Just a quick note. This is the first time that mum and I make swiss rolls. Mum is really good at making chiffons, so instead of making sponge cakes, we use chiffon as the body for the roll. We replace the usual whipped cream with custard, because cream is too fat :p Since it's just a tryout, I didn't take any pictures for the process. Next time we'll make a fruit roll, and then I will record the process with a much detailed recipe. | 快速記錄一下。 這是我跟媽第一次做瑞士卷。因為媽很擅長做戚風,所以沒有使用海綿蛋糕,而是以戚風當作瑞士卷的主體。我們也把通常使用的鮮奶油夾心改成卡士達醬,因為鮮奶油太肥了:p 因為這只是試做,所以我沒有拍照記錄過程。下次會做個水果口味的,我會再記錄下過程,寫下比較詳細的食譜。 |
mum's old chiffon recipe: 5 Egg Yolks 100g Cake flour 130g Granulated Sugar 1/4 teaspoon of Baking Powder 1/4 teaspoon of Salt 65ml Milk 1/4 cup of Any Kind of Liquid Oil 1/4 teaspoon of Vanilla Extract 5 Egg Whites Procedure: 1. Mix the yolks with sugar(30g), add milk and silted powders, and then the oil 2. Whip the egg whites and sugar(add 30g at a time) and till it's close to meringues 3. Mix some meringues with the yolk mixture 4. Add the rest of the meringues into the yolk mixture and now you're ready to bake it 5. Bake the cake in a preheated oven, 170C for 15 mins. I use a 40x32cm model. 6. When the cake is cooled, you can spread the custard and roll it. Store the roll in the fridge for 2-3hrs till it's much solid. Rum Custard: 1. Mix one egg yolk with 20g sugar 2. Mix 50ml milk with 10g corn starch, 15g cake flour 3. Add the two mixtures together 4. Boil 200ml milk with 20g sugar 5. Pour the mixtures into boiled milk 6. Keep boiling the custard till it's sticky 7. Remove the custard from the stove, add 10g of unsalted butter and a teaspoon of rum, and that's it! | 老媽的戚風食譜: 蛋黃 5顆 低筋麵粉 100克 精製砂糖 130克 泡打粉 1/4茶匙 鹽 1/4茶匙 奶 65毫升 任何液體油 1/4杯 香草精 1/4茶匙 蛋白 5顆 做法: 1. 將蛋黃跟30克糖混在一起,加入牛奶混勻,再加入過篩厚的粉類。慢慢攪拌均勻後再加入油混勻。 2. 將蛋白跟糖加在一起,一次加30克,打到乾性發泡的蛋白霜。 3. 將部分但白霜根蛋黃混合一起 4. 將剩下的但白霜慢慢加入變成麵糊,可以烤了 5. 放入已預熱170C的烤箱烤15分鐘,我使用的是40x32cm的模型。 6. 烤好蛋糕冷卻後,可以抹上卡士達醬。蛋糕放在冰箱冷藏2~3小時可以定型。 蘭姆卡士達: 1. 混合一顆蛋黃跟20克糖 2. 混合50毫升牛奶跟10克玉米粉,15克低筋麵粉 3. 將前兩項混合物混合 4. 將200毫升的牛奶跟20克糖混合煮沸 5. 將第三項混合物加入煮沸的牛奶攪拌 6.小火慢炖直到卡士達醬黏黏的 7. 將卡士達醬離開爐子,加入10克無鹽奶油跟一大匙蘭姆酒,就這樣! |