strawberry swiss rollthe hubby loves nutella (i mean, who doesn’t?)… so I always make an effort to ensure there is some homemade nutella…

I came across the nutella swiss roll recipe on Happy Home Baking’s blog and decided to give it a go…

Strawberry swiss roll with homemade nutella filling

Original recipe of swiss roll from here

Ingredients:
3 eggs, bring to room temperature
65g caster sugar
80g cake flour
20g unsalted butter, melted
2~3 drops vanilla extract

蛋糕食材
鸡蛋3颗,室温
绵白糖 65克
蛋糕粉 80克
融化黄油 20克
香草精 2-3滴

Directions/方法

  1. Sift cake flour, set aside. Line a 9″ x 12″ (23 x 30cm) Swiss roll tray with parchment paper, set aside. Pre-heat oven to 180 degC
    蛋糕粉过筛、待用。在 9 x 12 寸 (23 x 30厘米)蛋糕卷烤盘中铺上烘焙纸,备用。烤箱预热至 180摄氏度
  2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter
    鸡蛋和白糖以高速打发 5-7分钟,直到面糊鬅松并在提起打蛋器时会留下痕迹。转慢速继续打 1至2分钟 ~ 此动作能助于稳定蛋湖的气泡
  3. Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter
    面粉分3次加入蛋湖,每次加入后,用橡皮刮刀翻拌均匀。翻拌时不要过于搅拌,以免将面糊回缩
  4. Add the melted butter and vanilla extract, fold with spatula until well blended
    拌入融化黄油和香草精,用橡皮刮刀翻拌均匀
  5. Pour the batter into the tray. Spread and smooth out the batter evenly. Bake for 10~15 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean
    面糊倒入烤盘,刮平。送入烤箱烤 10-15分钟,或至表面变金黄色即可
  6. Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place it in a plastic bag**. Tie the plastic bag and leave it to cool. (Instead of using a plastic bag, I cover the sponge layer with another Swiss roll tray.)
    蛋糕从烤箱取出,蛋糕连烘焙纸放入保鲜袋,封紧、待凉
  7. Upon cooling, remove the parchment paper, and turn the sponge layer with the ‘skin’ side down on a sheet of clean parchment paper. Spread with nutella (or any filling as desired) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down
    待蛋糕完全冷却后,撕下烘焙纸,将蛋糕顶部(则是烤成金黄色的一面)翻面朝下,摆放在一张干净的烘焙纸上。抹上榛子酱然后将蛋糕捲起、封口朝下

NOTE/注意:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling
千万不可过度烘焙蛋糕。如过度烘焙,蛋糕体会变干,并在捲起时导致裂痕

Personal notes/温馨小贴士:

strawberry swiss roll– I added 1tsp of strawberry powder to the flour
我在面粉里加入了一小匙草莓粉

– I baked the cake for 10mins
我的蛋糕烤了10分钟

– I whipped 100ml of whipping cream with 15g icing sugar and 1 tsp of chocolate essence, piped the cake, and topped with fruits… the combination of chocolate with strawberry…. needless to say? 😉
我在100毫升淡奶油加入了15克糖霜和一小匙巧克力香精。打发后,放入裱花袋,然后在蛋糕体上裱上奶油再加上新鲜草莓、覆盆子和蓝莓。草莓和巧克力的组合。。。还需多说么? ^_^

Homemade Nutella (as I printed this long ago, I cannot remember from which blog I got this… so apologies to the blogger)

Ingredients
1 cup hazelnuts – toasted
220 grams dark chocolate – melted
1 tbsp unsweetened cocoa powder
3 tbsp honey
4 tbsp coconut oil
1 tsp vanilla extract
1/3 cup coconut milk (I made this with coconut milk and coconut cream before… verdict was the one with coconut cream taste better)

自制 nutella 榛子酱

食材

烤熟榛子 1杯
融化黑巧克力 220克
无糖可可粉 1大匙
蜂蜜 3大匙
椰子油 4大匙
香草精 1小匙
椰浆 1/3杯 (我曾试过用椰奶和椰浆制作这个榛子酱 ~ 结果是用椰奶做的榛子酱口味更香甜)

Directions/方法

– Process hazelnuts in the food processor for about 5 minutes until smooth, nut butter in texture. After desired consistency is met add melted chocolate, unsweetened cocoa powder, honey, coconut oil, and vanilla extract. Pulse to combine and add in coconut milk. Pulse again until combined. Add to storage container and enjoy!
榛子放入食物搅拌器搅拌约5分钟,或至润滑状态。加入融化巧克力、可可粉、蜂蜜、椰子油和香草精。顺速搅拌、然后加入椰浆。再次搅拌均匀即可

 

Happy Weekend *・゜゚・*:.。..。.:*・'(*゚▽゚*)’・*:.。. .。.:*・゜゚・*

 

Pollution index: 174 (unhealthy)

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