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彩虹卷蛋 Rainbow Sponge Roll Cake



牛奶 55克

菜油 55克

蛋黃 5個

蛋白 5個

砂糖 60克

低筋麵粉 65克(過篩)

顏色麵糊 7(製作方法請參考我的《李烘焙之幸福卷蛋》一書P.18-19)

Vivo忌廉 100克(用電動發打器高速把淡忌廉打發至挺身備用)

  1. 首先,利用七種顏色麵糊畫上直線圖案,然後放入雪櫃冷藏約十五分鐘

  2. 把牛奶和菜油混合後,加入低筋麵粉用電動打蛋器打約三十秒至拌勻

  3. 把蛋黃拌勻後,倒入麵糊內。用刮刀手動拌勻

  4. 焗爐150-160度

  5. 利用電動打蛋器將蛋白打約三十秒至起泡,分三次加入砂糖,用中速打至軟忌廉狀。把蛋白垂直拉起時,在打蛋器前端能看得見呈雞冠尾、尖狀即成

  6. 取出一小部份蛋白,加入蛋黃麵糊內,手動拌勻。再全盤倒回蛋白麵糊中。利用切拌法,慢慢地上下翻拌均勻

  7. 從雪櫃取出彩虹顏色圖案焗盤,把剛才已拌勻的蛋白蛋黃麵糊輕輕倒進。用刮刀掃平麵糊表面後,輕拍盤底溢出大氣泡

  8. 放入焗爐中層,以150-160度先焗約十三至十五分鐘

  9. 取出後,馬上撕開牛油紙,放涼備用

  10. 塗上已預備的忌廉,放上水果,捲成卷蛋狀


55g Milk

55g Vegetable Oil

5 Egg Yolks

5 Egg Whites

60g Granulated Sugar

55g Low-gluten Flour (Screened)

7 Different Coloured Batters

100g Vivo Whipping Cream (Use electric mixer to whip the cream for later use)

  1. First, Squeeze the seven colored batters in a straight line pattern onto a baking pan and refrigerate it for about 15 minutes

  2. After mixing the milk and vegetable oil, add the low-gluten flour and beat it with an electric egg beater for about 30 seconds

  3. Beat the egg yolks and pour it into the batter. Fold it constantly with a spatula

  4. Preheat the oven at 150-160 degrees

  5. Use an electric egg beater to beat the egg whites for about 30 seconds until foamy, add 20g sugar at a time, use medium speed of beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks when the beaters are lifted

  6. Take out a small portion of the egg white, add it to the yolk batter, and fold it with a spatula. Continue folding until all egg whites are added to the yolk batter. Fold gently but thoroughly until no streaks of flour remain

  7. Remove the pan with rainbow pattern batter from the refrigerator and gently pour the yolk batter that has just been mixed to the pan. After sweeping the surface of the mixture with a spatula, gently tap the bottom of the baking pan to remove air bubbles

  8. Bake in 150-160 degrees oven for 13 to 15 minutes

  9. After taking out the cake from the oven, peel off the waxed paper and let cool

  10. Spread the whipped cream onto the cake, add any fruits if desire, roll up the cake

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