Friday, 24 October 2014

黑芝麻红豆瑞士卷 ~ Black Sesame Red Bean Swiss Roll

 
 
 
 

 
呵呵。。。我又了。这次搞点新花样,来个彩绘的,画了我最爱的~~~~ 豹纹。。第一次画,有点失手。而且蛋糕在卷的时候也段了,不过口感还是一样棒!

黑芝麻红豆瑞士卷

材料:
蛋糕体 A :
6 蛋黄
40g 幼糖( 我放20g
20g 黑芝麻粉
60ml 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

馅料:
100 ~ 150g  植物性鲜奶油
红豆适量

 
竹炭粉/可可粉适量

做法 :
1.预热烤箱至160度。在14 x 14寸方形烤盘铺上油纸。油纸下墊张豹纹图案的模板。( 我用14 x 10寸的烤盘 )

2.将材料A一起拌匀待用。

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.取两个小碗,各舀1大匙蛋黃糊+1大匙蛋白糊,分別加入適量竹炭粉和可可粉,调成深浅两种咖啡色,分別裝入塑膠袋中绑紧。

5.将裝有咖啡色面糊的塑膠袋一角剪开一小孔,在油纸上依模板画出双色豹紋图案后,轻轻将油纸底下的A4纸豹纹模抽出,再送入160度的烤箱中烘烤约1分钟取出。1
                
                 
                           ~ 1 / picture 1 ~
6.剩下的蛋黃糊分两次拌入蛋白糊中, 轻轻混合拌勻。

7.再将拌好的面糊倒入烤盘、抹平,拿起烤盘轻敲一下使较大的气泡排出。

8.以140度烤20分钟,再调至160度烤多10分钟,取出待冷。

9.馅料: 把植物性鲜奶油打至硬性,加入红豆搅拌均匀,即可。  (图2
      
~ 2/ picture 2 ~

 
10. 撕出蛋糕纸,在将要卷起的蛋糕那一端用刀切3 ~ 4道痕,在蛋糕上馅料,用纸卷起,即可。
 

Black Sesame Red Bean Swiss Roll

Ingredients
For the cake (A) :
6 egg yolks
40g castor sugar ( I put 20g )
20g  black sesame powder
60ml 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

Filling :
100 ~ 150g topping cream
cooked red bean

 
Method :
1. Preheat oven to 150c . Line a 14” x 10” baking tray with baking greaseproof paper . And place a leopard pattern template under the greaseproof paper .

2. In a mixing bowl , combine ingredients A and mix well .

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.  In 2 small bowl , scoop 1tbsp egg yolk mixture + 1tbsp egg white mixture and mix well . Add in charcoal powder and cocoa powder separately and mix until well combined . Fill the mixture into a piping bag .

5. Draw out the leopard pattern . After finish , take out the template and bake in the pre-heated oven at 160c for 1 minute  and remove it from oven . ( Picture 1 )

6. Fold whisked egg white into egg yolk mixture in 2 batches until well combined .

7. Spread the batter into the lined baking tray .

8. Bake in preheated oven at 140cfor 20 minutes . Increase the heat to 160c and bake for another 10 minutes . Remove and leave to cool .

9 . Filling :  Beat topping cream till stiff peak , then add in cooked red beans. ( Picture 2 ) 
                          
10. 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 .