Friday, 31 July 2015

Watermelon Frozen Roll Cake 沁凉西瓜抹茶蛋糕卷 (中英食谱教程)

Yum




How time flies, this will be my last post for the Little Thumbs Up - Tea event which I am hosting this month and ending tonight. Many thanks to Zoe and Doreen, the organizers, who have once again given me the opportunity after hosting the LTU - Yogurt theme two months ago. Also like to thank my fellow blogger friends who have shared and link their recipes here

时间过得好快,转眼间我主持的七月小拇指活动-“茶语飘香”今晚就要告一个段落了。很感激两位主办人再次给我这个机会,也感谢支持我的博友们,把她们与茶有关的食谱都分享与连接过来这里

I hope you are not tired of seeing another Matcha post from me. I love anything Matcha and would gladly accept the title of "Matcha Queen" if it's bestowed upon me...lol! Today I am sharing this special Watermelon Frozen roll cake which I have made for my birthday yesterday. It was really challenging especially working on the raspberry and cream fillings on a hot day and taking photos at the same time, but thank God I made it successfully! It is such a refreshing and delicious cake and did satisfied my cravings for frozen desserts in this warm season! 

昨天是我的生日,给自己做了这创意冰心的蛋糕卷,用的是全天然材料无色素。在炎热的气候,做这款蛋糕还蛮有挑战性的。 我还得一面做,一面拍照,动作要非常快,因为眼看面前的冰陷急速溶化,弄得我好紧张呦!还好能成功做出来!除了对切蛋糕的技术还待有进步,我还是
很满意这次的作品。这抹茶蛋糕搭配了覆盆子冰馅,真的很好吃,冰冰凉凉的,清爽不腻口,很适合消暑喔!


Watermelon Frozen Roll Cake 
沁凉西瓜抹茶蛋糕卷
(chinese recipe adapted from '花样冰心蛋糕卷', english recipe translated by bakingtaitai) 


Important tools 重要器具:

Baking pan 烤盘 - 28cm x 35cm 

Small flat pan 小平盘 - 16.5cm x 24cm (get from Daiso Japan Store, 日系Daiso商店买得到)
Transparent round plastic bottle 透明圆形塑胶瓶 - Diameter 直径7cm (use cookies container available at baking ingredients store, 装饼干的容器,在烘焙材料行买得到)
Round cutter 圆形压模 - Diameter 直径 5cm





Ingredients for Raspberry filling 覆盆子冰陷食材:
Whipping cream 动物性鲜奶油 200g
Caster sugar 细砂糖 50g
Gelatin powder 吉利丁粉 3g
Water 水 30ml
Defrost raspberry puree 解冻覆盆子果泥 150g




Method for making Raspberry filling 覆盆子冰陷做法:
1. Sprinkle gelatin over water in a small bowl, set aside 10 minutes to bloom, then put over a bowl of hot water, stir to dissolve. Set aside. 
1。在一个小碗,将吉利丁粉浸泡在水,静置10分钟,隔水加温搅拌到吉利丁溶化,备用。




2. Puree the defrosted raspberries. Set aside.
2。把解冻的覆盆子搅成泥状,备用。




3. Use an electric mixer to beat the whipping cream and sugar till firm peak. Add in the gelatin solution and raspberry puree, mix well. 
3。鲜奶油和细砂糖用电动打蛋器打发至不流动状态。加入吉利丁和覆盆子泥,搅拌均匀。




4. Pour into a flat pan wrapped with cling wrap, smoothen the surface. Put into the freezer until it becomes frozen solid. 
4。倒入铺有保鲜膜的平盘中抹平,冷冻冰硬。



Ingredients for cream filling 原味冰陷食材: 
Whipping cream 动物性鲜奶油 200g
Caster sugar 细砂糖 40g
Gelatin powder 吉利丁粉 3g
Water 水 30ml




Method for making cream filling 原味冰陷做法:

1. Sprinkle gelatin over water in a small bowl, set aside 10 minutes to bloom, then put over a bowl of hot water, stir to dissolve. Set aside. 
1。在一个小碗,将吉利丁粉浸泡在水,静置10分钟,隔水加温搅拌到吉利丁溶化,备用。




2. Use an electric mixer to beat the whipping cream and sugar till firm peak. Mix in the gelatin solution. Set aside. 
2。鲜奶油和细砂糖用电动打蛋器打发至不流动状态。加入吉利丁,搅拌均匀。备用。







Ingredients for matcha cake 抹茶蛋糕食材:

A:
3 Egg Yolk 蛋黄 3颗
Caster sugar 细砂糖 20g
Sunflower oil 葵花籽油 30g (or any vegetable oil 或其他植物油)
Milk 鲜奶 30g
Cake flour 低筋面粉 50g  (I used premium Blue Jacket cake flour ,用优质水手牌蛋糕粉
Matcha powder 抹茶粉 5g

