,撕开4边蛋糕纸散热。
10.
抹上奶油,放上樱桃,卷起。放入冰箱冷藏,待蛋糕定型后,切片即可。










Tarepanda Swiss Roll 

Ingredients
Baking Pan 27cmx23cm

3 egg yolks
15g castor sugar
40g corn oil 
60g milk
80g low protein flour


3 egg whites
50 castor sugar


Batter for the pattern :

2 tbsp egg yolk batter1tsp cocoa powder1 egg white2tsp castor sugar


Filling :

120g fresh cream (whipped)
Pitted black cherries

Chocolate paste (1tbsp cocoa powder + 2tbsp hot water)



Method

1. Lay the tarepanda template on the baking pancover with a parchment paper.
2. Whisk egg yolks with castor sugaradd in corn oil and milk mix until combined. 
3. Sift in flourmix until smooth and well combined.
4. Spoon out 2 tbsp egg yolk batter and add in cocoa powdermix well.
5. Beat 1 egg white with sugar till soft peaks. Add into cocoa batter and mix till combined. Pipe tarepanda patterns onto baking tray. Bake in preheated oven 170C for 1 min. 
6. In another bowlbeat egg whites with sugar till soft peaks. 
7. Take 1/3 of egg white mix into egg yolk batter. Fold in the balance egg white with a spatula till well combine.
8. Pour batter onto baking pan and lightly tap the pan to remove big bubbles.
9. Bake in preheated oven 170C for 20 mins.
10. Remove pan from oven and gently remove the baking paper
leave to cool completely.
11. Spread evenly a layer of filling
roll it up gently and tightlywrap and chill in fridge until set.


































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