Aunty Young（安迪漾）: 豹纹咖啡蛋糕卷（Coffee Leopard Pattern Swissroll)

2015年6月12日星期五

豹纹咖啡蛋糕卷（Coffee Leopard Pattern Swissroll)

老早就想卷的豹纹蛋糕卷。

这次不是朋友你的相约，我看还在“待做名单”排着队呢！

所以，朋友谢谢你的相约，不但身上的懒虫被赶走了，

还清了一则待做名单。

太久没有卷蛋糕了，手势也生疏，

所以勤能补拙是成立的，孰能生巧，更是不容置疑。

豹纹咖啡蛋糕卷
模具：11寸 x 8寸烤盘
材料：

蛋黄。。55克
蛋白。。130克
幼糖。。30克（加入蛋白中）
幼糖。。35克（加入蛋黄中）
即溶咖啡粉。。1茶匙
粟米油。。35克
牛奶。。45克
低筋面粉。。70克

一些巧克力粉

咖啡内陷：

适量鲜奶油 + 糖粉 + 咖啡精华液（打发）

做法：

1。蛋黄加入幼糖拌匀至糖溶化，加入粟米油，即溶咖啡粉，牛奶拌匀成咖啡糊。筛入低筋粉拌匀。
2。准备2个小碗，分别加入1汤匙和2汤匙的做法（1）面糊。取适量的可可粉调入小分量的碗内；另外再取适量的黑可可粉调入大分量的碗内。（最后会拿到三个不同层次的褐色）。

3。蛋白分次加入幼糖，打至湿性发泡的蛋白霜。
4。将 1汤匙的蛋白霜加入中褐色糊拌匀盛入挤花袋；将2汤匙蛋白霜加入深褐色面糊拌匀盛入挤花袋。

5。开始跟着印图挤出豹纹，然后放入预热烤箱，150'C 烤1分钟。

6。将剩余（浅褐色）的面糊和剩余的蛋白霜拌匀，倒入烤好豹纹的烤盘，抹平，震几下烤盘，放入预热烤箱，170'C，约15-20分钟，出炉后撕开油纸。
7。将作法（6 ）涂上一层薄薄的咖啡内馅（涂在没有豹纹的一面），将它卷起后，用锡纸包好，放入冰箱冷藏半小时即可。
～～～烤箱温度不一，请根据自己烤箱的热度～～～

Coffee Leopard Pattern Swissroll
Uses an 11 x 8 inch baking tray.

Ingredients:

55g egg yolk
130g egg white
30g caster sugar (added to the egg white)
35g caster sugar (added to the egg yolk)
1tsp instant coffee powder
35g corn oil
45g milk
70g cake flour

Some cocoa powder

Coffee cream filling:

Beat some whipping cream with icing sugar and coffee essence.

Method:

1. Add the caster sugar to the egg yolk and beat until the sugar has completely dissolved. Add in the corn oil, instant coffee powder and milk, and mix evenly. Sieve in the cake flour and mix well to form a coffee batter.
2. Prepare two small bowls. Add 1tbsp of coffee batter to a bowl and 2tbsp to the other bowl. Add a small amount of cocoa powder to the bowl with 1tbsp batter and a larger amount to the bowl with 2tbsp, so that you end up with three bowls of batter with different shades of brown.

3. Beat the egg whites in a clean bowl, adding the sugar in a few portions. Beat until soft peaks form.
4. Add 1tbsp and 2tbsp of meringue to the medium brown batter and dark brown batter respectively, then transfer the batter to pipping bags.

5. Pipe out the leopard print into the lined baking tray, then bake in a preheated oven at 150°C for a minute.

6. Mix the light brown batter with the remaining meringue, then pour the batter into the baking tray with the leopard print. Flatten the batter, tap it lightly on the tabletop and bake at 170°C for 15 - 20 minutes. Once out of the oven, immediately invert and remove the baking paper.
7. When the cake has completely cooled, flip it over so that the leopard print is at the bottom, then spread the coffee cream filling on top of the cake. Roll up the swiss roll, wrap it with foil and refrigerate for at least half and hour before serving.

～～～Different ovens may have slight differences in the temperature, so do adjust accordingly.～～～