【Swiss Roll】 蛋糕卷 瑞士卷 材料虽简单 但却是满满的技巧和工序。如何烤制得不掉皮、不破皮、不龟裂、松软不干燥！
曾经“卷”过的你 必然会知道它的难度🤭，请注意影片中如何先定型，再涂cream。 在此与大家分享经验😊 欢迎在留言区留言！谢谢观赏、订阅和点赞^_^
如何把它卷得漂亮三步曲
1）趁还有余温时卷动
2）先冷藏 不涂抹
3）冷藏后 展开才涂抹 然后再次冷藏1～2小时 才能开吃。
Whipping Cream 淡奶油如何打发才是完美的“不油不水”
1）器皿先冷藏是必须的
2）打发时间3分钟 ，过度打发 它就会让你知错 完全不给你挽回😅
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Although the ingredients used for baking a Swiss Roll are pretty simple. But, they are full of technical and tricks. How do we bake it without peeling and cracking. If you have ever “rolled” the cake, you will definitely know how difficult it is 🤭 Please pay attention to how to set the shape first, and then just apply cream accordingly. Please don't hesitate to share your experience down below 😊 Thank you for watching and happy baking! ^_^
How to roll the cake in 3 crucial steps :
1) Start rolling while the cake is still warm
2) Once rolled, chill it first without any the cream
3) After chilling, unrolled the cake and spreading the cream, and then chill it again for 1 to 2 hours before serving.
How to whisk the Whipping Cream in the perfect condition "not oily or watery"
1) It is necessary to refrigerate the utensils first
2) Whisk the whipping cream for 3 minutes, you will feel frustrating if over-whisking the whipping cream and you will not be able to save the cream 😅
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食材 Ingredients
1) 即溶咖啡 Instant Coffee - 2 茶匙（加1汤匙热水）| 2 tsp (to add 1tbsp of hot water)
2) 鸡蛋 Egg - 5 颗 |5 pcs
3) 盐 Salt - 1/2 茶匙 | 1/2 tsp
4) 鲜奶 Fresh Milk - 70 毫升 | 70ml
5) 低筋面粉 Cake Flour - 100 克 | 100g
6) 玉米油 Corn Oil - 50 毫升 | 50ml
7) 糖 Sugar - 70 克 | 70g
烤盘 ：30公分 x 30公分
Baking tray : 30cm x 30cm
注 ：烘烤 160°C 烤制20分钟，接着调高至 180°C 烤制 10分钟
Note : Baking : 160°C for 20 mins after that adjust to 180°C for 10mins
i) 谈奶油 Whipping Cream - 120克 120g
ii) 即溶咖啡 Instant Coffee - 2茶匙 2 tsp (to add 1tbsp of hot water)
16 окт 2024
