黑芝麻瑞士卷 | Black Sesame Swiss Roll


中英文食譜在下方。Chinese and English recipes down below.


黑芝麻瑞士卷

材料

5隻雞蛋 (約70g 一隻)

58g 低筋麵粉

20g 黑芝麻粉

68g 糖

小許 鹽

3g 生粉(玉米淀粉)

68g 涼水

50g 油

2-3 滴醋


蛋糕餡兒

200g 奶油

2 tbsp 糖 (甜道根據個人喜好)

5顆大草莓切成一粒粒


工具

蛋糕盤 28cm x 28cm

做法

1. 首先將低筋麵粉和芝麻粉放在一起篩2-3次備用。

2. 蛋黃和蛋清分開。

注意:蛋清裡要沒有蛋黃,裝蛋清的盤需要乾淨,沒水沒油,不然蛋清有可能打發不起。


3. 油加涼水拌勻,看像奶白色後分2次加入蛋黃拌勻。然後加入篩過的麵粉和鹽,拌勻。

4. 接下來,用打蛋器打蛋清,打至小泡沫出現後加入2-3滴醋,砂糖分三次加入蛋清內。第二次加糖的時候就把生粉(玉米淀粉)加進去。打發至提起有勾狀即可。

5. 蛋清分三次加入麵糊內翻拌手法拌勻。將蛋糊倒入剩餘的最後一次的蛋清內,用同樣手法混合均勻,再倒入已鋪好油紙的蛋糕盤內。

6. 然後放入已經預熱5分鐘的焗爐內。蛋糕放在烤架上。上下火180 °C 焗22分鐘。

注意:因每個焗爐特性不同,溫度同時間或有改變。取出的時候,如果蛋糕面碰起來黏手的話,蛋糕可以再焗多1-2分鐘。如果碰起來蛋糕面乾爽,不黏手的話就可以了。


7. 焗好的蛋糕從焗爐內取出。2-3分鐘後脫模。

8. 在等蛋糕完全冷卻時,把糖加入奶油裡,打發至硬性。

9. 蛋糕完全冷卻後, 用另一張油紙幫助把蛋糕倒扣。取出本來的油紙,然後再倒扣 (看視屏)。

10. 把打發好的奶油塗在蛋糕面上然後再放上草莓,捲起來(具體蛋糕卷法看視屏)。放入冰箱裡20 分鐘定型。

11. 從冰箱裡取出蛋糕然後切走頭尾修飾。切成小件吃。

12. 完成!

Black Sesame Swiss Roll

Ingredients

5 eggs (approx. 70g each)

58g low gluten flour

20g black sesame powder

68g sugar

(pinch) salt

3g corn starch

68g cold water

50g oil

2-3 drops vinegar


Cake Filling

200g thickened cream

2 tbsp sugar (to taste)

5 large strawberries diced


Tools

Cake tin 28cm x 28cm


Method

1. Sift the low gluten flour and black sesame powder together 2-3 times.

2. Separate the egg yolks from the egg whites.

Note: Make sure no egg yolks get into the egg whites and make sure the bowl used for the egg whites is clean and oil free.


3. Whisk the cold water and oil together until a milky white colour then add in the egg yolks bit by bit. Add in the sifted flours and salt and mix well until batter is smooth.

4. Using a hand-held mixer, beat the egg whites whilst slowly adding in the sugar. Once soft peaks have started to form, add 2-3 drops of vinegar and the corn starch, and continue to beat until stiff peaks.

5. Take a third of the egg whites and gently fold into the flour mixture. Repeat a second time. Once there is one third of the egg whites left, pour the flour mixture into the egg whites bowl and incorporate well. This is to ensure that the egg whites and have been thoroughly incorporated into the flour mixture. Pour into a baking paper lined cake tin.

6. Place the cake tin on a baking rack into a preheated oven and bake at 180°C for 22 minutes.

Note: Cooking temperatures and times may need to be adjusted between different ovens. To check to see if the cake is ready or not, if the surface of the cake feels dry to the touch, the cake is ready and may be taken out to cool. If the cake surface is slightly wet to the touch, bake for another 1-2 minutes.


7. Once the cake has finished baking, take the cake out and cool on a cooling rack for 2-3 minutes before removing the cake tin.

8. Whilst waiting for the cake to completely cool, combine the thickened cream and sugar and whip until stiff peaks.

9. Now that the cake has completely cooled, use another sheet of baking paper to help flip over the cake. Peel off the original baking paper from the cake and flip over once again so that the cake surface is facing the top (see video).

10. Spread the whipped cream over the cake then evenly distribute the strawberries. Roll up the cake (see video) and place into the fridge for 20 minutes to set.

11. After 20 minutes, take out the cake and cut slice off the ends to make the cake look neater. Cut into small slices.

12. Serve!