viral white rabbit custard swiss roll ~ highly recommended 网红大白兔奶冻蛋糕卷 ～ 强推

ingredients (28*28cm square pan)

white rabbit milk paste
80g whipping cream
80g milk
6 white rabbit candies

white rabbit custard
50g milk
50g whipping cream
4 white rabbit candies
2.5g gelatine powder (bloomed in 7.5g water)

milky streusel
30g cold butter
15g egg
20g monk fruit sweetener/caster sugar
30g milk powder
15g cake flour
20g almond flour
50g white chocolate, melted
pinch of salt

angel food cake
160-170g egg white (about 4 large egg white)
1g salt
few drops of vanilla extract
45g monk fruit sweetener/caster sugar
55g cake flour
30g milk powder
40g coconut oil/corn oil
73g 40 degrees C warm milk

filling
250ml whipping cream
pinch of salt
few drops of vanilla extract

食材（28*28厘米烤盘）

大白兔奶浆
淡奶油 80克
鲜奶 80克
大白兔奶糖 6颗

大白兔奶冻
鲜奶 50克
淡奶油 50克
大白兔奶糖 4颗
吉利丁粉 2.5克（以 7.5克水泡发、溶解）

奶酥粒
冷藏黄油 30克
蛋液 15克
罗汉果糖精／细砂糖 20克
奶粉 30克
蛋糕粉 15克
杏仁粉 20克
白巧克力 50克、融化
盐 少许

天使蛋糕
蛋白 160-170克（约 4个大号蛋白）
盐 1克
香草精 几滴
罗汉果糖精／细砂糖 45克
蛋糕粉 55克
奶粉 30克
椰油／玉米油 40克
鲜奶 73克、加热至 40摄氏度

内馅
淡奶油 250毫升
盐 少许
香草精 几滴

Directions/做法

(day before) mix all milk paste ingredients together and cook over low heat till it boils
stir constantly till paste becomes thick (took me about 30mins)
（前一天）所有奶浆食材混合、以小火加热煮至沸腾
之间不停搅拌至到奶糊变浓稠（我煮了约 30分钟）

i yielded about 119g of milk paste
做了约 119克奶酱

(day before) prepare custard. heat milk, whipping cream and candies together
cook till candies melt. remove from heat and allow mixture to cool
（前一天）准备奶冻。牛奶、淡奶油和大白兔奶糖混合、加热至奶糖完全融化
奶糊冷却

pour in gelatine solution and mix well
倒入吉利丁水、拌匀

chill both milk paste and custard overnight
（奶酱和奶冻隔夜冷藏)

(day before) prepare streusel. rub all ingredients (except white chocolate) together
（前一天）准备奶酥粒。所有食材（出白巧）混合、搓匀

spread streusel thinly on baking pan
bake in centre rack of 150 degrees C preheated oven for 20 mins
奶酥糊平铺在烤盘上。薄薄一层、不要太厚
送入预热至 150摄氏度中层烤香烤 120分钟

streusel is ready when it’s browned
上色即可

break streusel into bits whilst it’s hot and add in melted white chocolate
mix and press firmly into container. chill
奶酥趁热捏碎，加入融化白巧，拌匀
勺入容器、压平。冷藏备用

Day 2: prepare cake
mix milk, oil and vanilla extract together
牛奶、油和香草精充分拌匀

sieve in cake flour, milk powder and salt
筛入蛋糕粉、奶粉和盐

mix well
拌匀

add sweetener to egg white in 3 additions and beat till stiff shiny peaks
糖精分三次加入蛋白、打发至硬性、湿润状

fold one third portion of egg white meringue into flour batter, mix well
then pour entire batter into remaining egg white meringue. fold till well incorporated
取三分之一蛋白霜拌入面粉糊、拌匀
将所有面糊倒回剩余的蛋白霜、翻拌均匀

pour batter into prepared pan and bake in centre rack of 160 degrees C preheated oven for 15-20mins
remove baking paper from cake once it is out of oven and allow to cool
面糊倒入烤盘，送入预热至 160摄氏度中层烤箱烤 15-20分钟
取出烤箱后，撕去烘焙纸、蛋糕完全冷却

cut up streusel (it’s ok if it breaks up)
奶酥切段（碎了也没人会咬你）

slice up custard
奶冻切条状

mix all filling ingredients together with 100g milk paste (i used up all the milk paste)
beat cream till stiff peaks
所有内馅和 100克奶酱混合（我用了所有奶浆）
奶油打发至 9成

spread a layer of whipped cream onto cake（darker side of cake facing up)
蛋糕体抹上一层淡奶油（上色那面朝上）

line custard on cake
摆上奶冻

place streusel on side of custard
奶冻两侧裹上奶酥粒

cement with remaining whipped cream
swiss roll tightly and chill for several hours before slicing
* wrap with white rabbit wrapper for cuter presentation
用剩余的奶油固定奶冻和奶酥粒
蛋糕卷起、冷藏数小时即可享用
*包上大白兔包装纸更是口爱哦