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瑞士卷

2017-04-18 一零鼠, 今日好食谱, 烘焙, 食谱, 饮食画报 Comments Off on 瑞士卷 799 Views

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食谱nameYS17-8
蛋黄糊 ：
♦  蛋黄 3个
♦  糖 20克
♦  玉米油 20克
♦  牛奶 45克
♦  低筋面粉 60克

蛋白霜 ：
♦  蛋白 3个
♦  幼糖 30克

陷：
♦  Topping Cream 80g（打发备用）
YS17-9


1）蛋黄和糖拌匀至糖溶化，加入玉米油牛奶，筛入低筋面粉拌匀。

2）蛋白分次加入糖打至干性发泡。

3）彩绘方面自己调, 材料蛋黄糊一大匙，蛋白打好的2大匙，拌均调色。画图案在油纸，油纸翻后（可以看见前面的印图），把已调好色的面糊挤在油纸后面，挤好后，进烤箱烘1分钟。烤好后，拿出来备用。
YS17-10

4）将1/3蛋白霜倒入蛋黄糊里轻轻翻拌均匀后，再倒回蛋白霜里拌匀。然后把面糊倒入已经烤好的图案油纸，铺平。

5)  放入预热的烤箱 ,165度 20 分钟

6）出炉倒扣，撕开油纸，待温后，，在要卷起的一方横划三刀（不要切断）。然后涂上Topping cream，撒上巧克力米，即可利用刚才撕开的油纸把蛋糕卷起。
YS17-11

7）放入冰箱冷藏。
*** 烤箱热度不一，需自行调整自己的烤箱。

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