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粒 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粒 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. 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. 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 .