Strawberry cake roll, swiss roll, 德國式士多啤利瑞士卷

Chinese and english recipe/ instructions below :

餡材料:

1. 9 - 10 個士多啤利
2. 1 包魚膠粉, 9 克 = 2 tbsp
3. 5 湯匙水喉水
4. 3 荼匙糖
5. 200 克鮮忌廉 = 6.76 fl oz
6. 200 克士多啤利果醬 = 7 oz

做程序:

1. 士多啤利放大碗有水加入些鹽浸 5 分鍾.
2. 1 包魚膠粉加入5 湯匙水喉水, 輕力搖幾下, 等 10 分鍾溶.
3. 5 分後, 洗淨士多啤利, 切細些, 用手磨機打爛.
4. 200 克鮮忌廉打實
5. 把打爛的.士多啤利加入打實鮮忌廉內拌勻.
6. 10 分後, 加入 3 茶匙糖在魚膠粉液內煮溶, 不要煮沸.
7. 倒入巳溶魚膠粉糖液在鮮忌廉料內, 面打面倒和拌勻後, 放雪櫃 45 分之後, 取出.

旦卷材料:

1. 4 只鷂旦
2. 4 湯匙暖水
3. 125 克糖 = 4.40 oz
4. 1 包雲呢拿糖= 2 tbsp
5. 少許鹽
6. 75 克先濾麵粉 = 2.65 oz
7. 50 克先濾豆粉 = 1.76 oz
8. 1 茶匙發粉

做:

4 只旦分開, 黃和白.
旦黃加入 4 湯匙暖水, 高度打 2 分起泡. 125 克糖和 1 包雲呢拿糖拌勻後分 3 次加入旦黃料, 打到 creamy.

旦白打少許鹽打實後, 分 2 次加入旦黃料, 輕力打圓轉拌勻, 每次 拌12 次

75 克先濾麵粉, 50 克先濾豆粉和1 茶匙發粉拌勻, 一次加入旦料, 輕力打圓轉拌勻, 大約 33 次.

油紙摺痕 30 x 38 cm, 把旦料倒入鋪平, 留意角和沿邊一樣平, 不要太簿.

焗爐在 10 分前, 上下熱度 200° C 熱, 放焗盆在中間層焗 9 分, 用竹簽試熟否? 竹簽抽出乾淨是熟, 關火, 1 分後取出.

廚房大碗布弄濕槎乾, 另一塊小布浸濕些和碗水.

焗盆取出, 用廚房大碗布弄濕蓋面, 再放鐵架, 把焗盆反轉, 用濕布掃油紙 3 次,( 容易取出油紙), 取出鐵架, 輕力取出油紙, 用濕布一起卷旦糕, 旦糕邊口放在底, 等 3 分鍾.

3 分後, 打開布在旦糕面放 200 克士多啤利果醬擦勻後, 輕力拌勻鮮忌廉果蓉料鋪平, 卷起旦糕, 用濕布包著放雪櫃 1 小時半,( 放旦糕邊口在底),
1 小時半後取出去布, 切片.

Filling:

1. 9 - 10 strawberries
2. 1 pack white gelatine powder , 9 grams = 2 tbsp
3. 5 tbsp water
4. 3 tsp sugar
5. 200 grams whipping cream = 6.76 fl oz
6. 200 grams strawberry marmalade = 7 oz

Cake ingredients:

1. 4 eggs
2. 4 tbsp warm water
3. 125 grams sugar = 4.4 oz
4. 8 grams vanilla sugar = 2 tbsp
5. a pinch of salt
6. 75 grams, sieved flour = 2.65 oz
7. 50 grams corn starch = 1.76 oz
8. 1 tsp sieved baking powder

Category:

Education

Tags:

• 德國
• 德國式
• 士多啤利瑞士卷
• 士多啤利果醬
• 士多啤利
• 旦糕
• 海綿旦卷
• 鮮忌廉
• 魚膠粉
• 容易
• 簡單
• 好食
• 說廣東話
• 食譜
• 指導
• 廚房
• 甜品
• 下午茶點
• 生日
• 慶祝
• 禮物
• 兒童
• 長者
• 香港
• german-style
• strawberry
• swiss
• roll
• strawberry-marmalade
• sponge
• cake
• fresh
• cream
• white
• gelatine
• powder
• easy
• simple
• tasty
• speak
• cantonese
• recipe
• to
• teach
• how
• make
• kitchen
• bake
• dessert
• afternoon
• tea
• time
• celebration
• party
• birthday
• gift
• children
• Hong
• kong
• tipps
• tricks

[YeeSun]

I have a question, when I add flour to the egg mix the volume of the egg mix would sink. I stir it very gently but the egg volume still sink.

[wantanmien]

@YeeSun Hi, are you mean 3. 34 till 3. 39 stir slowly for 33 times ?

[muichichi]

@wantanmien I'll try that. Thanks for answering all my comments! ;)

[wantanmien]

@muichichi Hi, I really don't understand. Please buy new flour and good luck :-)

[muichichi]

@wantanmien I actually gently stir more than 33 times because of the flour problem.... other than that I just roll up the cake with the paper insteed of a wet cloth :)

[wantanmien]

@muichichi Hi, don't worry, you can do it. Did you exactly follow my instruction and.did you use a rubber spatula gently stir for 33 times too ?

[muichichi]

@wantanmien Yea... i even sift it two times but it doesn't help :(

[wantanmien]

@muichichi hmmm did you sift the flour? When you sift it there should not be any clumps :-) I am glad you like this recipe! Have you looked at my Tiramisu roll too? Best regards wantanmien ^^

[muichichi]

Thanks for this recipe :D i really like it and so do my family!

I just have one problem. I always gets flour clumps after folding!

Do you or somebody else know how to get rid of them? I don't want to over mix the batter :/

[no2religions]

We have many chinese bakeries here. They are popular and affordable. I like the swiss roll filled with chestnut! Mmmm. But there is no chocolate food there. Why is chocolate unpopular? Chinese people eat EVERYTHING... but strong cheese and chocolate! lol