Monday, 15 June 2015

樱花绿茶瑞士卷 ~ Sakura Green Tea Swiss Roll


食谱取自 Amy Baking Diary


蛋糕烤盘:35 x 25cm   / 14 x 10

材料 A ( 面糊 ) 
3 蛋黄  我用A
40g 细砂糖
60ml 鲜奶
40g 粟米油
60ml 鲜奶
90g 低筋面粉  ( 75g低筋面粉 + 15g 绿茶粉 过筛 )

材料 B  ( 蛋白霜 )
3 蛋白
20g 细砂糖
1/2茶匙 柠檬汁

15 盐渍樱花 (用清水浸泡,抹干水分备用 )

120g 红豆泥  **
100g  植物性鲜奶油 打发

** 红豆泥材料 :
500g  红豆
430g  细砂糖

1. 烤盘铺上烤纸,排放抹干水分的樱花。

2. 馅料做法 : 红豆洗净 。煮滚一锅水,放入红豆。

3. 以小火煮2小时或至软。熄火,取出红豆。

4. 将(3)的红豆加入糖,以小火再煮5 ~ 10分钟 。加入盐,搅拌均匀。待冷,备用。取出120g的红豆泥,将剩余的放入container 里,然后放在冰箱(可冷藏2星期/冰格2个月)

5. 蛋糕体 蛋黄和细砂糖搅拌均匀。加入粟米油和鲜奶搅拌均匀。筛入所有的粉类,搅拌成均匀的蛋黄面糊。

6. 蛋白加入柠檬汁稍微打发,分次加入细砂糖打至湿性发泡。

7. 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。

8. 再倒入铺了蛋糕纸的烤盘里,轻轻把空气敲出。烤箱预热180度,烘烤大约20 - 25分钟。蛋糕烘好后,立刻把蛋糕取出倒扣,把蛋糕纸撕掉。

9. 完全冷后才涂上奶油,放入红豆泥,卷上。

10. 将蛋糕用保鲜膜卷好放入冰箱里定型后才切片。


Recipe source :  Amy Baking Diary

Sakura Green Tea Swiss Roll

35cm x 25cm   or 14 x 10” swiss roll pan

Ingredients A :
3 egg yolks  ( I used A size eggs )
40g caster sugar
60ml fresh milk
40g corn oil
90g cake flour (75g cake flour and 15g Green Tea Powder – sifted )

Ingredients B ( meringue ) :
3 egg whites
20g caster sugar
1/2tsp lemon juice
15pcs picked Sakura soaked in water and drain excess water

Fillings  :
120g red bean paste   **
100g non-dairy whipping cream  ( whipped )

** Red Bean Paste ingredients :
500g  red beans (azuki)
430g Japanese sugar (jo haku tou) ( I used caster sugar )
1/2tsp salt

Method :
1. Line the pan with parchment paper and arrange pickled Sakura on it  .

2. For the fillings  : Wash red beans well, then bring to boil in a pot of water. Drain and place red beans in a saucepan.

3. Pour in enough water to cover red beans and bring to a simmer over low heat for about 2 hours, skimming off the foam. When the beans are soft, remove from heat and drain.

4. Return red beans to saucepan and add sugar. Cook over low heat and stir constantly for 5-10 mintues. Add salt and mix well. Spread paste out on a try to cool. Weigh out 120g and store remaining paste in an airtight container for up to 2 weeks in the refrigerator, or up to 2 months in the freezer.

5. For the cake : Combine egg yolks with sugar, lightly whisk . Add in fresh milk and corn oil , stir to combine . Then add in flour and green tea powder , mix until well combined.

6. Whisk egg whites with lemon juice , beat till foamy . Gradually add in sugar, beat till stiff peaks.

7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light. Fold the balance of egg white mixture into egg yolk mixture, combine well.

8. Pour batter into the pan , lightly tap the pan to remove air bubble. Bake at preheated oven at 180c for 20 ~ 25mins. Remove cake from pan and cool down on wire rack till cool completely.

9. Assemble the swiss roll :  Spread whipped cream in an even layer cover the entire cake and spoon red bean paste on it.

10. Gently roll up the cake. Wrap with cling film and place in the freezer to chill and set before serving.


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

This post also linked to the event, Little Thumbs Up organised by  Zoe of Bake for Happy kidsand Doreen of My Little Favourite DIY , and hosted by Diana from The Domestic Goddess Wannabe