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Monday 11 June 2012

玫瑰花露草莓蛋糕卷 (Rosewater Strawberry Swiss Roll)




我的Pansy花又开了真好。去年只买了一个品种,很容易照顾,今年就多添了两三种颜色。一直在等花开,就可以做这个有pansy花的蛋糕卷了。这几天珀斯狂风暴雨,窝在家里懒懒的,周末下午茶来个简单的蛋糕卷和香浓的Nespresso也觉得很满足。

P/S:Sonia 我看到有种子卖,我给你带一些回来。


 材料:
蛋糕体(Sponge)
(A)
奶油 25g  unsalted butter 25g
 35g          milk 35g 

(B)
蛋全 200g        egg 200g
蛋黄 20g          egg yolk 20g
 90g          caster sugar 90g

(C)
低筋面粉 80g     plain flour 80g (sifted)
玉米粉 1tsp        corn flour 1 tsp (sifted)


馅 (Filling)
物性奶油 180g       whipped cream 180g (I used double cream, whipped)
 20g                          caster sugar 20g
草莓 200g (切一半) strawberries 200g (cut into half)
玫瑰花露 20ml               rosewater 20ml

做法/Method:(全蛋式海绵蛋糕)
1. 无奶油隔水加融化 (A)。
Melt ingredients (A) in a double boiler.

2. 全蛋,蛋黄加入砂糖(B)放在同一容器内隔水用打蛋器拌至蛋液有温度可离开继续搅 
Mix all ingredients (B) in a mixing bowl, place bowl over hot water and whisk until egg mixture become pale and slightly warm.

3. 改用打蛋机由慢而快不停地打, 为浓稠的蛋糊。打至出现纹理,再低速持打一分钟.
Use electric mixer to beat the batter until the volume increase and become very thick (about 6-8 minutes),  then change the speed to low to beat further 1 minute.

4. 入(C),拌成均匀面糊。
Use a big metal spoon or spatula to fold in flour (C) in three batches.

5. 取少量的面糊倒入(A)用橡皮刮快速拌匀。再倒回面糊拌均匀。
Pour some batter into (A) use folding method to mix well.  Pour the mixture back to the batter and mix well.

6. 将花瓣排好在上油纸的盘上,慢慢倒入蛋糊,抹平表面,震出气泡。
Arrange the petals on a lined swiss roll pan. Pour batter onto the pan. Spread and smooth out the batter evenly. Tap the swiss roll pan slightly on the bench top to knock out some big air bubbles.

7. 放入预热180C烤箱内烤12分左右。出炉后上拿出散
Bake in preheated oven for 12 minutes. Transfer to a wire rack to cool.

玫瑰花露草莓 (Rosewater infused strawberries):
将草莓却半,放入一容器内,倒入玫瑰花露,让草莓浸在玫瑰花露里20分钟备用。
Hulled and half the strawberries. Place the strawberries in a big bowl and pour over rosewater. Leave to soak for 20 minutes.

奶油馅 Whipped cream:

奶油放入容器内,以慢而快的速度开始打。当成稠状是,将砂糖一次加入。继续搅打成不会流,既成打奶油。
Pour whipping cream into a big bowl whisk cream and sugar with electric mixer with whisk attachment.  Whipped until soft peak form.



 参考:孟老美味蛋糕卷