first of all, i apologize that there are no WIP pictures as i have very little spare time these days
i promise that i’ll work on’em once i sort my time out
亲们,非常抱歉此贴子没附上详细图解。时间真不够用
待时间允许,偶必定好好重新调整贴子

ingredients (28 x 28cm baking pan, greased and lined)

swiss roll
3 eggs, separated (net weight of each egg 60g)
40g cocoa butter (substitute with coconut oil or butter)
25ml brewed decaf coffee
25ml milk
40g cake flour, sifted twice
10g cocoa powder, sifted twice
42g monk fruit sweetener (substitute with sugar)

filling
(A)
30g dark chocolate chips
30g whipping cream

(B)
200g whipping cream
5g monk fruit sweetener (substitute with caster sugar ~ feel free to add up to 15g)
1/2 tsp vanilla bean paste

ganache
(C)
140g dark chocolate chips
60g cocoa butter

(D)
40g roasted hazelnuts, chopped
1/2 tsp vanilla bean paste
1/64 tsp NuNatural monk fruit sweetener (optional)


食材
(28 x 28cm 烤盘、抹油、铺上烘焙纸)

蛋糕卷
鸡蛋 3颗,蛋白和蛋黄分开(每颗鸡蛋净重 60克)
可可脂 40克(以椰子油或黄油代替)
低因咖啡 25毫升的(这是冲好的咖啡,不是咖啡粉哈)
奶水 25毫升
蛋糕粉 40克、过筛两次
可可粉 10克、过筛两次
罗汉果精糖 42克(以白糖代替)

内陷
(A)
黑可可豆 30克
淡奶油 30克

(B)
淡奶油 200克
罗汉果精糖 5克(以细砂糖代替~ 喜好甜食者可用 15克)
香草浓缩精 1/2小匙

淋面酱
(C)
黑巧克力豆 140克
可可脂 60克

(D)
榛子碎、烤香 40克
香草浓缩精 1/2小匙
NuNatural 罗汉果精糖 1/64小匙(可免)

Directions/做法

– heat up cocoa butter till it’s melted and you see slight waves forming. remove from heat
将可可脂溶化并稍微起纹路。离火

– place sifted flour and cocoa powder into mixing bowl. add in melted cocoa butter and mix well
容器内加入过筛面粉和可可粉。倒入溶化的可可脂。拌匀

– add in milk and decaf coffee. mix well and allow mixture to cool slightly
加入奶水和咖啡。搅拌均匀并将其稍冷却

– stir in egg yolk
拌入蛋黄

– in another mixing bowl, add monk fruit sweetener to egg white in 2 additions. beat till stiff peak
另一个容器中,将罗汉果精糖分两次加入蛋白。打至硬性湿润状

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入蛋黄糊

– pour batter into pan. hit bottom of pan lightly to remove air bubbles
将面糊倒入烤盘、并在烤盘底部轻拍数下以去除气泡

– bake in centre rack  of preheated oven of 180 degrees C for 13-15 mins. cake is ready when it bounces back and does not leave any marks when you press on it lightly
烤盘送入预热至 180摄氏度中层烤箱烤 13-15分钟。以手指轻压蛋糕卷,如蛋糕轻弹并不留手指痕迹并表示蛋糕以烤熟

– remove baking paper on cake and allow to cool
撕去烘焙纸、让蛋糕完全冷却

– prepare filling by melting ingredients (A). allow to cool slightly
准备内陷。将食材(A)溶化并稍冷却

– beat (B) till soft peak then add in (A). continue beating till stiff peaks (please do not overbeat!)
将(B)食材打发至软性状态。加入(A)并继续打发至硬性状。千万不要打过哈!

– spread filling onto cake and roll up using baking paper. chill for several hours
内陷铺在蛋糕体上。以烘焙纸阻力、将蛋糕卷起。冷藏数小时

– melt ingredients (C) and allow to cool till 35 degrees C
将 (C)食材溶化、冷却至 35摄氏度

– add (D) into (C) and stir well. pour ganache over cake roll. chill and serve
(C)食材中拌入(D)食材。拌匀。将淋面浆淋在蛋糕卷上。冷藏后即可切片享用咯!

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(5) Comments

  • rumbling tummy (August 3, 2019)

    Glad to see you back to baking mojo.

  • Sharon (August 3, 2019)

    I second that! Was so happy to get the email notification in my inbox!

  • Rachel (August 3, 2019)

    Hi Vic .. so nice to see you are back again ..

  • Ne (August 3, 2019)

    We miss you… Welcome back !!! This is my favorite blog thank you for posting.

  • Mong (August 5, 2019)

    We miss u.. love ur post.. thank u for sharing and welcome back

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