Monday, 15 June 2015

黑森林蛋糕卷 ~ Black Forest Swiss Roll

 

食谱取自 Butter , Flour & Me


黑森林蛋糕卷

蛋糕烤盘:30 x 25cm ( 我用的烤盘: 14 x 10 。所有的材料除34 )

材料 A
3 蛋黄  
10g 细砂糖
1g
20g 粟米油
60g 鲜奶
50g 低筋面粉
20g 无糖巧克力粉
5g  粟米粉

材料 A
3 蛋白
50g 细砂糖

馅料
fresh cream(植物性奶油)100克(打发)( 我用+-150g )
无糖巧克力粉 1汤匙 + 数个汤匙的温水搅拌成巧克力膏
酒渍樱桃 10个(或适量)

表层装饰
巧克力刨丝
新鲜樱桃数粒

做法
1. 蛋黄和细砂糖搅拌均匀。加入粟米油和鲜奶搅拌均匀。

2. 筛入所有的粉类,搅拌成均匀的巧克力蛋黄面糊。

3. 蛋白稍微打发,分次加入细砂糖打至湿性发泡。

4. 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。

5. 再倒入铺了蛋糕纸的烤盘里,轻轻把空气敲出。

6. 烤箱预热170度,烘烤大约20 - 25分钟。

7. 蛋糕烘好后,立刻把蛋糕取出倒扣,把蛋糕纸撕掉。完全冷后才涂上一层的樱桃酒或酒渍樱桃汁,然后涂上奶油,放入樱桃,卷上。

8. 将蛋糕用保鲜膜卷好放入冰箱里定型,然后在外层涂上一层适量的巧克力奶油,最后撒上适量的巧克力丝和加上樱桃即可。

 

Recipe source : Butter , Flour & Me

Black Forest Swiss Roll
 
30cm x 25cm swiss roll pan ( I used 14x 10” pan , all ingredients divide by 3 and  times 4 )
 
Ingredients A :
3 egg yolks
10g caster sugar
1g salt
20g corn oil
60g fresh milk
50g superfine flour
20g unsweetened cocoa powder
5g corn flour

Ingredients B :
3 egg whites
50g caster sugar

Filling :
100g  fresh cream ( whipped ) ( I used +- 150g  )
1tbsp unsweetened cocoa powder + a few tbsp warm water , mix well until it become chocolate paste
10 pitted cherries

Garnishing :
shredded chocolate    
fresh cherries

 
Method
1. Combine egg yolks and sugar, lightly whick till light . Add in corn oil and fresh milk  .

2. Fold in cake flour & cocoa powder , mix until there are no more lumps and forms a smooth chocolate batter, set aside.

3. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and still peaks form.

4. Gently fold in egg whites into egg yolk batter until blended.

5. Pour the batter into pan that line with parchment paper , lightly tap the pan to remove air bubble.

6. Bake in preheated oven at 170c for 20 ~25 minutes or until cooked.

7. Remove from oven . Carefully turn the baked cake onto a piece of baking/parchment paper.Slowly peel off the attached baking/parchment paper from the cake. Place on a wire rack to cool. Spread evenly a layer of pitted cherries sauce over the entire cake and followed by a layer of topping cream and pitted cherries . Roll the cake up tightly to form a swissroll .

8.  Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Frost the swissroll with chocolate topping cream and decorate with fresh cherries .Slice to serve.

 
 

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom  .
 
                                                        

I'm also joining Little Thumbs Up - June'15 Event : Cream  , organized by Zoe of Bake for Happy KidsDoreen of My Little Favourite DIY  . Hosted by Diana of The Domestic Goddess Wannabe .
 
                                       littlethumbups1-1