长颈鹿彩绘蛋糕卷 Giraffe Pattern Creative Swiss Roll

彩绘蛋糕卷，我之前一共做了两次，第一次做只是随便玩玩，画心画得很丑。第二次挑战是在去年年尾上了一堂课之后，勇敢的做了第二次，做的就是长颈鹿彩绘蛋糕卷，但是蛋糕表面很多洞洞，而且可能烤到没有熟透，蛋糕有些潮湿。

长颈鹿彩绘蛋糕卷

趁着这个戚风月，我再次做了长颈鹿彩绘蛋糕卷，可是依然还是那么多洞洞，只是这次进步了，蛋糕是干爽的。

以下食谱取自 Chef Leong，略有少许更改，谢谢他解释得很清楚，只是我的功夫还不到家，没有做出美美的蛋糕卷。

补充： 忘了要谢谢 Karen，从这里学到了一招防止蛋白消泡的好办法。

这是预先设定的贴子。 This is a scheduled post.

材料A (Ingredients A)
6个        蛋黄 (6 egg yolks)
20g        细砂糖 (20g caster sugar)
45g        牛奶 (45g milk)
60g        玉米油 (60g corn oil)
115g      特幼面粉-过筛 (115g superfine flour - shifted)

材料B (Ingredients B)
6个        蛋白 (6 egg whites)
60g        细砂糖 (60g caster sugar)
3g          塔塔粉 (3g cream of tartar)

材料C (Ingredients C)
适量       巧克力精华 (Some chocolate emulco)

材料D (Ingredients D)
适量       打发鲜奶油 (Some whipped cream)

步骤 (Steps)
1. 把材料A搅拌至糖溶化。
    Combine ingredients A with a hand whisk, whisk until sugar melt.

2. 把材料B打发。
    Whipe ingredients B until stiff peak form.

3. 取1汤匙（1）和3汤匙（2） 混合均匀，放入挤花袋，把剩下的（2）收在冰箱冷藏。
    Take 1 tbsp of (1) to combine with 3 tbsp of (2), fold gently and place into a piping bag, 
    keep the remaining (2) in a fridge.

4. 在挤花袋剪一个小洞，沿着一个铺了烘焙纸的14×11寸长方形模的边挤出一个长方形，过
    后，随意的画上不规则的四方形。
    Cut a small hole at the piping bag, pipe the sides of a 14 x 11 inches pan laid with baking 
    paper, then simply pipe irregular quadrilateral shapes.

5. 把（4）送入预热烤箱，170度烤2分钟，同时，把挤花袋里剩余的面糊倒入（1）里并加入
    材料C，搅拌均匀，从冰箱取出打发的蛋白，分三次加入。
    Bake (4) in a preheated oven at 170 degree Celsius for 2 minutes, at the same time, 
    transfer the remaining batter into (1) and add in ingredients C, mix well, take out the 
    whipped egg whites from fridge and fold into the batter in 3 batches.

6. 把烤盘从烤箱取出，把面糊均匀的倒在烤盘上，铺平，并敲出空气，放回烤箱里烤25
    分钟至熟透。
    Remove the baking pan from the oven, spread the batter into the pan gently, flatten and
    lightly knock the pan to remove big bubbles, then continue to bake in the oven for 25 
    minutes or until cooked.

7. 蛋糕从烤箱取出后，从桌面20cm高处，把烤盘摔在桌上，提起烘焙纸，把蛋糕移出烤盘，
    放凉。
    Remove the cake from the oven, drop the baking pan 20 cm height from a table, lift the 
    baking paper, transfer the cake from the baking pan and leave to cool.

8. 待蛋糕冷却后，涂上鲜奶油，卷起，用烘培纸固定，并放入冰箱1－2个小时，让它定型。
    Once the cake is cool, spread with whipped cream, roll up and cover with the baking 
    paper, transfer to the fridge for 1-2 hours until the cake remain its shape.

  

  

June 2015 Event: Secret of Chiffon and Roll Cake

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon and Roll Cake hosted by Fion of XuanHom's Mom.

June 2015 Event: Cream

This post is linked to the event Little Thumbs Up (June 2015 Event: Cream) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY), hosted by Diana (The Domestic Goddess Wannabe).