Wednesday, 16 April 2014

Mixed Fruits Swiss Roll 水果蛋糕卷(中英食谱教程)

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Today I am going to share with you this simple Mixed Fruits swiss roll which uses the Mixed Fruits from the fruit cups. The cake is moist and delicious! 




Mixed Fruits Swiss Roll 
糕卷

Ingredients : (14" x 11" pan)
245g Eggs (Weight without shells)
115g Caster Sugar
95g Cake Flour
45g Fresh Milk

Ingredients for fillings:
Non-Dairy Whipping Cream 100g
SunMoon Fruit Cups (Mixed Fruits)  4 cups

Glazing for Sponge Cake: Use the 100% apple juice in the Fruit Cup




材料(14“×11”烤盘) 
245克 蛋(无壳重量) 
115克 砂糖 
95克 低筋面粉 
45克 鲜牛奶 

馅料: 
植物奶油 100g 
SunMoon 水果杯(混合水果)4杯 

刷在海绵蛋糕的糖浆:用水果杯里的100%苹果汁



Methods 方法:
1. In a mixing bowl, use a hand whisk to combine the eggs and sugar over a pot of simmering water until the sugar dissolve. Remove the mixing bowl when temperature reaches 40~43 degree celcius.  (I put the bowl direct on my induction hob and select low heat.)
1。把鸡蛋和糖放入一个钢盆,用搅拌器,隔热水搅拌至砂糖溶化,待温度升至40~43摄氏度后撤下。(我直接放在电磁炉上开小火。)




2. Use an electric mixer, beat the mixture for 5 to 7 minutes on high speed until when you lift up the beater, the mixture dripped from the beater down to the bowl, remained on the surface instead of disappearing into the mixture.
2。 换成电动搅拌器, 用快速打法5~7分钟, 直到提起搅拌器,滴下来的蛋糊,留在表面上不退。




3. Switch to low speed to beat the mixture well for another 2 to 3 minutes. This will produce a more delicate texture after the large bubbles have subsided. 
3。换低速继续打发2~3分钟,搅拌均匀。大气泡消退后,蛋糊更加细腻。




4. Sift in the flour, use a rubber spatula to fold the flour in gently in the same direction 40 to 45 times, while turning the mixing bowl, until the flour is incorporated.  Add in milk, fold in gently for another 70 times until the cake batter appears shiny and texture soft.
4。筛入低筋面粉,用橡皮刮刀以同一方向轻轻翻搅40~45次,同时转动钢盆,直到面粉消失。加入牛奶。再反复翻搅70下,待蛋糕糊出现光泽,质地松软时停止搅拌。




 5. Use a rubble spatula to help transfer the cake mixture from the mixing bowl to the baking pan (pre-lined with baking paper). Use a scraper to even out the mixture. 
5。用橡皮刮刀将蛋糕糊,刮入已铺上烤纸的烤盘中央,用刮片将表面刮平。





6. Knock the pan gently on the table to release the air bubbles. 
6。烤盘在桌面上轻敲数下,稍微震出气泡。




7. Bake at 180 degrees celcius top and bottom heat in a preheated oven. Turn the pan around after 12 minutes and continue baking for another 5 minutes. 
7。放入已预热180度上下火的烤箱中烘焙。12分钟后,前后调转,继续烤5分钟。




8. Remove the sponge cake from the oven when baked, hold the baking paper and transfer the cake to a wire rack, peel the sides of the baking paper open to cool the cake.  
8。蛋糕出炉后,接着用手抓着蛋糕纸将蛋糕移至网架上,并撕开四边蛋糕纸散热。




9. Meanwhile, whip up the whipping cream. 
9。用搅拌器把植物奶油打发。




10. When the cake has cooled down, use a piece of baking paper bigger than the size of the cake to cover over it. Flip the cake over, the brown side facing the top. At one end where you start to roll, gently cut across (do not cut through the cake) to ease the start of rolling.
10。 蛋糕凉后,在蛋糕表面上盖上一张大于蛋糕体的蛋糕纸,将蛋糕翻转过来,烤面朝上。在蛋糕体开始卷起的一端,轻轻地横切一道刀痕(勿切到底)会有助于开始的卷起动作。




11. Brush the apple juice from the SunMoon fruit cup over the entire sponge cake. 
11。用SunMoon水果杯里的苹果汁,刷在蛋糕上。




12. Use a chef spatula to spread the whipping cream evenly on the sponge cake.
12。用抹刀将奶油霜铺在蛋糕体上,蛋糕整体涂均匀。




13. Drain the mixed fruits before placing on top of the whipping cream on the sponge cake. 
13。混合水果过滤,摆在铺有奶油霜的蛋糕体上。




14. Holding the baking paper, roll the cake forward to form a cylinder. Wrapped it up, put in the freezer for 30 to 60 minutes before taking out. Trimmed the sides and cut the thickness according to your preference. 
14。手拿油纸,蛋糕体向前卷起, 即成圆柱体。将蛋糕卷包住,冷藏30~60分钟,待蛋糕卷定型, 头尾修除整齐,再切成适当厚度即可。




Chinese Recipe is adapted and modified from 小島アメリカ老師 baking book and translated to English for my English readers. Photos are personally taken with an iphone, sometimes with just one hand while working with the other. 
食谱改编自小島アメリカ老師的烘焙书,翻译成英语。照片是亲自用iphone拍的。 


If you like my healthy fruit cups recipes, do check out the Peach Cheese Tarts and Orange Yogurt Chia Cheesecake recipes too. 



“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

4 comments :

Anonymous said...

hi Cheryl, for this swiss roll, is it necessary to add oil in the recipe? Like your cake very much, i will try to bake one when i am free. Thank you.

Cheryl - Bakingtaitai said...

Hi, (I can't address you as you did not leave your name behind)
This recipe does not require any oil at all. It only uses four simple ingredients - egg, sugar, flour and milk.
Thank you for your kind words and happy baking! :)

Newbie said...

How to store the unused whipping cream?

Cheryl - Bakingtaitai said...

Hi Newbie, use within 3 days after pack is opened or whipped it up and store in freezer, thaw for about 10 minutes before use.

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