Wednesday, 30 March 2011

榴莲蛋糕卷 (Durian Swiss Roll)


我用了 Carol 烘焙新手书里 - -虎皮蛋糕卷的蛋糕体食谱:

材料 (A):
5个 蛋黄
30克 幼糖
50克 橄榄油 (我用葵花油)
1/2小匙 香草精
4大匙 牛奶

材料 (B):
100克 低筋面粉

材料 (C):
5个 蛋白
1小匙 柠檬汁
50克 幼糖

180克 动物性鲜奶油
20克 糖粉
100克 榴莲泥


1. 将 (A) 料拌均.
2. 加入已筛过的 (B) 料, 拌均.
3. 将 (C) 料搅拌至硬性发泡, 和蛋黄料拌均.
4. 把混合料倒入一个已铺纸的 10'X14'的烤盘.
5. 以预热烤箱 175'C 烤 20分钟和至熟.
6. 把烤好的蛋糕从烤箱拿出后,撕掉油纸待冷.
7. 准备馅料: 将鲜奶油加入糖粉用搅拌器打发.
8. 加入榴莲泥,用塑胶刮板搅拌均匀.
9. 把馅料涂均在已冷却的蛋糕体上,卷起,冷藏即可.


Ingredients (A):
5 egg yolks
30gm sugar
50gm olive oil (I used sunflower oil)
1/2 tsp vanilla essence
4 tbsp fresh milk

Ingredient (B):
100gm low-protein flour

Ingredients (C):
5 egg whites
1 tsp lemon juice
50gm sugar

180gm whipping cream
20gm icing sugar
100gm durian puree


1. Mix (A) together in a mixing bowl.
2. Fold in sifted flour, mix well.
3. Whisk (C) until stiff, mix into egg yolk mixture.
4. Spread batter in a 10'X14' baking pan, lined with baking paper.
5. Bake in preheat oven at 175'C for 20 minuets or till done.
6. Take out the cake from oven and leave to cool.
7. To prepare the filling: whisk whipping cream together with icing sugar until stiff.
8. Add in durian puree, mix well with a spatula.
9. Transfer the cold cake onto a baking paper.

10. Spread the cake with a layer of durian cream; roll it up. Chill to set.