Tuesday 18 February 2014

英式柠檬蛋糕卷

相信这款蛋糕对大家并不陌生。这是我第二次做英式柠檬蛋糕。第一次是用万能锅做,元宵节前一晚做好,准备和家人庆祝元宵节和情人节。


英式柠檬蛋糕卷
这个英式柠檬蛋糕和我有两个“第一次”,那就是第一次做蛋糕卷和第一次打鲜奶油 (Topping cream)。

原本打算在元宵情人双佳节,把这个作品放上来,很可惜,我把蛋糕横切时切坏了,补救不到,所以没有 mood 装饰美美,随便随便涂奶油,淋上柠檬酱,收在冰箱。


就是这样,很丑,是不是?

可是外在不代表内涵。。。哈哈哈。。。不骗你的,这个蛋糕超级好吃,继香兰相思蛋糕连霸我家榜首后,这个蛋糕目前已经在我家即居第二了。

这个蛋糕真的很好吃,虽然我们都吃得超饱了,但是我和大小老板,在晚上11点还消耗了1/4个。第二天,我把剩下的蛋糕,带去了给妈妈和她的朋友们品尝。没想到,大家都很爱。

于是,在星期天早上,我就用同样的食谱和分量做了这个蛋糕卷。这次也是我的第一次做蛋糕卷,技术很差,蛋糕被我卷破了,所以用鲜奶油帮它遮丑。


海绵蛋糕 ( Sponge Cake)
材料A
200g           鸡蛋 (200g eggs)

材料B
200g          海绵蛋糕预拌粉 (200g sponge mix)
8g               Ovalette (8g ovalette)

材料C
34g             水 (34g Water)

材料D
38g            粟米油/融化牛油 (38g corn oil/ melted butter)

步骤:
1. 牛头牌搅拌大师: 把A用低速(我用 4 号)打30秒,加入B,继续打30秒,转为高速
   (我用10号),打5分钟至蛋糊颜色变浅呈乳白色,体积增至2-3倍,改换低速
   (我用2号),慢慢倒入C,打1分钟,最后慢慢倒入D,打30秒,即可。
    Buffalo Mix Master: Beat A with speed no. 4 (low speed) for 30 seconds, add in B, 
    continue to beat for 30 seconds, change to speed no. 10 (high speed), continue to beat 
    the mixture for 5 minutes or until the colour of the mixture become pale and the volumes 
    increase by double or triple, change to speed no. 2, add in ingredients C and continue to 
    beat for 1 minute, finally add in D, beat for 30 seconds. 

2. 把(1)放入铺了烘焙纸的10 x 14烤盘中,送入预热烤箱,170度,上下火烤20分钟至熟
    烘好后,把蛋糕从烤盘取出,待凉。
    Pour (1) into a 10 x 14 in. baking pan lined with baking paper, bake in pre-heated oven for 
    170 degree Celcius for 20 minutes or until cooked, remove from baking pan immediately 
    and leave to cool.


材料


打发后的蛋糊


铺平在烤盘


烤好后

柠檬酱 - 参考 Crystal (Lemon sauce - adapted from Crystal)
材料E
65g            柠檬汁 (65g Lemon juice)
60g            细砂糖 (60g Caster sugar)
1个            柠檬的皮 (1 nos Lemon zest)
2个            鸡蛋 (2 Eggs)

材料F
45g           牛油 (45g Butter)

步骤 (Steps)
3. 把E放在一个干净的碗里,隔水煮至糖溶化,期间不断搅拌,看见有小泡泡后,就可以
    离火,过滤到另一个干净的碗,加入F,隔水煮至F融化,期间不断搅拌,柠檬酱开始
    浓稠,就可以离火 (柠檬酱离火后还会更加浓稠)。
     Place  E in a clean bowl, using double boil method, cook E until sugar dissolves, 
     stir consistently until small bubbles form, remove from heat, strain into another clean 
     bowl, add in F, return to the double boiler, continue to stir until F melted and the sauce 
     starts to thickens, remove from heat.  (The lemon sauce will continue to thicken after 
     remove from heat, thus, do not cook too long over the double boiler).

