Saturday, April 2, 2016

蛋白班兰蛋糕卷 Egg Whites Pandan Swiss Roll



I was left with a tub of egg whites from the recent making of Indonesia lapis layered cakes 2 weeks ago. Hence I searched from the net for recipes to ease up the leftover egg whites and I came across a white cake recipe from Ann Low's blog which seemed easy and yummy.
前两个星期我因制做了两道印尼千层蛋糕而剩下一大罐的蛋清。为了用掉那些蛋清,我便在网络上寻找能帮助运用蛋清的烘培食谱,最后便于Ann Low's 的博客里看上了一道即简易而又美味的蛋白蛋糕卷的食谱。


To enhance the taste and outlook of the roll cake, I have made some adaptations to arrive at my duo flavor version.
我在原著的食谱里做了少许修改来制做这道双味蛋糕卷的版本。

Thank you Ann Low for this inspiring cake recipe. 
非常感谢Ann Low食谱给予的灵感。


蛋白班兰蛋糕卷
Egg Whites Pandan Swiss Roll


Ingredients 材料

(A)
3 Tbsp Corn Oil 玉米油
60g UHT Fresh Milk 鲜奶

20g Caster Sugar 细糖
1/4 Tsp Salt 盐
40g Plain Flour 中筋面粉
10g Rice Flour 粘米粉
1/2 Tsp Vanilla Powder 香草粉

(B)
2 Tbsp Corn Oil 玉米油
40g UHT Fresh Milk 鲜奶

15g Caster Sugar 细糖
29g Plain Flour 中筋面粉
7g Rice Flour 粘米粉
1 Tbsp Pandan Extract 班兰精

(C)
282g Egg Whites 蛋白
60g Caster Sugar 细糖

(D)
130g Pandan Kaya Jam 班兰加央

Directions 做法


Combine plain flour, rice flour and vanilla powder of (A) evenly. Sift and set aside. 
材料A里的中筋面粉,粘米和香草粉一起加入碗用沥网过筛。搁置待用。


Repeat the same process for the flour ingredients from (B). Set aside.
也把材料B的粉料如上的做法然后搁置待用。


Line and grease a 38x17cm baking tray with parchment paper. 
在38x17cm的烤盘铺上烘焙纸,纸上涂抹少许油脂。


Preheat oven at 160C degrees
烤箱预热160度。


In a mixing bowl, add corn oil, milk, salt and sugar (of A) together and mix evenly. Sift in sifted flour mixture (A) and use a hand whisk to combine. Set aside.
把材料A的玉米油,鲜奶,盐 和糖一起倒入碗,搅匀。再把之前过沥好的粉料A沥入,用打蛋器捣匀。搁置待用。


In another mixing bowl, combine corn oil, pandan extract, milk and sugar (of B) together until mixed. Sift in sifted flour mixture (B) and use a hand whisk to combine. Set aside.
在另一个搅拌碗中,把材料B的玉米油,鲜奶,班兰精和糖一起倒入碗,搅匀。再把之前过沥好的粉料B沥入,用打蛋器捣匀。搁置待用。


In a dry and grease free mixing bowl, whisk the cold egg whites (C) until frothy. Add 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before sifting in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.
把材料C的冷藏蛋白倒入另一个搅拌盆里,用搅拌机将蛋白(C)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖沥入,以快速把蛋白打至发泡而蛋白会固定于容器内,倒扣时也不会流动即可,否则在卷蛋糕的时候容易破裂。 


Divide the meringue into 2 portions of 136g and 205g respectively.
将打发的蛋白霜分成两份量。一份为136克而另一份为205克。


From the 1st portion of 136g , add 1/3 of the beaten egg whites into the pandan cake batter (B) and fold to incorporate. Continue to fold in the balance beaten egg whites with rubber spatula until evenly combined. Set aside. 
从136克的第一份蛋白霜里,取出1/3份量的蛋白霜拌入班兰面糊B中用橡皮刮刀拌合。接着才加入其余的蛋白霜,轻轻的从容器底部刮起拌匀。搁置待用。


From the 2nd portion of 205g , add 1/3 of the beaten egg whites into the vanilla cake batter (A) and fold to incorporate. Continue to fold in the balance beaten egg whites with rubber spatula until evenly combined. 
从205克的第二份蛋白霜里,取出1/3份量的蛋白霜拌入香草面糊A中用橡皮刮刀拌合。接着才加入其余的蛋白霜,轻轻的从容器底部刮起拌匀。


Pour the 2 cake batters alternately into the prepared baking tray. Level the surface, tap the baking tray on the countertop to release trapped air pockets. Transfer the baking tray into the middle rack of a preheated oven and bake at 160C degrees for 15-16 mins until the surface has browned and cake springs back when press. 
把两种蛋糕糊交替地倒入烤盘。 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以160度烘烤15-16分钟左右或至到表面呈金黄色,触感有弹性即可。


Invert the cake onto a damp kitchen towel and remove the baking tray and parchment paper. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack. 
蛋糕出炉后,马上倒扣摆上一块湿台布,把烘培纸撕开趁热用台布把蛋糕卷起来摆在铁架上散热。 


Heat up pandan kaya jam in microwave for 30 seconds to soften. 
把班兰加央放入微波炉30秒加热软化。


Unroll the cooled cake, spread a layer of the pandan kaya jam over the cake top. 
将已冷却的蛋糕卷打开,把班兰加央涂抹上蛋糕表面。 


Roll up the cake
再次把蛋糕卷起来。 


Once the cake is rolled up, twist the two sides of the kitchen towel / parchment paper and refrigerate the wrapped cake for 1 hour to set. 
卷完后用蛋糕纸包住蛋糕体,两端稍微扭紧,冷藏1小时待蛋糕卷定型。 


Remove parchment paper, trim both ends and slice to serve. 
去掉蛋糕纸,切去两头就可享用。 






Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 



















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