食谱取自 :
美味风采 @ 第83期
吐拿鱼瑞士卷
蛋糕体
材料 A
:
4粒 蛋
40g
玉米油
40ml
鲜奶
70g
特幼面粉
20g
鲜莳萝 ( 剁碎 ）
材料 B ：
4粒 蛋白
70g 细砂糖
¼ 茶匙 塔塔粉 ( 我没放 )
馅料 :
1罐 吐拿鱼 ( 滴干水 )
2 ~ 3大匙 美奶滋 / 蛋黄酱
1茶匙 盐
胡椒粉适量
瑞士卷烘盘 ( 14” X 10” , 铺防油纸 ）
做法 ：
1. 把材料A的蛋黄，鲜奶和玉米油混合，手打搅拌至均匀 ( 确保没有粒状物) 。
2. 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。
3. 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。
4. 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。
5. 馅料 : 将全部材料混合均匀即可。
6. 撕出蛋糕纸，在将要卷起的蛋糕那一端用刀切3 ~ 4道痕，在蛋糕上涂上吐拿鱼馅料，然后再卷起，待定形，即可切片享用。
贴士 : 吃不完的吐拿鱼瑞士卷须放入冰箱，以免吐拿鱼出水。
Recipe source : Oriental Cuisine @ No. 83
Tuna Savoury Swiss Roll
4粒 蛋白
70g 细砂糖
¼ 茶匙 塔塔粉 ( 我没放 )
馅料 :
1罐 吐拿鱼 ( 滴干水 )
2 ~ 3大匙 美奶滋 / 蛋黄酱
1茶匙 盐
胡椒粉适量
瑞士卷烘盘 ( 14” X 10” , 铺防油纸 ）
做法 ：
1. 把材料A的蛋黄，鲜奶和玉米油混合，手打搅拌至均匀 ( 确保没有粒状物) 。
2. 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。
3. 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。
4. 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。
5. 馅料 : 将全部材料混合均匀即可。
6. 撕出蛋糕纸，在将要卷起的蛋糕那一端用刀切3 ~ 4道痕，在蛋糕上涂上吐拿鱼馅料，然后再卷起，待定形，即可切片享用。
贴士 : 吃不完的吐拿鱼瑞士卷须放入冰箱，以免吐拿鱼出水。
Recipe source : Oriental Cuisine @ No. 83
Tuna Savoury Swiss Roll
For the cake
Ingredients
A ：
4 egg yolks
40g corn oil
40ml fresh milk
70g superfine flour
20g fresh dill ( finely chopped )
Ingredients B :
4 egg whites
70g castor sugar
¼ tsp cream of tartar ( I omit it )
Filling :
1 tin tuna flakes ( drained )
2 ~ 3tbsp mayonnaise
1tsp salt
some pepper to taste
14” x 10” swiss roll pan ( lined with greaseproof paper )
Method :
1. In a mixing bowl , combine ingredients A and mix well .
2. 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 .
3. 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 .
4. 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 .
5. For the filling : Combine ingedients A , adjusting seasonings to taste , set aside .
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 tuna filling over the brown surface & roll up again . Let it set before serving .
Note : Refrigerate roll if not eaten as tune might get soggy and making your roll too wet .
4 egg yolks
40g corn oil
40ml fresh milk
70g superfine flour
20g fresh dill ( finely chopped )
Ingredients B :
4 egg whites
70g castor sugar
¼ tsp cream of tartar ( I omit it )
Filling :
1 tin tuna flakes ( drained )
2 ~ 3tbsp mayonnaise
1tsp salt
some pepper to taste
14” x 10” swiss roll pan ( lined with greaseproof paper )
Method :
1. In a mixing bowl , combine ingredients A and mix well .
2. 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 .
3. 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 .
4. 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 .
5. For the filling : Combine ingedients A , adjusting seasonings to taste , set aside .
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 tuna filling over the brown surface & roll up again . Let it set before serving .
Note : Refrigerate roll if not eaten as tune might get soggy and making your roll too wet .
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