Posted by: Jonjon | July 21, 2009

Rolls – Swiss Rolls Green Tea Rolls 9/10 June 2 2009


SNC00697

http://irenechanwai.mysinablog.com/index.php?op=ViewArticle&articleId=1740525

80% egg yolks, 60% sugar, 45% milk, 180% egg white, 60% more sugar, 20% corn flour, 8% green tea powder, 50% oil to cake flour

瑞士卷材料:

蛋黃 2 (40)                 20g

砂糖 (A)  30 15g

鮮奶 3湯匙 22.5g

蛋白 3 ( 90)              45g

砂糖 (B)  30 15g

低筋麵粉 50 * (預先篩好)       25g

栗粉 10 *                                5g

綠茶粉 4 g *                               2g

菜油 25 12.5g

紅豆忌廉餡材料 :

甜忌廉 50 g     // 紅豆蓉 50 g

做法 : 將甜忌廉打起,然後將紅豆蓉加入拌勻即成紅豆忌廉餡。

焗盆:  7+1/2 x  11 長方形焗盆

預備 : 焗爐用180度預熱15分鐘

法:

1) 將砂糖(A)及蛋黃放入不繡鋼盆內,然後隔熱水用電動打蛋器高速將蛋黃打起至少許杰身,將鮮奶分2-3次加入打勻,然後將蛋糊移離熱水備用。

2) 蛋白用電動打蛋器高速打至起泡,將砂糖(B)2-3次加入,打至蛋白成鉤狀即成蛋白霜。

3) 先取1/3蛋白霜加入蛋黃麵糊內,用切拌方式攪勻,然後再將其餘的蛋白霜加入,輕手切拌至蛋糊完全混合。

4) 將巳混合及預先篩好的粉分2-3次加入麵糊內輕手拌至沒有粉粒,最後加入菜油拌勻。

5) 將麵糊倒入已舖好牛油紙的烤盤中,抹平,放入焗爐用190度焗約12-15分鐘,焗至蛋糕表面乾爽唔黐手及按下去有彈力表示巳熟。

6) 蛋糕出爐後放在網架上放涼,將原有的牛油紙撕去,將蛋糕放在另一張較大的牛油紙上, (蛋糕底向上放) 抹上紅豆忌廉餡,然後慢慢將蛋卷捲起定形,兩端像糖果包裝般扎實,

放入雪櫃冷藏1小時後切件即成。

Conclusion

The combination of green tea was incredible. The sweetness was just right, with a hint of green tea bitterness which balanced the whole flavor out. Had it with a bit of whipped cream, which added moistness to the dry texture which achieved a perfect balance.  Btw, didn’t beat util stiff peak, just to in between soft and stiff peak

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