(中文食譜請往下掃)
Ingredients:
CREAM FILLING:
4g earl grey tea leaves (from 2 tea bags)
2tbsp boiling water
100g + 175g heavy whipping cream
30g erythritol amzn.to/3Jz5Unl
CAKE:
6 eggs
2g earl grey tea leaves (from 1 tea bag)
30g unsweetened almond milk/soy milk (heated)
10g olive oil
1 tsp lemon juice/apple cider vinegar amzn.to/3OW7UqE
60g erythritol amzn.to/3Jz5Unl
6g konjac powder (glucomannan) amzn.to/3A12Rkk
Instructions:
1. Making cream filling - Steep 4g earl grey tea in boiling water. In a sauce pot, put 100g heavy whipping cream and steeped tea on low heat until simmering. Leave the mixture to steep for a few mins.
2. Strain the mixture to remove tea leaves. Put the cream back on low heat and cook until it thickens into a paste.
3. Chill the earl grey cream paste in a fridge, covered with plastic wrap.
4. Preheat the oven to 160C.
5. Add 2g earl grey tea leaves to heated almond milk, set aside.
6. Separate 6 egg yolks from the whites.
7. Combine yolks with almond milk and olive oil.
8. In a grease-free mixing bowl, whip egg whites with lemon juice and erythritol. Add erythritol in three batches. Add konjac powder and whip until meringue holds soft peaks.
9. Incorporate 1/3 of the merginue with the batter, then transfer the batter back to remaining meringue. Fold until incorporated.
10. Bake at 160C/320F for 25 mins.
11. Flip the cake once onto a parchment paper.
12. Remove the edges of the cake.
13. (Optional) on the side where cream filling will be applied, remove the thin outer layer of the cake.
14. While the cake is still warm, roll it up and leave it to cool.
15. Prepare the cream filling meanwhile, soften the earlier prepared earl grey cream paste with erythritol. Then gradually incorporate 175g heavy cream to the mixture.
16. Beat on high speed until medium-stiff peaks form.
17. Unroll the cake. Spread cream filling evenly over.
18. Carefully roll up the cake, tightly cover with plastic wrap and put it in the fridge for at least 4 hours for setting. Best consume within three days.
材料：
奶油餡：
4克 伯爵茶茶葉（ 2 個茶包）
2湯匙 熱開水
100克 + 175克 鮮奶油
30克 赤藻糖醇 amzn.to/3Jz5Unl
蛋糕：
6個 雞蛋
60克 赤藻糖醇 amzn.to/3Jz5Unl
2克 伯爵茶茶葉碎（1個茶包）
30克 無糖杏仁奶/豆漿（加熱）
10克 橄欖油
1茶匙 檸檬汁/蘋果醋 amzn.to/3OW7UqE
6克 魔芋粉（蒟蒻粉）amzn.to/3A12Rkk
做法：
1. 製作奶油餡 - 4克伯爵茶在熱水中浸泡。在鍋中，放入 100 克鮮奶油和浸泡過的茶，用小火煮至沸騰。關火浸泡幾分鐘。
2. 過篩濾出茶葉。把奶油放回小火上煮，直到它變稠成糊狀。
3. 將伯爵茶奶油糊蓋上保鮮膜，放入冰箱冷藏。
4. 預熱烤箱至 160C。
5. 將2克伯爵茶茶葉碎加入已加熱的杏仁奶中，待用。
6. 將 6 個蛋黃與蛋白分開。
7. 混合蛋黃、伯爵茶杏仁奶和橄欖油直至乳化。
8. 在一個無油脂的攪拌碗中，加入檸檬汁和赤藻糖醇打發蛋白。分三批加入赤藻糖醇，最後加入魔芋粉。打發蛋白至濕性發泡。
9. 將1/3的蛋白霜與蛋黃糊混合，然後將麵糊轉移回剩餘的蛋白霜中。以切拌法混合。
10. 以 160C/320F 烤焗 25 分鐘。
11.出爐後，把蛋糕翻面一次放在焗爐紙上。
12.去除蛋糕四個邊緣。
13.（非必要）在將塗抹奶油餡的一方，去除蛋糕的外皮。
14.趁蛋糕還暖的時候，把它捲起來放涼。
15.同時準備奶油餡，加入赤藻糖醇粉，攪拌及軟化之前準備好的伯爵茶奶油糊。然後邊攪拌、邊逐漸分次加入 175 克鮮奶油。
16. 高速攪拌直到形成中性發泡。
17. 展開蛋糕體，將奶油餡均勻塗抹在上面。
18. 將蛋糕小心捲起，蓋上保鮮膜，放入冰箱冷藏至少4小時定型。冷藏保存、三天內享用最佳。
BGM: song covers by Pair Piano
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15 сен 2024
