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班紋蛋卷 Black and White Patterned Sponge Roll Cake


牛奶 55克

菜油 55克

低筋麵粉 55克 (過篩)

蛋白 5個

砂糖 60克

蛋黃 5個

黑色食用色素 1滴

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. 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

  2. 把蛋黃拌勻後,倒入剛才的麵糊內。用刮刀手動拌勻

  3. 預熱焗爐150-160度。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

  4. 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

  5. 把已拌勻的麵糊平均分為兩份放入碗中,其中一碗加入黑色食用色素1滴,用湯匙拌勻,分別放入唧袋備用

  6. 準備焗盤,放上牛油紙,小心剪開唧袋,先把原味麵糊均勻唧在焗盤底部,然後小心把黑色麵糊有序地唧在原味麵糊上,如圖。用牙簽在麵糊上畫出各種喜愛的圖形

  7. 圖案畫好後,輕拍盤底溢出大氣泡

  8. 放入焗爐中層,以150-160 度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

55g Low-gluten Flour (screened)

5 Egg Whites

60g Granulated Sugar

5 Egg Yolks

1 drop Black Food Coloring

100g Vivo whipping cream, Use electric mixer to whip the cream for later use

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

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

  3. Preheat the oven at 150-160 degrees. 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

  4. 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

  5. Divide the well-mixed batter into two bowls. Add one drop of black food coloring to one of the bowls and mix well with a spoon. Pour the two batter mixtures into two piping bags, respectively

  6. Prepare the baking pan and line with waxed or parchment paper. Carefully squeeze the plain batter onto the tray and spread evenly. Squeeze the black colored batter onto the plain batter in a straight line patterns. Use a toothpick to draw a variety of favorite patterns on the batter

  7. After the pattern is drawn, 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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