Soufflé Strawberry Swiss Roll （舒芙蕾草莓蛋糕卷）

拥有Okashi的书这么久都没有留意到舒芙蕾蛋糕卷的食谱，当 Jessie在母亲节时贴上了她的蛋糕卷，我就盯上了这个非试不可的食谱。舒芙蕾 (Soufflé)是一种源自法国的烹饪方法。这种特殊的厨艺方法，主要材料包括蛋黄及不同配料拌入经打匀后的蛋白，经烘焙质轻而蓬松。Soufflé一字来自法语中一个动词souffler的过去分词，意思是“使充气”或简单地指“蓬松地胀起来”. Okashi 也用了烫面的方法让面筋软化让蛋糕更柔软蓬松。

因为蛋糕的份量适合28cm x 28cm的蛋糕盘，我没有这个size的烤盘，所以在卷蛋糕时，不知道该是向长处卷起还是向短处卷起。 如果由短向卷起或许蛋糕可以卷个一圈半，但是这样的话，蛋糕卷就成了短短的一卷，切掉头尾所剩无几，只能切到四五片蛋糕片罢了！看来七月份回家时又有一样东西可以买咯！

这里给大家分享这一款很好吃的蛋糕卷。

  

Ingredients:

Spong:

1 egg

3 egg yolks

1 tsp vanilla extract

35g unsalted butter

60g pastry flour （sifted）

60g whole milk

85g fine castor sugar (I used 60g)

3 egg white

few drops of pink food colouring

Whipped Cream

200ml thickened cream

10g icing sugar

Strawberries for filling and decoration

Method:

1. Preheat oven to 180C. Line a 28cm x 28cm swiss roll pan. (My pan is 23cm x 33cm)

2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.

3. Melt butter in a saucepan, then add all the sifted flour and cook through. Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved.  Add warm milk （microwave till 50 C) and pink food colouring then mix well. Strain batter and set aside.

4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy.  Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.

5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown. (I bake for 15 minutes)

6. Remove baked cake from pan and place in a big plastic bag to cool ( I did not cool the cake in a plastic bag).

7. Place a mixing bowl in the refrigerator until cold, pour cold thickened cream and icing sugar in the chilled mixing bowl and whipped until thick.

8. Spread rhubarb and strawberry jam, then whipped cream on the surface of the sponge. Arrange with strawberries then gently roll from side with strawberries. ( Due to my swiss roll pan size, I roll the sponge from the long side).

