Wednesday, 8 October 2014

香蕉瑞士卷 ~ Banana Custard Roll

 





 
 

下午茶来咯。。。

 
食谱取自 新新饮食第92

香蕉瑞士卷
材料:
蛋糕体 A :
6 蛋黄
40g 幼糖( 我放20g
100g香蕉泥
50g 棒果粉
50ml 鲜奶
80ml 粟米油
120g 面粉 + 1/2小匙发粉筛过

蛋糕体 B :
6 蛋白
1/4小匙 塔塔粉
80g 幼糖

卡斯特馅料:400ml 鲜奶
5 蛋黄
25g 面粉
25g 粟粉
110g 幼糖 我放80g )
20g  牛油
1大匙 rum

做法:
1.预热烤箱至140度。在14 x 14寸方形烤盘铺上油纸。( 我用14 x 10寸的烤盘 )。

2.将材料A一起拌匀待用。 (图1
                
                            ~ 1 / picture 1 ~
3.将材料B的蛋白和塔塔粉打至起泡后,分3次加入幼糖打发成硬性泡沫。

4.将1/3打好的B料加入A料轻轻拌匀,再加入1/3B料轻轻拌匀,才加入其余的蛋白轻轻拌匀。

5.倒入已铺上纸的烤盘里, 送进烤箱里烤20分钟,再调至160度烤多10分钟,取出待冷。
(图2
                 
                             ~ 2 / picture 2 ~
 
6.馅料: 200ml鲜奶,蛋黄,面粉和粟粉拌匀。剩下的200鲜奶和幼糖一起煮溶(不要滚),冲入拌匀的馅料。拌匀后用小火拌煮至浓稠,加入牛油和rum酒拌匀,待冷备用。(贴上1张保鲜纸以防结成硬皮 ). (图3
                  
                               ~ 3 / picture 3 ~


7.撕出蛋糕纸,在将要卷起的蛋糕那一端用刀切3 ~ 4道痕,在蛋糕上涂上卡斯特馅料,用纸卷起。

8.放入冰箱冷藏30分钟即可切片享用。

 

Recipe source : YumYum Magazine @ No.92

Banana Custard Roll

Ingredients :
For the cake (A) :
6 egg yolks
40g castor sugar ( I put 20g )
100g mashed banana
50g  ground hazelnut
50ml fresh milk
80ml corn oil
120g plain flour , sifted with 1/2tsp baking powder

For the cake (B) :
6 egg whites
1/4tsp cream of tartar
80g castor sugar

Custard filling :
400ml fresh milk
5 egg yolks
25g plain flour
25g cornstarch
110g castor sugar ( I put 80g )
20g butter
1tbsp rum

Method :
1. Preheat oven to 140c .Line a 14” x 10” baking tray with baking greaseproof paper .

2. In a mixing bowl , combine ingredients A and mix well .( Picture 1 )

3. Whisk egg whites and cream of tartar until frothy . Add in castor sugar in 3 batches and continue to beat until stiff peaks formed .

4. Combine 1/3 of egg white mixture with mixture A and stir well . Add 1/3 of egg white mixture and stir gently . Lastly mix in the remaining egg white till well combined  .

5. Spread the batter into the lined baking tray and bake in preheated oven at 140cfor 20 minutes . Increase the heat to 160c and bake for another 10 minutes . Remove and leave to cool . ( Picture 2 )

6 . Filling : Put 200ml fresh milk , egg yolks , plain flour and cornstarch into a mixing bowl and stir well . Heat the remaining of fresh milk with castor sugar until sugar has dissolved . Pour in the egg yolk mixture and stir over very low heat until veru thick . Add in butter , rum and stir well . Remove from heat and leave to cool . ( Cover with cling film to prevent a skin forming on the surface ) . ( Picture 3 )

7. Remove the greaseproof paper and cut 3 ~ 4 lines ( at the beginning of rolling point ) but the cake is still attached to each other . Spread the filling over the cake and roll up with greaseproof paper .

8. Chill the roll in the fridge for 30 minutes . Cut into slices and serve .

 

This post is linked to Cook-Your-Books # 17, hosted by Joyce from Kitchen Flavours .