Friday, 24 October 2014

香葱肉松瑞士卷 ~ Spring Onion Meat Floss Swiss Roll

 


 



香葱肉松瑞士卷

材料:
蛋糕体 A :
6 蛋黄
40g 幼糖( 我放20g
50ml 鲜奶 ( 我多加10ml , total 60ml )
80ml 粟米油
120g 面粉 + 1/2小匙发粉筛过
1茶匙 香草香精

蛋糕体 B :
6 蛋白
1/4小匙 塔塔粉
80g 幼糖

装饰
葱花适量

馅料:
肉松适量
美奶滋适量

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。

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. 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. 铺上纸的烤盘里撒上葱花,然后倒入面糊。 送进烤箱里烤20分钟,再调至160度烤多10分钟,取出待冷。



6. 撕出蛋糕纸,在将要卷起的蛋糕那一端用刀切3 ~ 4道痕,在蛋糕上涂上美奶滋和撒上少许肉松,用纸卷起,即可。


Spring Onion Meat Floss Swiss Roll

Ingredients
For the cake (A) :
6 egg yolks
40g castor sugar ( I put 20g )
50ml fresh milk I add total 60ml
80ml corn oil
120g plain flour , sifted with 1/2tsp baking powder
1tsp vanilla essence

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

Garnishing :
chopped spring onion

Filling :
mayonnaise
meat floss

 
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 .

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. Sprinkle some chopped spring onion and pour 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 .

6. 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 some mayonnaise and meat floss over the cake and roll up with greaseproof paper .