Cake Roll/蛋糕卷

Someone suggested that I should add something about Chinese culture to my blog, so my blog will be more interesting. Well, I think this is a very good idea, and I can start doing it now.

So tonight I am going to share with you how to properly use Chinese chopstick. When you are dining at a Chinese table, you should never leave chopsticks standing straight up in a bowl of rice. This is considered as very bad table manners in China.  According to Chinese taboos, a bowl of rice with chopstick sanding straight up is for dead people.  So just put them down on the table next to your bowl when you are not using them.

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蛋黄5个

蛋白5个

低筋面粉60克

牛奶50克

绿茶粉 1 汤匙

细砂糖50克

玉米油50克

白醋几滴

动物性奶油2/3杯

汤2汤匙

做法:

  1. 蛋白、蛋黄分离
  2. 蛋黄盆里加入牛奶, 玉米油和绿茶粉
  3. 用手动打蛋器搅拌均匀
  4. 筛入低筋面粉
  5. 用打蛋器搅拌均匀,备用。
  6. 將蛋白盛入无水无油的打蛋盆里,加入白醋。
  7. 用打蛋器中速將蛋白搅打至大气泡,加入1 /3细砂糖。
  8. 继续用打蛋器中速搅打,至蛋白体积膨大,稍有纹路时再加入 1/3细砂糖。
  9. 继续用打蛋器中速搅打,出现明显的纹路时再加入剩下的细砂糖。
  10. 继续用打蛋器中速將蛋白搅打至湿性发泡, 就是提起打蛋器时蛋白霜有弯弯的沟。
  11. 取1/3蛋白霜加入蛋黄糊中用橡皮刮刀翻拌至均匀。
  12. 將搅拌好的麵糊倒入剩下的蛋白霜中继续用橡皮刮刀翻拌到看不到蛋白霜。
  13. 把蛋糕糊倒入铺了烤纸的烤盘中(14“x 11.5“)。
  14. 用刮板將蛋糕糊刮平整,刮的时候不要用力,自然力度帖住表面即可不要让蛋糕糊消泡。
  15. 放入预热好的烤箱中300F 烤35到45分钟
  16. 出炉后立即放在烤网上,等待蛋糕冷却。
  17. 将奶油加入糖用打蛋器打发到湿性发泡
  18. 待蛋糕还有点余温,拿张烤纸盖上,再侧翻过来,小心的取下蛋糕上的烤纸,再把蛋糕翻过来。
  19. 将打好的奶油涂在蛋糕表面,前面和中间多涂一点。卷的时候借助擀麵杖,一边把油纸捲入擀麵杖,一边將蛋糕推成卷状,整个卷好后用油纸包住蛋糕,放入冰箱冰30分钟。

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