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Today I am going to make a tiramisu roll cake with creamy mascarpone cream wrapping ladyfinger biscuits。 It is perfectly combined with coffee cake and so irresistible.
🍞INGREDIENTS
☘️ Coffee cake
4 big eggs (60-65g/each with shell)
Cake flour 65g
Cocoa powder 15g
Espresso powder 5g
Hot water (70C)30g
Milk 30g
Vegetable oil 50g
Caster sugar 10g
Caster sugar (for egg whites) 65g
Lemon juice a few drops
☘️Coffee syrup
Espresso powder 4g
Caster sugar 12g
Hot water (70C) 50g
Coffee liquor 5g
☘️Mascarpone cream
Cream 140g
Mascarpone cheese 120g
Coffee liquor 10g
Take 5g of coffee syrup
Icing sugar 20g
☘️Lady finger biscuit 2pcs
☘️** Preheat oven to 150C/330F
** Bake at 150C/300F for 25~27 mins
The main reasons for cracking are as follows:
1. The meringue is over-beaten
Always be sure that the tip of the meringue shows a larger hook shape, which is called soft peak. After adding the remaining sugar, mix it at a low speed. Lift the whisk and observe the state of the meringue at any time.
2. The temperature of the oven is too high or the baking time is too long, resulting in the loss of moisture in the cake
No one knows your own oven better than you, so set the appropriate temperature and baking time so that you can bake a perfect cake with a dry surface and a moist texture inside.
3. The improper rolling gesture causes cracking.
Roll cakes will easily crack if they wait until they are completely cooled before they start rolling. The reason is simple. The moisture in the cake will slowly evaporate when exposed to the air. But if it’s too hot, the whipped cream will melt. So there are several solutions
- After cooling for a few minutes, slowly roll up the cake while it is still a little hot, wait for the shape to be set, and then spread the cream;
- You can use a knife to make a few shallow marks on the cake, do not CUT through. Roll it up and shape it in the direction of the marks, which can also alleviate the problem of cracking
- If there are no problems with 1 and 2 above, you can let it cool to body temperature, just spread the cream on it, roll it up and put it in the fridge to shape it.
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今天制作一个提拉米苏蛋糕卷,浓郁的马斯卡彭奶油包裹着手指饼干,与咖啡蛋糕完美的结合在一起, 实在无法抗拒。
#提拉米苏#tirumisu #瑞士卷 #swissroll #萨姐的南腔北调
🍞原料
☘️蛋糕卷
4个大号鸡蛋(连壳60-65克/个)
低筋面粉 65克
可可粉15克
浓缩咖啡粉 5克
热水 30克
牛奶 30克
植物油 50克
细砂糖 10克
细砂糖(打发蛋白)65克
柠檬汁 数滴
☘️咖啡糖水
浓缩咖啡粉 4克
细砂糖 12克
热水 50克
咖啡酒 5克
☘️马斯卡彭奶油
奶油 140克
马斯卡彭奶酪 120克
咖啡酒10克
从咖啡糖水中取5克
糖粉 20克
☘️手指饼干 2根
☘️** 预热烤箱150C/300F
**150C/300F烘烤25~27分钟
蛋糕卷开裂主要有以下几个原因 :
1. 蛋白打发过度。
蛋糕卷蛋白打发最佳程度是搅拌头提起蛋白霜,呈大一点的弯钩状。 放入第三次糖后,务必用低速打发,出现细纹后就要随时提起搅拌头观察蛋白霜的状态。
2. 烤箱温度过高或者烤制时间过长,导致蛋糕片里的水分流失。
没有人比您更了解您自己家的烤箱,所以设定合适的温度和时长,这样才能烤出表面上色干爽,内部组织湿润绵软的戚风蛋糕片。
3. 卷的手法不当造成开裂。
蛋糕卷如果等到彻底凉了才开始卷就会很容易开裂,原因很简单,暴露在空气中放凉的时候蛋糕中的水分也在慢慢地挥发。但是如果太热的话,抹上的淡奶油就会融合。 所以有几个办法可以解决
- 放凉几分钟后,趁蛋糕片还有点热气可以先慢慢卷起,等定型后再铺平抹上奶油;
- 可以用刀在蛋糕上划上浅浅的几道痕,顺着痕的方向卷起定型,这样也可缓解开裂的问题
- 如果上述1和2都没有问题, 可以放凉至身体温度,直接抹上奶油开卷,然后放入冰箱里定型。
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萨姐的南腔北调 FB : / lisaskitchenette
萨姐的南腔北调 Ins : / lisaskitchen_sydney
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Негізгі бет Tiramisu Roll Cake, Super creamy and soft 提拉米苏蛋糕卷, 绝对是蛋糕卷中最美味的
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