Saturday, 1 May 2010

Lemon Cheese Roll


其实没有特意要做的瑞士卷,只想到多出的柠檬丢了可惜, 所以
就有
这个成品.让我意想不到的是同事们吃了过后都觉得很赞;
就只因为他们都喜欢蛋糕的柠檬香再配上芝士奶油馅.

材料:

(A):
4个 蛋黄
50gm 幼糖
60ml 粟米油
1粒 柠檬皮
60ml 柠檬汁

(B):
80gm 面粉
25gm 玉米粉

(C):
4个 蛋白
1/2 tsp 塔塔粉
60gm 幼糖


芝士奶油馅:

125gm 乳酪,室温
75gm 牛油
40gm 糖粉

做法:

1. 将乳酪和牛油用搅拌器搅拌均匀.
2. 慢慢加入已过筛的糖粉,继续搅拌至松发及幼滑.


做法:

1. 把 (A) 料搅拌均匀.
2. 加入已过筛的粉料, 拌均后备用.
3. 将蛋白和塔塔粉用搅拌器搅拌至粗泡状, 徐徐加入幼糖在继续
搅拌至硬性发泡.
4. 把蛋白加入蛋黄料里轻轻拌均.
5. 将已拌均的面糊倒入一个已铺纸的 10' X 14'的烘盘里.
6. 放入预热烤箱以190'C 烘 15分钟或至熟.
7. 把已烤好的蛋糕取出待凉.
8. 将蛋糕铺放在一张蛋糕纸上, 涂上一层芝士奶油后再倦成同状.
9. 将瑞士卷放入冰箱冷藏定型.


Ingredients:

(A):
4 nos egg yolks
50gm sugar
60ml corn oil
1 no grated lemon rind
60ml lemon juice

(B):
80gm plain flour
25gm corn flour

(C):
4 nos egg whites
1/2 tsp cream of tartar
60gm sugar

Cheese cream filling:

125gm cream cheese, soften
75gm butter
40gm icing sugar

Method:

1. Mix (A) together in a mixing bowl.
2. Fold in sifted flour, mix well. Set aside.
3. Whisk (C) until stiff, mix into egg yolks mixture.
4. Spread batter into a 10' x 14' baking pan; line with baking paper.
5. Bake in preheat oven at 190'C for 15 minuets or till done.
6. Take out the cake from oven and leave to cool.
7. Transfer the cold cake onto a baking paper.
8. Spread the cake with a layer of cheese cream and roll it up.