mango swiss rollIngredients 

3 egg yolk
30g caster sugar (A)
3 egg white
40g caster sugar (B)
60g cake flour
15g mango powder
10g lemon juice
20g milk

Filling
120g 45% whipping cream
12g caster sugar
60g mango puree
150g mango flesh (cubed)
* you will use about 2 medium sized mangoes for both puree and cubed mango flesh

食材

蛋黄3颗
绵白糖 30克 (A)
蛋白 3颗
绵白糖 40克 (B)
蛋糕粉 60克
芒果粉 15克
柠檬汁 10克
牛奶 20克

内馅
45% 淡奶油 120克
绵白糖 12克
芒果泥 60克
芒果果肉 150克 (切丁)
* 果泥和果肉重量约2颗中形芒果

Directions/方法

mango swiss roll

– beat egg yolks slightly with whisk and add in A
蛋黄略略打散后加入(A)

– beat egg yolk/sugar mixture above a pot of water (temperature c. 50 degrees C) and whisk till sugar has dissolved. Once mixture feels lukewarm (c. body temperature), remove bowl from pot of water (about 10 mins)
隔热水(水温约50摄氏度)将以上打至白糖融化。蛋黄糊打至温度约人体温度后,离水 (约 10分钟)

– continue whisking mixture with whisk till it turns pale
继续打发至鬅松

– add 1/2 tsp of B into egg white and whisk above a pot of ice water. You do not need to place this above ice water if you are using cold eggs or if weather is cold
蛋白中加入半小匙的(B)。隔冰水打发。如果天气冷,或使用冷鸡蛋,此隔冰水步骤可免

– add in 1/3 of the rest of B when egg white is no longer in liquid form and continue whisking
当蛋白打至发泡后,加入三分之一的(B),继续打发

– add in half of remaining B and whisk till egg white meringue forms soft peak
然后加入剩下(B)的半量,打至稍微有硬度

– add in all of remaining B and whisk till meringue forms stiff and shiny peak
加入最后的白糖,打发至有光泽、牵丝并确实站起来之后就大功告成了

– add egg yolk mixture to meringue with spatula and mix well with whisk in big circular motions in one direction
用橡皮刮刀,将蛋黄糊拌入蛋白霜,用打蛋器以轻柔大动作顺着同一个方向切半

– finally use spatula to fold over the base of meringue to ensure entire mixture is well mixed
最后还橡皮刮刀把碗底的蛋糊翻拌

– sift in flour and fold in this pattern “の” with a spatula
筛入面粉,用橡皮刮刀以 “の” 的方式将面糊搅拌均匀

– add in milk and mix well
拌入牛奶

– pour batter into a 25cm x 30cm pan  and bake in preheated oven of 190 degrees C for 12-13 mins
面糊倒入 25 x 35 厘米烤盘,铺平后送入预热至190 摄氏度烤箱烤 12-13分钟

– allow cake to cool and prepare filling by beating all ingredients (except mango flesh) till you achieve stiff peak
蛋糕冷却当儿将所有内陷食材(除芒果果肉)打发至硬性状态

– spread filling on cake, and place mango flesh as desired. Roll and chill cake for at least 3 hours before serving
馅料涂抹在蛋糕并摆放果肉,卷起。冷藏自少3小时即可享用

Personal notes/温馨小贴士:

mango swiss roll

– i baked my cake in a 25 x 25cm pan
我用了 25 x 25厘米烤盘

– i decorated my cake with chocolate designs ~ designs are piped onto cellophane paper with chocolate pens and frozen in freezer. when cake is ready to be served, place chocolate design on top of cake and peel off cellophane paper gently
蛋糕上的设计是巧克力制作的 ~ 玻璃纸上用融化巧克力或巧克力笔画出心意图案,冷冻。想用蛋糕前,将设计图轻轻从玻璃纸撕下,摆到蛋糕上就可以啦

Decorated swiss rolls without the hassle of painting  ☆*:.。. o(≧▽≦)o .。.:*☆

 

Pollution index: 196 (unhealthy)

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