Скачать или смотреть How to make Fresh Cream Swiss Roll 生乳捲食譜與製作方式 Cook With Hana's easy recipe

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Fresh cream swiss roll is gaining its popularity recently, and I have been seeing restaurants and bakeries are offering it as dessert. This time I wanted to try it myself and simplifying the process making it still tastes the same. What temps me the most is the filling inside, a bite to it can almost explode out the sweetness cream, and the texture of the fluffy cake makes me wanted to devour the entire roll myself LOL.

Here is the recipe and I hope you enjoy my video!

Ingredients:
{Cake Roll)
5~6 Egg White (150g ~ 180g)
6 Tbsp Sugar (90g)
5 Egg Yolks (85g)
½ tsp Vanilla Extract
1 Tbsp Sugar (15g)
1 Tbsp Honey (20g)
3 Tbsp Milk
3 Tbsp Melted Butter
¾ cup Flour (100g)
¼ tsp Baking Powder

{Fresh Cream Filling}
20oz Cream Cheese (60g)
1 Cup Heavy Cream (240ml)
3 Tbsp Sugar (45g)

Direction:
1. Separate egg yolk and egg white in different mixing bowls.
2. Mix egg yolk, Vanilla Extract, Sugar, Milk, Honey and oil evenly. Add flour and baking powder to the yolk batter.
3. Use a mixer to bubble the egg white, add 2 Tbsp of sugar, and continue stirring for 1 minute.
4. Add 2 Tbsp of sugar to the egg white, and continue to stir for 1 minute.
5. Add 2 Tbsp of sugar to the egg white for the third time, and continue to stir by mixer for 3-5 minutes, until the egg white appears hooky (soft peak) when the mixer is lifted.
6. Add the egg white batter into the egg yolk batter 3 times and stir gently with a spatula.
7. Pour the batter into a 30cm * 40cm baking pan and smooth out the batter.
8. Place in oven 355 °F (180 °C) for 15 minutes.
9. Make {Fresh Cream Filling}, put the cream cheese, heavy cream, and sugar in a bowl, and use a mixer to whip the fresh cream.
10. After cooling the cake, cut off the side edge of the cake, smear {Fresh Cream Filling}, roll up the cake and refrigerate.
11. Refrigerate the cake rolls for 1 hour and you're done!

#baking #cookwithhana #swissroll #pastry #cooking

「生乳捲」可以說是團購美食裡的人氣王呢！住在美國的我，看著朋友的團購照覑流口水，最近終於，決定自己動手做啦！這次的「生乳捲」擁有絲絨般滑順的爆漿內餡，甜而不膩的口感，還有軟綿的蛋糕，讓人忍不住想一口氣吃掉一整條呀！

食材:
{蛋糕捲}
蛋白 5~6顆 (150g~180g)
砂糖 6大匙 (90g)
蛋黃 5顆 (85g)
香草精 ½茶匙
砂糖 1大匙 (15g)
蜂蜜 1大匙 (20g)
牛奶 3大匙
奶油油 3茶匙
低筋麵粉 ¾杯 (100g)
泡打粉 ¼茶匙

{鮮奶油餡}
Cream Cheese 奶油乳酪 20oz (60g)
動物性鮮奶油 1杯 (240ml)
糖 3大匙 (45g)


作法:
1. 將蛋黃核蛋白分開在不同的攪拌盆中。
2. 蛋黃、香草精、砂糖、蜂蜜、牛奶、食用油攪拌均勻，麵粉和泡打粉過篩後加入蛋黃麵糊中。
3. 用電動攪拌器將蛋白打出泡泡，加入2大匙糖，繼續電動攪拌1分鐘。
4. 在蛋白中加入第二次的糖2大匙，繼續電動攪拌1分鐘。
5. 在蛋白中加入第三次的糖2大匙，繼續電動攪拌3-5分鐘，直到攪拌機提起時蛋白出現勾勾狀(濕性發泡)。
6. 將蛋白麵糊分3次加入蛋黃麵糊中，用刮刀輕輕攪拌均勻。
7. 將麵糊倒入30cm*40cm烤盤中，將麵糊鋪平。
8. 放入烤箱355度F(180度c) 烤15分鐘。
9. 製作{鮮奶油餡}，將奶油乳酪、鮮奶油、糖放入盆中，用電動攪拌機攪拌至鮮奶油打發。
10. 冷卻後的蛋糕，切掉四邊，抹上{鮮奶油餡}，將蛋糕捲起後放入冰箱冷藏。
11. 冷藏1小時候的蛋糕捲就完成了！
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