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好立克阿華田卷蛋 Horlicks x Ovaltine Roll Cake

更新日期:2月 16

材料 (蛋糕)

蛋黃 2個

糖 11克

水 16克

油 14克

好立克粉 30克

麵粉 39克

蛋白 80克

糖 18克

醋 1克

材料 (阿華田忌廉)

忌廉 200克

阿華田粉 18克

糖 10克

  1. 把爐預熱180度出爐

  2. 把蛋黃,糖(11克)混合

  3. 加入水,加入油,再加入麵粉和好立克粉,形成蛋漿

  4. 把蛋白,糖(18克)和醋一同打起(糖分兩次加入)

  5. 蛋白分兩至三次混入蛋漿後便可放進焗爐焗10分鐘 (180度)

  6. 出爐後輕拍盤底溢出多餘的空氣,再反轉蛋糕待涼

  7. 在忌廉中加入阿華田粉和糖,打至垂直拉起時,在打蛋器前端能看得見呈雞冠尾、尖狀即成

  8. 在蛋糕塗上已預備的忌廉,捲成卷蛋狀後冷藏15分鐘

  9. 把卷蛋的頭尾去掉,用剩餘的阿華田粉和忌廉做裝飾,完成

Ingredients (Roll Cake)

2pc Egg Yolks

11g Sugar

16g Water

14g Oil

30g Horlicks Powder

39g Flour

80g Egg Whites

18g Sugar

1g Vinegar

Ingredients (Ovaltine Cream)

200g Whipping Cream

18g Ovaltine Powder

10g Sugar

  1. Preheat oven to 180°C

  2. Mix the egg yolks and sugar (11g) together

  3. Add water, oil, flour, horlicks powder and mix them well with the yolk and sugar

  4. Whip egg whites with sugar (18g) and vinegar until they form stiff peak. (Add half portion of sugar into egg white each time)

  5. Divide the whipped egg whites into 2 to 3 times and fold it into the yolk mixture. Bake in the oven at 180°C for 10 minutes

  6. Take out the cake when done, hit the tray to get away excess air, turn the cake upside down and let it cool down

  7. Whip whipping cream with Ovaltine powder and sugar until it forms stiff peak

  8. Spread the Ovaltine cream on the cake, gently roll the cake over and chill in the refrigerator for 15 minutes

  9. Cut the two ends of the roll cake, decorate the cake using the Ovaltine cream. The cake is best to be served cool

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