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標題: 綠茶粟子蛋糕卷 [打印本頁]

作者: CID冰水 時間: 2008-6-11 10:49 標題: 綠茶粟子蛋糕卷

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綠茶粟子蛋糕卷
材料 : 50 克幼砂糖 4 個雞蛋黃 4 個雞蛋白 3 湯匙鮮奶 8 克綠茶粉 4 湯匙植物油 (液體) 70 克低筋麵粉 (篩勻)餡料 : 50 克日本紅豆茸 100 克甜忌廉 (打起) 做法 : (1) 預熱 200 oC 焗爐約十五分鐘；將鮮奶及綠茶粉拌勻。 (2) 蛋黃及幼砂糖打起，加入鮮奶中拌勻，再拌入麵粉。 (3) 蛋白打至起泡，分次加入幼砂糖打至挺身，拌入麵糊中。 (4) 加入植物油，快速拌勻後倒入蛋糕卷盤中，放入焗爐焗十至十二分鐘，取出捲起包好待涼。 (5) 將甜忌廉及日本紅豆茸拌勻塗在蛋糕上捲起，冷凍後切厚件即成。備註 : (1) 蛋糕片捲起後，先包好放入雪柜冷凍至穩固，切件時會較方會。

Green Tea Chestnut Cake Roll
Ingredients : 50g Caster sugar 4 Egg yolk 4 Egg white 3 tbsp fresh milk 8g Green tea powder 4 tbsp vegetable oil (liquid) 70g Plain flour (sieve well)Fillings : 50g Japanese red bean puree 100g Sweetened whipping cream (whipped)Method : (1) Preheat the oven to 200 oC for 15 mins. Mix well the milk & green tea powder. (2) Whisk egg yolks & caster sugar until fluffy. Add the milk. Fold in the flour. (3) Whisk the egg white until foamy. Add sugar gradually & beat until stiff. Fold into the batter. (4) Stir in the vegetable oil quickly. Pour the batter into a swiss roll baking tin. Bake for 10-12 mins. Roll up & wait until cold. (5) Mix well the cream & the red bean puree. Spread on the sponge cake sheet. Roll up the cake & refrigerate. Thickly sliced & serve.' A& }) g s. Q
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