Kit Wai's kitchen : 芒果奶冻卷 ~ Mango Swiss Roll

Wednesday, 11 November 2015

芒果奶冻卷 ~ Mango Swiss Roll

芒果奶冻卷

蛋糕体

材料 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

材料 B :
6粒蛋白
1/4小匙塔塔粉（我没放）
80g 幼糖

芒果奶冻（取自carol自在生活）

材料 :
100g 新鲜芒果泥 (芒果肉用果汁机打成细致的泥狀 )
1/2茶匙柠檬汁
50g 动物性鲜奶油
10g 细砂糖
3g 吉利丁片（我用1大匙的吉利丁粉/ 鱼胶粉）

鲜奶油夾馅

材料 :
150 ~ 200g植物性鲜奶油
芒果肉適量（切条状）

芒果奶冻做法：

1. 将吉利丁粉倒入2倍的冷开水中混合均勻浸泡5分钟。

2. 准备一個稍微大一点的锅子,加上適量的水煮沸。使用隔水加热的方式将膨涨的吉利丁粉融化至完全溶解。

3. 新鲜芒果泥加入柠檬汁混合均勻备用。

4. 动物性鲜奶油和细砂糖放入盆中加热至沸腾离火。

5. 吉利丁液加入煮热的动物性鲜奶油中混合均勻放涼。最后将芒果泥加入混合均勻。

6. 倒入方型容器中,放冰箱冷藏5-6小時以上至完全凝固。

7. 做好的芒果奶冻从冰箱取出 ,稍微浸泡一下40度温水将奶冻倒扣出來,切成约2.5cm x 2.5cm条状放冰箱冷藏备用。

戚风蛋糕体做法：

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1/3 B料轻轻拌匀，才加入其余的蛋白轻轻拌匀。

5. 然后倒入烘盘。送进烤箱里140度烤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，在蛋糕上涂上打发的植物性鲜奶油，前端放上芒果奶冻及切成条状的新鮮芒果。

7, 由自己身体这一侧紧密将蛋糕往外卷，最后用烤纸将整条蛋糕卷起, 蛋糕收口朝下用塑膠袋装起放置到冰箱冷藏3 ~ 4小時定形。

8. 蛋糕卷表面可以装饰打发的植物性鲜奶油及芒果块。

Mango Swiss Roll

For the cake
Ingredients 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

Ingredients B :
6 egg whites
1/4tsp cream of tartar ( I omit it )
80g castor sugar

Mango pudding / mousse : （ recipe source caroleasylife ）

Ingredients :
100g mango puree （ Fresh mango cut into cubes and used blender to blend till smooth ）
1/2tsp lemon juice
50g dairy whipping cream
10g caster sugar
3g gelatine strips ( I used 1tbsp gelatine powder )

Filling

Ingredients :
150 ~ 200g topping cream /non-dairy whipping cream ( whipped )
some mango flesh ( cut into strips )

For the mango pudding / mousse :

1. Dissolve gelatine powder with 3tbsp water and soak it for 5 minutes .

2. In a big pot , bring water to boil . Double boil (1) till dissolve .

3. Add lemon juice into the mango puree and mix till well combined .

4. In another pot , add in dairy whipping cream & castor sugar and bring to boil .

5. Pour the gelatine mixture into (4) till well mixed . Let it cool a bit , then add in mango puree and stir well .

6. Pour the mixture into a rectangle container , chill in the fridge for 5 ~ 6 hours or till set .

7. To unmould , soak the container into 40c warm water for a while . Cut into 2.5cm x 2.5cm long strips . Chill in the fridge again for later use .

For the cake :

1. Preheat oven to 140c .L ine 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( ingredients B ) 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. Pour the batter into the lined baking tray and bake in preheated oven at 140c for 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 whipped topping cream and place the mango pudding / mousse over the cake .

7. Roll up with greaseproof paper . Chill in the fridge 3 ~ 4 hours .

8. Decorate the swiss roll with remaining whipped topping cream and mango cubed .