瑞士卷(Swiss Roll)

2011年5月18日星期三

之前有试过俩次做瑞士卷,却都是失败卷不成功,
因为卷起时蛋糕破裂。

可是“失败乃成功之母”,我再一次试做第三次 .......
你们看看下图,这算不算成功了呢?



可是你们是不是发觉,它的皮不见了呢?
这是当我打开包着它的保鲜膜时,有部分的皮跟着脱离;
于是干脆整片皮给脱掉吧。



我想下次改用蛋糕纸来定型“皮肤”会比较“完好无损”吧。



我选择涂上花生酱,然后才把蛋糕连保鲜膜一同卷起来,
放进冰箱里大约一小时等定型后切片享用。
终于有点满意这回做出来的结果了。


Thank you Hugbear for sharing the recipe with us.
Anyone who wish to have the swiss roll recipe please click here.

草莓慕斯蛋糕 (Strawberry Mousse Cake)

2011年5月9日星期一

这是送给自己和我母亲庆祝今年"母亲节"的草莓慕斯蛋糕。



上面那层是agar-agar jelly。



我是个懒惰的人,所以蛋糕旁边并没有作任何的“装扮”...hee...hee...:D!


蛋糕内部就是如此的look啦!
慕斯馅料用了整盒Korea Strawberries,
一盒售价是RM10-00呢!好贵呀!


班兰戚风蛋糕(Pandan Chiffon Cake)

2011年5月5日星期四

这是我头一次学做Pandan Chiffon Cake,
希望各位多多指教!

拌好了的面糊倒入chiffon tin内。

刚刚才出炉的样子。
表面裂开得相当利害哟!
有谁能告诉我,如何避免这个发生吗?


底面还算可以啦。

幸好吃下去时的口感与蛋糕店里卖的一模一样。

Ingredients:
Part A
1tsp pandan paste
100ml fresh coconut milk
4 large eggs yolk
50ml corn oil
pinch of salt

Part B
100g cake flour } sifted
1tsp baking powder} together

Part C
5 large eggs white
1/4tsp cream of tartar
100g castor sugar

Method:
-Preheat oven 170C
-add pandan paste to coconut milk
-use hand whisk, whisk all the ingredient for part A in a large bowl until blended.
- fold in part B until well mixed.
-beat eggs white and cream of tartar until foamy
-add in sugar gradually and beat until stiff and soft peak form.
-take out 1/3beaten egg white and fold into the flour mixture.
-fold in the remaining egg white and pour into a 21cm chiffon tin (ungrease)
-slightly tap the tin on the table to release some air in the mixture.
-bake at 170C for 30-40 minutes
-revert the tin immediately after taken out from oven
-let it cool competely .
Posted by Picasa
Related Posts with Thumbnails

一日三餐 Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino