內外兼備的草莓瑞士巷
剛剛做了草莓果醬，就做了這個瑞士卷
Recipe :-
Ingredients :
Strawberry jam 3-5 tablespoon
Batter a:
4 egg yolk
1/4 cup veg oil
1/3 cup full cream milk
1/2 all purpose flour
1 teaspoon vanilla extract
1/2 tsp salt
1/2 tsp baking powder
Batter b:
4 egg white
1/4 tsp cream of tartar
1/2 sugar
Beat all ingredients in batter a until everything mix well.
Using a very clean, oil free bowl, beat egg white and add cream of tartar. Gradually add sugar until stiff peak.
Fold in 1/3 of batter b ( doesn't have to be exact) into batter a, continuously fold in all the batter all is mix.
Preheat oven to 160c (fan forced)
Draw the pattern in pencil on the parchment paper and lined it facing down the tin of size 40x28X2.5cm Swiss roll tin and spray the baking paper with oil.
From the finished batter, take 5, 1 and 1 tbsp of batter respectively. Add red food coloring in 5 tbsp batter and mix well, add green god colouring in one of the 1 tbsp batter, and left the last one untouched.
On your prepared baking tray, piped in the white dot (Original batter color)and the green stalk of the strawberry and put in oven to cook for 1 min.
Remove it from the oven and wait a couple of minute before piping in the red ( make sure all the gaps between dots are filled and batter is not over piped. Put it back into the oven and cooked for another minute.
Remove from the oven again and leave for a couple of minute before putting all the remaining batter in. Cooked for another 25-30 minutes until it's fully cooked and slightly golden brown. You can touch the top if surface bounce back and not leave a finger mark, it's done.
Remove from the oven. Run a sharp knife around its edge once. And while it's hot, use a bigger baking tray and flip the tray upside down. Slowly peeled off the parchment paper make sure the pattern is not damaged.
Use a clean tea towel or parchment paper, flip it back to the golden brown side. Trimmed 4 edges if necessary with a sharp knife. Apply jam on this side( if your jam is a store bought one, heating it up a little will make spreading easy).
Slowly roll up from the shorter side like rolling sushi, ie, as you roll, u removed away the paper that is on the Swiss roll. Once it's all rolled up, use your towel to wrap it around and refrigerate for an hour. Trim both ends before serve.
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
