草莓瑞士蛋糕卷Strawberry Swiss roll

  • Prep Time
    25 Mins
  • Cook Time
    10 Mins
  • Type
  • View
    93

酸酸甜甜的草莓卷,包裹着满满的草莓,太让人心动了。

(食谱自取网络)

Ingredients

材料

Ingredients

    Directions

    Step 1

    将烤箱预热至200度。分离蛋黄和蛋白。在立式搅拌机中打发蛋白。加入部分糖,搅打至形成硬性发泡。Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.

    Step 2

    在一个干净的碗中搅拌蛋黄、糖、香草糖和水。In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.

    Step 3

    面粉、淀粉和泡打粉过筛,加入蛋黄混合物中。Sift flour, starch, and baking powder into egg yolk mixture.

    Step 4

    将蛋白混合物倒入蛋黄混合物中,用搅拌器小心搅拌至完全混合。Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.

    Step 5

    将上一步制好的面糊倒在铺好烘焙纸的烤盘上,抹匀表面后放到预热好的烤箱中,以200度烘焙8-10分钟,至面糊呈金黄色。从烤箱中取出,置于一旁备用。Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.

    Step 6

    在一条干净微湿的厨房用毛巾上撒上一些糖,将蛋糕置于其上。取下烘焙纸后将蛋糕卷起来。Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.

    Step 7

    草莓切片。在立式搅拌机中搅拌奶油和糖粉,直至混合物体积增大且质地变厚。Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.

    Step 8

    这一步需在蛋糕完全冷却后再进行。将三分之二的奶油涂到蛋糕上,接着均匀地放上一层草莓。然后,用毛巾将蛋糕卷起。Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.

    Step 9

    将蛋糕放到盘中,涂上剩余的奶油,饰以草莓片。放到冰箱中冷却30-40分钟即可享用!Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!

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