For several days, I was itching to make a roll cake but was too occupied to do so. Finally, I mustered the determination to run through my collections of recipe books and settled for this easy and yet delicious swiss roll recipe from Carol Hu's "First Book of Baking for Beginners".
前几天我一直有着想制做蛋糕卷的冲动但因太忙而没下手。后来，自己硬着头皮立下非做的意愿才去收集的食谱书籍里找出这道简易又富酒香的美味蛋糕食谱取自湖涓涓的‘烘焙新手必备的第一本书’。
If you are a coffee person then this is just what you might want to try making. I have made some modifications from the original recipe to cater to my husband's tastebuds.
你若也是咖啡爱好者的话可以尝试制做看看。我在这道蛋糕食谱里做了少许修改来配合丈夫口味上的要求。
咖啡戚风香酒卷
Coffee Liquer Swiss Roll
Ingredients 材料
(A)
4 Egg Yolks 蛋黄
30g Castor Sugar 幼糖
32g Corn Oil 玉米油
40g Milk 牛奶
2 Tbsp Instant Coffee 即溶咖啡粉
56g Cake Flour 低筋面粉
25g Rice Flour 在来米粉
(B)
4 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
50g Castor Sugar 幼糖
(C)
200ml Fresh Whipping Cream 动物性鲜奶油
30g Castor Sugar 幼糖
1 Tsp Kahlua Liquor 卡鲁哇咖啡酒
Method 做法
Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.
所有材料量秤好，鸡蛋使用冰的。
Combine cake and rice flour evenly. Sift and set aside.
低筋面粉和在来米粉用沥网过筛。搁置待用。
Microwave the milk for a minute. Stir in instant coffee granules until dissolved. Set aside to cool.
牛奶放入微波炉加热1分钟，将即溶咖啡粉加入混合，待凉备用。
Line and grease the baking tray with parchment paper. As I was using a 37cmx27cm heat proof silicone roulade baking sheet, I skip the lining part.
Preheat oven at 170C degrees
烤箱预热170度。
Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.
将蛋黄加幼砂糖用打蛋器搅拌均匀。
Add corn oil and combine.
然后将玉米油加入搅拌均匀。
Add in sifted flours and coffee mixture in two batches, whisk till smooth and incorporated.
把过沥的粉料，咖啡牛奶分两次交错混入，搅拌均匀成无粉粒的面糊。
In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before adding 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B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(B)打至粗泡状。将柠檬汁及一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入，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。
Slowly whisk in 1/3 of the beaten egg whites to incorporate into the egg yolk batter (A). Gently fold in the balance beaten egg whites with rubber spatula to combine.
取出1/3份量的蛋白霜混入蛋黄面糊中搅匀，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从容器底部刮起拌匀。
Gently transfer the cake batter into a greased heat proof silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 170C degrees for 12-15 mins until the surface has browned and cake springs back when press.
Invert the cake onto a damp kitchen towel and remove the baking sheet. 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，把蛋糕卷垫拿开趁热用台布把蛋糕卷起来摆在铁架上散热。
The colder the whipping cream the easier it is to whip. Whip the whipping cream in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks.
这是候把材料C的动物性鲜奶油放入已冷却的容器内，用搅拌机由慢而快的速度搅打至变浓稠时加入幼糖，卡鲁哇咖啡酒继续搅打。直到打发至体积变大而不会流动的状态即可。
Unroll the cooled cake, spread a layer of the kahlua cream over the cake top.
将已冷却的蛋糕卷打开，把打发的卡鲁哇咖啡酒鲜奶油涂抹上蛋糕表面。
Place a rolling pin underneath the parchment paper the cake is sitting on. With both hands and the rolling pin to push the cake forward to roll up the cake.
将擀面棍放在蛋糕纸下方，以双手借助擀面棍紧密的卷起蛋糕。
Once the cake is rolled up, twist the two sides of the 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。
No comments :
Post a Comment