海綿砂糖蛋糕卷

材料：
A.全蛋450公克、細砂糖385公克
B.低筋麵粉260公克、香草粉1/2小匙
C.奶水50公克、沙拉油50公克
D.鮮奶油150公克、細砂糖適量

作法
1.將材料A放入攪拌缸中，用攪拌器快速打到變白，再轉中速攪拌到呈現浪花狀，且勾起麵糊時會垂2 ~3公分備用。
2.低筋麵粉與香草粉過篩，加進作法1的麵糊中，用刮刀拌勻。
3.用軟刮板先刮作法2的攪拌缸底確定底部已沒麵粉，取1/3作法3的麵糊倒入拌勻的材料C中攪拌均勻，再倒回麵糊中由下往上拌勻呈麵糊攪拌均勻。
4.將作法3的麵糊倒入烤盤中約6分滿，重摔兩下讓空氣跑出來。
5.將作法4放入已預熱的烤箱中，以上下火190/150℃烤約15分，放涼5分鐘以上備用。
6.將作法5的蛋糕抹上鮮奶油往內捲成蛋糕卷，表面沾上細砂糖即可。

Category:

Howto & Style

Tags:

• 杨桃文化
• dada
• Food
• Kitchen
• Cooking
• Baking
• 厨房
• 饮食
• 美食
• 西餐
• 中餐
• 料理
• 烘焙
• 中式
• 西式

[a868291]

陳明裡老師讚

[metaldehyde]

@houchi69

冷起來會變硬

是因為會變乾 冰箱把水份都抽乾了

下次冷起來的時候用濕毛巾蓋起來就好

或者捲好了再放進冰箱吧?

[MissMaggieLicious]

hi do you have English pls...

i dont understand, pls help

[learn2010a]

Thank you

[houchi69]

@endiveloins well if you are talking about regular consumers, vanilla extract is more common in regular supermarkets. but i dont need vanilla powder if i can have pure vanilla extract(alcohol free). but in taiwan, i think vanilla powder is more common in supermarkets, which makes no sense, because taiwan more humid, and the vanilla powder will not last too long.

[endiveloins]

@houchi69 They've vanilla powder here in the US, some of the pastry shops that I worked at actually used them.And as for in Taiwan, plenty pastry shop uses vanilla extract too. You can find them very easily from those "食品材料行"　. If you need references as to where to find some of the ingredients u need either here or in Taiwan, I can help you with that. = )

[houchi69]

為什麼我的蛋糕冷了後來捲就變的太硬??

一捲就裂開了 T.T

[houchi69]

@insertxcape well, most of the chiffon cakes actually calls for vegetable oils. canola oil is fine, because it does not make the cake too heavy, and healthier.

btw, 鮮奶油 is not Canola oil...xD

[houchi69]

@endiveloins i dont remember ever seeing vanilla powder in the US store...

i also couldnt really find vanilla extract when i was in Taiwan, at least not in the regular supermarket. i believe asians use vanilla powder more...

[endiveloins]

@insertxcape 也有東方人用奶油或是香草精 是當下用甚麼食譜吧 some recipes for "Caucasians" call for vegetable oils too, while "Asians" do use vanilla extract instead of vanilla powder too. gosh..