8. Refrigerate a few hours, decorate with left over whipped cream and serve.

Recipe adapted from: Okashi- sweet treats made with love

鸡蛋1个

蛋黄3 个

黄油35克

香草精1tsp

低筋粉60克（过筛）

牛奶60克

蛋白3个

砂糖85克 （我用60克）

数滴粉红色素

奶油霜
200ml 奶油
10g糖霜

做法：

1黄油放入小锅里，小火加热到黄油完全融加入小麦粉，用打蛋器迅速搅拌均匀，直到没有白色粉末即可。

2牛奶微波炉加热到50度，分2次加入1里，每次加入都要搅拌均匀。

3 鸡蛋一粒和蛋黄搅匀，鸡蛋液分2-3次加入，每次加入也要搅拌均匀。加入香草精和色素搅拌均匀后，用网眼比较细的筛网过滤一下备用。

4把砂糖粉3次加入蛋白里，将蛋白打发到硬性发泡。

5 将1/3的蛋白加入3里，用打蛋器搅拌均匀后，加入余下的蛋白，改用刮刀切拌翻拌均匀。

6倒入烤盘，整平表面，敲动烤盘底部振掉气泡。180度15分钟左右。取出烤盘，垫纸面朝下摆放在架子上放凉。

7做鲜奶油霜。，先将容器放入冰箱冷切，打发至 8-9分硬性发泡。

8 将蛋糕抹上草莓酱，再抹上奶油霜。排上草莓， 卷动蛋卷直到另一端。用保鲜膜包好冰箱冷藏。（我用长的一方卷起）。

9。 在蛋糕卷的表面涂抹剩余的奶油霜，用草莓和烤香的杏仁片做装饰。

微波面包＃2（中种）咖喱鸡／咖椰中种面包

距离上一次做面包至今已经有三个月那么久了。当天气转冷，我也不怎么喜欢做面包，因为发面要用很长的时间，但是想想，哎，这个中种不用我放在外面发面，第一次可以用面包机直接发面，第二次可以进入烤箱发面，好的，就是这个食谱吧！

自上一次做了这个面包，爱上了这个中种面包。软哟！虽然食谱看起来又要压又要卷又要等松弛几次，但是最后的成品是值得的。我做咖喱角的馅料还有剩，就用来包三个咖喱面包，也做了三个kaya包，其他的就做kosong包。

中种：

高筋粉 200g

干酵母粉 4g

奶粉 18g

全蛋液 50g （约1个）

牛奶 73g

1. 混合搅拌均匀，盖上发酵1.5小时（我用面包机设定面团“dough”的功能，自动打和发酵约1小时五十分钟）

主面团：

高筋粉 67g

糖 40g

盐 4g

水 27g

无盐奶油 43g

做法：

1. 中种面团撕小块与主面团材料（除了奶油），搅拌至光滑。跟着下奶油搅拌至光滑，无需到达薄膜阶段.(我用中速打至薄膜程度，约18分钟，)

2. 压面机调至最宽度数，压一次（也可用擀面棍擀15次）

3. 分割每个40g，松弛10分钟。（可以做12个）

4. 擀长，卷起（2次，间中松弛10分钟），排入9”烤盘，后发50分钟（我放入烘炉中层，下面放两杯滚热的水，关上烘炉门让面团发酵）

5. 表面刷蛋液，送入预热烤箱 180°C , 烘15分钟或至上色. （在关上烤箱前我用花洒，喷些水在面包表面）。

注：

粒状的面团我只在步骤4，做一次擀长，待松弛10分钟后滚圆擀成圆形包入馅料然后摆入烤盘。

食谱参考：简单生活，随心所欲，快乐充实～中种微波面包

Ingredients:

(A)

200g high protein flour

4g instant yeast

18g milk powder

50g egg (about 1 egg)

73g milk

(B)

67g high protein flour

40g caster sugar

4g salt

27g water

43g butter

Method:

1. Mix all ingredients (A) together and knead well to form a smooth dough.  Cover with cling wrap and leave to prove until double in size. ( I used bread machine to prove the dough. Mix all ingredients A in bread machine and switch to dough mode. My machine takes 1 hour 50 minutes. )

2. In a mixing bowl, tear dough (A) into small pieces and add into ingredients (B) except butter. Using a “J” hook mix the dough until smooth (about 4 minutes medium speed) then add in butter. Continue to mix until dough is smooth and elastic (I used medium speed and beat about 18 minutes).

3. Roll out the dough into a thin layer with pasta maker (widest mode). Then devide dough into 40g each. Roll in ball shape and rest for 10 minutes.

4. Roll out each dough into long rectangle shape and roll up from the short side (like rolling swiss roll).  Rest for 10 mintues. Repeat the same process for another time.

5.Then, arrange the rolls into 9” tray. Prove for 50 minutes.  (For this, I place my baking tray in the middle of my oven, place 2 glasses of boiling hot water on the bottom of my oven to create humidity for final proving process).

6. Bake in preheated 180C oven for 15 mins or until golden brown. (Before I close the oven door, I mist the surface of the bread with water from a spray bottle).

Note:

To make into round bun shape, I did step 4 once and the second time, I roll out the dough into a disc shape and wrap in with the ingredients (kaya / curry chicken potato),enclosed and roll in a ball shape. Then, arrange into the baking tray. 

咖喱鸡面包

 咖椰面包