red bean chiffon Christmas log cake ~ highly recommended 红豆戚风树桐蛋糕～强推

ingredients (28 x 28cm baking pan)

4 XL egg yolk
40g coconut oil
90g coconut cream
100g sweetened red beans (UPDATE: from homemade red bean soup)
85g bread flour, sifted (YES, BREAD FLOUR)

4 XL egg white
60g coconut sugar

filling/frosting
140g sweetened red beans (UPDATE: from homemade red bean soup)
200g whipping cream
20g coconut sugar
2 tsp vanilla extract

食材（28×28 厘米烤盘）

蛋黄 4 颗、特大号
椰油 40克
浓椰浆 90克
煮熟红豆（甜）100克（更新：事先熬一锅红豆汤）
面包粉 85克、过筛（是哒！面包粉！）

蛋白 4颗、特大号
椰子花糖 60克

内馅／收尾
煮熟红豆（甜）140克 （更新：事先熬一锅红豆汤）
淡奶油 200克
椰子花糖 20克
香草精 2小匙

Directions/做法

place cooked sweetened red beans (100g and 140g) on sieve to remove excess liquid
将煮熟红豆（100克和 140克）勺入筛子、沥干多余水份

whisk egg yolks and add in coconut oil. mix well and pour in coconut cream
蛋黄略打散后拌入椰油。拌匀后倒入椰浆

add in red beans. mix well and fold in sifted flour
加入红豆拌匀后拌入过筛面粉。拌匀

add coconut sugar to egg white in 3 additions and whisk till stiff peaks
椰子花糖分三次加入蛋白打发至硬性状

add a little egg white meringue to loosen egg yolk batter
fold in one third of egg white meringue to egg yolk batter and fold to mix
蛋黄糊内加入少许蛋白霜、打松面糊
将三分之一蛋白霜拌入蛋黄糊、拌匀

pour egg yolk batter into remaining egg white meringue and incorporate well
蛋黄糊一口气倒入剩余的蛋白霜、翻拌均匀

pour batter into baking pan and tap to remove air bubbles
将面糊倒入烤盘、轻拍数下去除气泡

bake in centre rack of 180 degrees C preheated oven for 18 mins
送入预热至 180摄氏度中层烤箱烤 18分钟即可

unmould cake and cover with baking paper. allow to cool completely
蛋糕倒扣后，在蛋糕体盖上烘焙纸、完全冷却

whisk whipping cream with coconut sugar till stiff peaks
stir in red beans
淡奶油、椰子花糖和香草精打发至硬性状
拌入红豆

trim cake on the top and bottom ends
spread a thin layer of cream onto cake (placing more on the lengthside nearest to you)
蛋糕体上下两侧修边
抹上一层薄薄的奶油（在靠近我们的前端抹多点奶油）

roll cake up tightly
将蛋糕卷起

slice cake diagonally
斜切一小块儿

place stump of cake onto logcake with cut side facing up. frost cake with remaining cream
(make log marks using fork)
chill for few hours before slicing and serving
将切出来的蛋糕摆到蛋糕卷上、切面朝上
将剩余的奶油扑倒蛋糕上
（运用叉子在奶油画上纹路）
冷藏数小时后即可切片享用