B:

3 Egg white 蛋白 3颗
Lemon juice 柠檬汁 5g
Caster sugar 细砂糖 50g





Method for making matcha cake 抹茶蛋糕做法:
1. Beat the sugar with egg yolks until it dissolves. Add in the oil gradually, mix well before adding in the milk, beat till well combined.
1。蛋黄和糖搅打至糖溶化,再分次加入油拌匀后,加入鲜奶拌匀。 




2. Sift the cake flour and matcha powder together. Mix into the egg yolk mixture till no flour is seen. Set aside. 
2。面粉与抹茶粉一起过筛。加入蛋黄糊,搅拌至没有粉粒状态,备用。




3. Beat the egg white and lemon juice till bubble stage, add in the sugar gradually and beat till stiff peak. 
3。蛋白和柠檬汁搅打至呈现细泡沫,分次加入糖搅打至干性发泡, 即为蛋白霜。 




4. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking pan, smoothen the surface.  
4。蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。完成后倒入烤盘中抹平。




5. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12 minutes. 
5。轻敲几下烤盘让大气泡震出来,再放入烤箱以170摄氏度上下火,烤约12分钟至熟。




6. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper, let cool.   
6。取出蛋糕转移到凉架上,撕开四边的纸散热。铺盖一张烘焙纸,立刻翻面倒扣,掀开底纸放凉。





Method of assembling the cake 组装做法:

1. After the rasberry cream is frozen hard, use the round cutter to cut out round shapes and stack it up before putting it back to the freezer to freeze it hard again., 
1。覆盆子冰陷冰硬后,用圆形模压出数个图样,叠放整齐成柱状后冷冻冰硬,即图样冰陷,备用。




2. Measure the baking paper and cut out one piece of round shape for the base of the container and one piece of rectangular shape to go around the inner circumference of the container before piping in 1/3 plain whipped cream. 
2。圆形烤纸铺放塑胶瓶底,放入长方形烤纸围成一圈,将原味鲜奶油霜装入挤花袋中,挤入瓶中约1/3份量。




3. Take out the frozen raspberry cream from the freezer and insert it into the container before piping more plain cream to fill up the whole container, put it back into the freezer。 
3。把冰硬的圆形冰陷放入后,挤入原味鲜奶油霜至满。再放回冰箱冷冻至硬。 


As I took photos, the frozen cream was melting fast, I had to be quick!
拍照时,眼看面前的冰陷急速溶化,弄得我好紧张呦!


4. Remove the frozen filling from the container, trim both sides. 
4。冷冻冰硬后脱模取出,撕掉烤纸,两边修切整齐,即为冰心内陷。






5 Cut the matcha cake into two equal pieces along the shorter side. Take one piece and spread it with plain whipped cream. Place the frozen filling on it and roll it up. Put it into the freezer to freeze hard.  (I used the remaining plain whipped cream to spread on the other piece of matcha cake and roll it into a swiss roll.) 
5。抹茶蛋糕平均切成两片,取一片抹上原味奶油霜后,将冰心内陷放在上面,卷至成蛋糕卷,再放进冰箱冷冻冰硬定型。(另一片抹茶蛋糕可以抹上剩余的奶油霜做瑞士蛋糕卷)




6. Cut into pieces and decorate it with roasted black sesame seeds.  
6。切片后,用已烤过的黑芝麻装饰。









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This post is linked to Little Thumbs Up Event : July - Tea organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Cheryl from Baking Taitai



Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

6 comments :

L L said...

Wow!!! Looks so good!!! I'm sure the taste is heavenly!!! =)

Sharon 之味 said...

Cheryl,西瓜蛋糕卷好漂亮也!我太喜欢了!妳很棒!

My Little Space said...

This is very creative, Cheryl. Kudos ! Happy weekenddear.
Blessings, Kristy

joceline lyn said...

哇。。。 好棒,好棒。真是让我看得呆呆的。傻眼! 佩服 好佩服。 真有办法哦。嘻嘻 。。

Karen Luvswesavory said...

Blessed belated birthday to you Cheryl. This watermelon frozen roll cake is so creative. Thanks for sharing.

Zoe said...

Hi Cheryl,

Happy Belated Birthday to you! To me, you are always the ultimate matcha queen!!! LOL!

I'm amazed how you made this frozen watermelon roll cake... You have planned and made this so well. Very impressive!

Doreen and I are so happy to have you hosting LTU for us. Both the yogurt and tea events are awesome! I really enjoyed cooking and baking with you and hope that you will host LTU for us again :D

Zoe

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