Aunty Young（安迪漾）: 巧克力飓风蛋糕卷（Chocolate Hurricane Swissroll）

飓风蛋糕初体验。。。

看到许多网友家吹起了阵阵飓风，

还一阵比一阵好看，五颜六色，七彩缤纷，

说多漂亮，就有多漂亮，

引得我也随风大旋，

来个巧克力飓风初体验。

都说第一次嘛，当然出状况。

紧张加上太久没卷蛋糕卷的生疏感，

竟然忘了翻体，

结果。。。。

眼前所见，别于一般的飓风纹，

幸好还不是太丑，

所以决定贴上来，与大家共“患难”

呵。。。呵。。。

除了没有完美的外貌，

其实松软的蛋糕体和浓郁巧克力鲜奶油的内馅，

还挺美味的。。。。

巧克力飓风蛋糕卷
28X28 cm烤盤先鋪好烘培紙

材料：
A
玉米油50克
低筋面粉75克
鲜奶80克
全蛋1顆
蛋黃4顆
黑可可粉5克+温水15克=拌勻可可糊备用

B
蛋白4顆
细砂糖75克
柠檬汁少許

C 内馅：
鲜奶油150克
巧克力粉10克
砂糖15克

做法：
1. 将玉米油放入小煲煮到出现纹路（出现沸腾的小泡）。

2. 一看到出现沸腾的泡泡立刻将低筋面粉一次倒入，熄火，快速拌勻。加入鲜奶拌勻(牛奶不必事先加温)。

3. 当面糊摸起來不燙手时，分次加3~4次入全蛋和蛋黃液拌勻；取1/3面糊到另一碗、加入可可糊拌勻备用。2份面糊各自盖上湿布，置旁待用。

4. 蛋白加檸檬汁搅拌出泡泡後、细砂糖分三次加入搅拌至出现1寸长弯钩的蛋白霜。

5. 取1/3蛋白霜加入可可色面糊拌勻，舀入挤花袋，待用。剩余2/3蛋白霜加入原味面糊拌勻。

6. 将原味面糊倒入烤盘，用刮刀抹平。挤花袋尖端剪个洞，将巧克力面糊挤在原味面糊之上，用刮刀抹平。

7. 用筷子（粗的那端）垂直方式画面糊，由左至右连续画到底，然后由上至下连续画到底，以营造飓风纹路。（画线要快速且直並且间距越平均越漂亮，让上层深色面糊快速落下到浅色面糊。）

8. 送入预热烤箱170'C烤20分钟，然后里外对调，继续烤3 - 5分钟。

9. 蛋糕烤好后，马上倒扣在一张新的烘焙纸并拆除蛋糕上的烘焙纸。待完全冷却之后，将打发內馅，均匀铺涂在原味层上，卷起，冷藏与冰箱4小时，即可享用。

Chocolate Hurricane Swissroll
Lined square baking tray (28X28cm)

Ingredients ：
A
50g corn oil
75g cake flour
80g milk
1 egg
4 egg yolk
Cocoa mixture (5g dark cocoa powder + 15g water,)

B
4 egg white
75g caster sugar
1 tsp lemon juice

C filling：
150g whipping cream
10g cocoa powder
15g caster sugar

Mehtod ：.

1. Heat the corn oil with low flame until the edge can see the small boiled bubbles.

2. Pour in the cake flour all at once, stir until smooth then add in the milk.

3. When the batter is cooled as room temperature, add in the egg and egg yolk one by one, mix well. Take out 1/3 of the mixture and mix with cocao mixture to form chocolate egg yolk mixture. Coverl the both original and chocolate egg yolk mixture with damp cloth.

4. Beat the egg white with lemon juice till burbles, add in caster sugar with 3 addition and beat until reach the soft peak meringue.

5. Take out 1/3 of the meringue, fold into the chocolate egg yolk mixture to form a smooth chocolate batter, scoop it into a piping bag. Fold in the balance of the 2/3 meringue to the original egg yolk mixture to form a smooth batter.

6. Pour the original batter into the lined baking tray and smoothen the top. Gently pipe the chocolate batter on the top of the original batter and make sure the surface is covered evenly.

7. Using the end of chopstick (the handle part) , slowly draw very close lines horizontally from one end to the other, to and fro, without lifting the chopstick. Repeat the actions vertically. When completed, give the baking tray a few taps to remove bubbles.

8. Bake in preheated oven at 170C for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

9 . Once out of the oven, immediately invert the cake on to a new sheet of baking paper and remove the used baking paper from the cake. Once it is completely cooled, spread the whipped filling evenly onto the original flavoured side of the cake and roll it up. Refridgerate for 4 hours before serving.