草莓彩绘蛋糕卷(Strawberry Pattern Swissroll)

 最近懒虫缠身，加上烤炉在闹情绪，

所以就少了更新帖子。

今天因为娜娜的生日，安迪再懒也不忍让她失望，

看着冰箱那盒草莓，还是懒懒的换汤不换药，

从豹纹变成可爱的草莓，希望娜娜会喜欢。

蛋糕体松软，充满浓郁的草莓香气。

香甜的奶油搭上微酸的草莓片，

个人还蛮喜欢这样甜酸的配搭。

草莓彩绘蛋糕卷
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）
草莓粉 。。1茶匙
粟米油 。。35克
牛奶 。。45克
低筋面粉 。。70克  

一些食用绿色素，红色素

咖啡内陷：

适量打发植物性鲜奶油 +切片新鲜草莓

做法：

1。蛋黄加入幼糖拌匀至糖溶化，加入粟米油，牛奶拌匀成糊。筛入低筋粉拌匀。

2。准备2个小碗，分别加入1汤匙匙和2汤匙的做法（1）面糊。取适量的绿色素调入小分量的碗内；另外再取适量的红色素调入大分量的碗内。剩余的面糊调入1茶匙的草莓粉。

3。蛋白分次加入幼糖，打至湿性发泡的蛋白霜。

4。将 1/2汤匙的蛋白霜加入绿色色糊拌匀盛入挤花袋；将1汤匙蛋白霜加入红色面糊拌匀盛入挤花袋。

5。 开始跟着印图挤出草莓纹，然后放入预热烤箱，150'C 烤1分钟。

6。将剩余（草莓色）的面糊和剩余的蛋白霜拌匀，倒入烤好草莓纹的烤盘，抹平，震几下烤盘，放入预热烤箱，160'C，约15-20分钟，出炉后撕开油纸。

7。将 作法（6 ）涂上一层薄薄的鲜奶油内馅（涂在没有草莓纹的一面），排上切片新鲜草莓，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～～～

Strawberry Print 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 strawberry powder
35g corn oil
45g milk
70g cake flour

Some edible green coloring and red coloring 
 
Cream filling:

Some whipped topping cream and some slices of fresh strawberry

Method:

1. Add the caster sugar to the egg yolk and beat until the sugar has completely dissolved. Add in the corn oil and milk, mixing evenly. Sieve in the cake flour and mix well to form a batter.
2. Prepare two small bowls. Add 1tbsp of batter to a bowl and 2tbsp to the other bowl. Add a small amount of green coloring to the bowl with 1tbsp batter and some red coloring to the bowl with 2tbsp. Add in 1 tsp strawberry powder into the remaining batter.

3. Beat the egg whites in a clean bowl, adding the sugar in a few separate portions. Beat until soft peaks form.

4. Add 1/2tbsp and 1tbsp of meringue to the green batter and red batter respectively, then transfer the batter to pipping bags.


5. Pipe out the strawberry pattern onto the lined baking tray, then bake in a preheated oven at 150°C for a minute.

6. Mix the strawberry batter with the remaining meringue, then pour the batter into the baking tray with the strawberry pattern. Flatten the batter, tap it lightly on the tabletop and bake at 160°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 strawberry pattern is at the bottom, then spread the whipped cream topping filling on top of the cake. Scatter slices of fresh strawberry on the cream, then roll up the swiss roll, wrap it with foil and refrigerate for at least half an hour before serving.
～～～Different ovens may have slight differences in the temperature, so do adjust accordingly.～～～

 这回的草莓卷味道可口，这得归功于朋友JP送的草莓粉。

浓郁的鲜草莓味和自然的草莓色，

跟之前自己买的，品质上差好多，

谢谢你朋友，感恩哦！

  

生日快乐！亲爱的娜娜！

祝福你， 喜悦满满！

I'm also joining Little Thumbs Up - June'15 Event : Cream

Organized by 

Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY

Hosted by :

Diana of The Dommestic Goddess Wannabe

I'm submitting this post to the Best Recipes for Everyone

June15 event: Secret of Chiffon & Swiss Roll

organized and hosted by Fion of XuanHom's Mom