咖啡瑞士卷 Coffee Roll with coffee cream
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材料A:
A蛋黄5粒、细糖50克、盐1/4茶匙、栗米油50毫升、牛奶50毫升、普通面粉110克(筛过) 、发粉1/2茶匙、咖啡香精1汤匙
材料B:
A蛋白5粒、细糖50克、塔塔酱1/4茶匙
巧克力粒80克
咖啡酱:
牛油125克(室温)、白油125克、糖粉70克(筛过) 、咖啡香精/膏1汤匙
咖啡酱做法
- 把糖粉和所有其他材料混合,以电动研磨器搅拌至发起。
蛋糕做法:
- 把防油纸铺在蛋糕盘上,把烤炉预热至180*C.
- 把材料A混合。
- 盐电动研磨器把蛋白搅拌至发泡,然后加入糖和塔塔酱,继续搅拌至发起。
- 把蛋白材料小心加入材料A中。
- 把巧克力粒平均撒在烤盘周围。
- 把面糊倒入。
- 放入烤炉烤15-18分钟,至插入竹签不沾为好。
- 把蛋糕取出,待冷却5分钟才卷。
- 把温蛋糕放在干净的防油纸上,然后卷起,让它冷却。
- 把蛋糕卷摊开,涂上咖啡酱再撒上糖粉后再卷起。
- 蛋卷外再涂额外的咖啡酱,即可享用。
Ingredients A:
5 “Grade A” egg yolks, 50 g castor sugar, ¼ tsp salt, 50 ml corn oil, 50 ml milk, 110 g plain flour,
½ tsp baking powder, 1 Tbsp coffee essence
Ingredients B:
5 “Grade A” egg whites, 50 g sugar, ¼ tsp cream of tartar, 80 g choc chips
Coffee cream
125 g butter, at room temperature, 125 g shortening, 70 g icing sugar, sifted, 1 Tbsp coffee essence/paste
Swiss roll pan 14”*10”
Baking paper 2 pcs [ 18 “* 10” ]
Method:
To make coffee cream:
- Sift icing sugar into a mixing bowl fitted with a balloon whisk, add in butter, shortening, coffee essence & cream until light & fluffy. Set aside.
To prepare cake:
- Line a swiss roll pan with baking paper & grease, set aside. Pre-heat oven to 180*C.
- Mix Ingredients A in a bowl, set aside.
- Using an electric beater fitted with a balloon whisk, whisk egg whites until they form soft peaks, add in sugar & cream of tartar, continue beating until whites are stiff.
- Mix whites into flour mixture A folding in softly to avoid over-mixing & loosing the air.
- Sprinkle the chocolate chips onto the lined tray spreading evenly.
- Pour cake batter over & smooth it.
- Bake in pre-heated oven for 15 – 18 minutes or until skewer inserted into cake comes out clean.
- Remove cake from oven, leave to cool for 5 minutes before rolling up.
- Flip over warm cake onto a clean baking paper or kitchen towel, remove the greased paper & roll up the cake, leave to cool.
- Once cake cools, unroll cake, & spread coffee cream and sprinkle some icing inside & roll up.
- Spread more cream outside the cake & serve immediately.