磨好的柠檬皮

煮滚半锅水

把材料E隔水加热


可以离火了

过滤

加入牛油,再次隔水加热

可以离火

装饰 (Decoration)
150g         鲜奶油 (150g fresh cream/ topping cream/ non-dairy whipping cream)

步骤 (Steps)
4. 牛头牌搅拌大师:用10号,把鲜奶油打发(鲜奶油用抹刀拿起时不跌就可以了)。
     Buffalo Mix Master: Whipped the fresh cream with speed no. 10 (When the whipped 
     cream can stick to the spatula without fall, it is ready to use).

鲜奶油

好的鲜奶油


不会跌下,就可以用了


组装蛋糕
5. 蛋糕要开始卷起的一端,用刀打斜切一些,之后均匀的涂上一层柠檬酱,过后涂鲜奶油,
    慢慢卷起,卷好后,放入冰箱冷藏至定型。
    Cut the cake diagonally at the location where you need to start to roll the cake, spread 
    some lemon sauce on the surface evenly, follow by the whipped fresh cream, roll the 
    cake and refrigerated for a while before cutting.

6. 取出后,在表面涂上鲜奶油,切块,淋上少许柠檬酱,就可以了。
    Spread some whipped fresh cream at the outer skin of the swiss roll, cut it and serve it 
    with some lemon sauce.


用刀斜切蛋糕要开始卷起的一端


放柠檬酱


涂上一层柠檬酱


均匀涂上鲜奶油


慢慢卷起


刚刚开始还卷得不错的


接下去,“灯灯灯灯”


表面开始裂了


OMG


包好好,放在冰箱冷藏一下



加多一层纸


冷藏后


帮它扮美美,有没有像 yule log


切块


我的第一次 ~ 瑞士卷
虽然没有华丽的外表,可是却很有内涵的蛋糕


February 2014 Event: Lemon

14 comments:

  1. 有!有像yule log! 这厚厚软软滴蛋糕卷,一看了就想大口咬下去

    ReplyDelete
    Replies
    1. 是真的吗?你的甜言蜜语还真的让我开心了整个下午呢!

      Delete
  2. great idea to make this cake into swiss roll, sound good too!

    ReplyDelete
    Replies
    1. I got this idea when I bake it in the smart cooker, the cake seems a bit small so I think it should have fill my 10x14 pan nicely but I think I should reduce all ingredient by 1/4 so that the swiss roll won't be so thick ^_^

      Delete
  3. Hi Jozelyn,

    I laughed seeing your picture saying OMG!!! LOL! You are so cute! You have made your cake very well... The crack is not obvious at all :p

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, I think I am a little bit ambitious to roll it at the long side, I should have roll it at a shorter side so that it is more easy to control the rolling process. Anyway, I did learn from rolling this. Hope I will make a better swiss roll next time.

      Delete
  4. 喜欢这英式柠檬蛋糕食谱的名字,也觉得这蛋糕很高贵哦!

    ReplyDelete
    Replies
    1. 我也是觉得它的名字好像很高贵,English Lemon Gateau,Gateau那个的字,看了好像很有 feel 的样子。

      Delete
  5. 很红的蛋糕哦. 我有做过百香果版的, 下次会试试这个柠檬的~

    ReplyDelete
    Replies
    1. 我家冰厨有百香果,看看几时开工做一下,百香果应该也是很美味的,yumyum!

      Delete
  6. 你已经很厉害了,会勇于尝试。
    我还在观赏,学习中。
    你还仔细的教导,我下次一定要试试了!

    ReplyDelete
    Replies
    1. 我的海绵蛋糕失败了好多次,浪费了好多材料。。。所以你看见海绵蛋糕在我家是没什么“地位”的,哈哈哈。。。失败了不能放上来呀!我们一起加油吧!

      Delete
  7. Lovely roll! The crack is not visible at all. And it looks very soft and delicious!

    ReplyDelete
    Replies
    1. Thanks Joyce! So kind of you, I put a thick "ICI" on top of it that's why it is not visible. Haha!

      Delete

欢迎大家留言 ^_^