line-patterned souffle swiss roll ~ all time favourite 千叶纹舒芙蕾蛋糕卷～ 百吃不腻！

when i want to bake something but don’t know what, i usually take the easy way out
swiss roll…roll..roll (echo)
手发痒、屁屁长刺儿。。坐不定又不知该做啥时，往往就是这个结果
蛋糕卷卷卷。。。。（回音）

ingredients (30 x 30cm cake pan)

swiss roll
40g unsalted butter
10g milk (A)
60g cake flour (sifted)
1 egg
3 egg yolk
40g milk (B) (warmed to 60 degrees C)
3 egg white
60g caster sugar
1.5 tsp vanilla extract

filling (feel free to use your desired filling)
150g whipping cream
1 heaped tbsp of speculoos cookie butter
2 heaped tbsp nutella

食材（30 x 30厘米烤盘）

蛋糕卷
无盐黄油 40克
牛奶 （A）10克
蛋糕粉 60克 （过筛）
鸡蛋 1颗
蛋黄 3颗
牛奶 40克 （B）（加热至60摄氏度）
蛋白 3克
绵白糖 60克
香草精 1.5小匙

内陷（或以自己心爱的内陷替代）
淡奶油 150克
焦糖饼干酱 1大匙
巧克力榛果酱 2大匙

Directions/做法

– line cake pan with baking paper
烤盘铺上烘焙纸

– prepare cake batter ~ boil butter and milk (A) in saucepan and turn off fire once the entire mixture boils
准备蛋糕体 ～ 黄油和牛奶 （A）放入奶锅加热至烧开。离火

– pour in all sifted flour at a go and mix well using a wooden spoon till mixture is no longer lumpy
过筛面粉一口气加入，用木勺拌至无颗粒

– when the above mixture comes together in one lump, place saucepan back to stove on low heat and warm mixture up for 30 seconds
面糊成团后，将奶锅再次以小火加热30秒

– continuing stirring till mixture becomes glossy and the bottom of your saucepan forms a thin skin. turn off heat
继续搅拌直到面糊变得浓稠并呈现光泽（或锅底呈现出一层薄膜的状态）。熄火

– beat egg, egg yolks and vanilla extract together
鸡蛋、蛋黄和香草精略打散、拌匀

– add egg mixture into butter/flour dough in 3 additions; incorporating well before next addition
蛋糊分3次加入面糊。每次把蛋加进去的时候，彻底搅拌均匀，直到不结块为止

– continue to mix until mixture becomes ribbon stage. the key here is to ensure all egg mixture is incorporated into butter/flour dough when the latter is still warm. then, add in the 60 degrees C milk (B)
切记需趁面糊还没冷却时一口气将面糊拌匀。之后加入60摄氏度的牛奶（B）

– beat egg white, adding caster sugar in three additions until stiff and shiny peaks form
白糖分3次加入蛋白打至硬性状并有光泽

– pour egg yolk mixture all at once into egg white meringue and fold well using ballon whisk. then change to spatula to ensure the bottom of the batter has been well mixed
蛋黄糊倒入蛋白霜，用手动打蛋器翻拌匀，转换刮刀把沾在容器底部的蛋白糖霜彻底地搅拌均匀

scrap off excess batter on spatula into a bowl
将刮刀上的面糊刮入容器中

sift 1 tsp of dark cocoa powder into batter
筛入 1小匙黑可可粉

mix well. the consistency should be like honey. pour cocoa batter into piping bag
拌匀。密度应和蜂蜜一致。可可面糊勺入裱花袋

pour original batter into cake pan, and level surface
原面糊倒入烤盘，用刮刀刮平

draw lines on batter
在面糊顶部画上条纹

use a wooden skewer to drag the lines
运用竹签拉出花纹

should look something like that
tap pan on bench to remove air bubbles
bake in preheated oven of 180 degrees C for 15 – 16 mins
画完的面糊是这样滴
烤盘在案板轻拍数次
送入预热至180摄氏度烤箱烤15-16 分钟

– remove cake from oven, invert and peel off baking paper immediately. then invert back up immediately (i.e. the patterned surface facing upwards). cover surface with a piece of parchment paper and allow cake to cool
蛋糕从烤箱取出后立马倒扣撕去烘焙纸、再立马将蛋糕体翻转（既是花纹那面朝上）盖上烘焙纸待完全冷却

• meantime prepare filling. beat whipping cream till stiff peak. add in both speculoos cookie butter and nutella, and whip till well mixed
  准备内陷～ 淡奶油打至硬性状后加入焦糖饼干酱和巧克力榛果酱。打法至均匀即可

• trim the sides of the cake and spread filling onto it. roll up tightly with the help of parchment paper. chill for a few hours before slicing
  蛋糕体修边后抹上内陷并用烘焙纸助理将蛋糕紧紧卷起。冷藏数小时即可切片享用

• click here for pandan souffle swiss roll recipe and here for ferrero rocher chocolate souffle swiss roll
  班兰舒芙蕾蛋糕卷食谱可参考此链接。。金莎巧克力口味儿滴也特受欢迎哈！