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2010年6月11日

綠茶瑞士卷【超愛的下午茶】Green Tea Swiss Roll


待了很久,才可認真試做好友 Josephine的瑞士卷食譜,曾多次吃過她的製成品,thumbs up!超讚。當然,嚷著要她給食譜,她很好人呢!馬上給了她自家製作瑞士卷的基本材料和做法。剛巧基絲汀發現唐人鋪賣的宇治抹茶粉(網上也有得買 green tea powder),很想試試它的味道如何。一打開,抹茶香味濃郁。於是就用 Josephine的食譜做了這個綠茶瑞士卷(抹茶卷蛋)。

如果大家做過瑞士蛋糕的話,曾否遇上這問題:通常瑞士卷的表面放在一紙上去捲圓,但蛋糕的表面很容易被紙黏丟,破壞了?蛋糕『丟面』了,真不好看呢。哈,有一妙法可解決。就是用一條乾淨的餐巾(譬如擺放啤梨撻這條,不會有很多毛毛)去捲焗好的蛋糕,就不容易『丟面』囉!簡單嗎?

綠茶瑞士卷 Green Tea Swiss Roll01
我用一個焗盤 31.5cmx23cm (可以分開兩個小的)

材料:
  • 蛋白 6隻
  • 蛋黃 9隻
  • 幼砂糖(caster sugar)100克+60克
  • 麵粉(plain flour)90克
  • 粟粉(玉米粉 corn flour)25克
  • 橄欖油 50毫升
  • 水(先加熱方便溶解綠茶粉)3湯匙
  • 綠茶粉(green tea powder 抹茶粉,可隨個人喜好增減)2湯匙
甜忌廉餡料:
  • 忌廉(鮮奶油 whipping cream)1/2杯
  • 幼砂糖 4茶匙
綠茶瑞士卷製作圖 Green Tea Swiss Roll Procedures01

綠茶瑞士卷製作圖 Green Tea Swiss Roll Procedures02

做法:
  1. 預熱焗爐至 220C (428F).預備一焗盤鋪上 baking paper(底部掃點油,baking paper 就會牢牢黏著盤底)。加綠茶粉入熱水中混合,完全溶解。麵粉和粟粉預先混合。
  2. 用打蛋器把蛋黃與 100克糖搞拌完全混合均勻,直至軟滑。倒進綠茶水,拌勻。
  3. 用另一清潔的盤,沒有油和水份。放進蛋白。用電動搞拌器先搞打蛋白起泡。分三次加入 60克糖,搞拌至起尖角,提起搞拌器,尖峰不下垂的蛋白霜。簡單測試方法:反轉搞打蛋白的盤,蛋白霜也不丟下來,就即是完成(請參考之前的網誌,有關如何打蛋白霜)。
  4. 用 fold-in 方法,把蛋白霜拌入步驟 2的混合物中(fold-in 意即:用膠刮垂直沿盤邊落至盤底,把盤底的混合物翻至表面,好像把混合物褶疊的方式。如是者,輕手把蛋白霜完全拌勻。動作要快, 但手要輕。以免蛋白消泡)。
  5. 篩入預先混合的麵粉和粟粉,輕手拌勻。隨即拌入油。
  6. 把麵糊倒進鋪了 baking paper的焗盤中,放入焗爐,焗約 10至 15分鐘,或直至表面轉金黃色。
  7. 拿出焗爐,轉至鐵架上放涼些,當蛋糕還是暖暖的,就可把蛋糕反轉放在一條乾淨的餐巾上,撕去 baking paper. 用餐巾捲起蛋糕,靜置10至15分鐘。目的是令蛋糕伸延,容易捲圓。
  8. 打開蛋糕,用利刀在一端割三行線,但不要切斷蛋糕,每條線約隔 0.5cm(如上圖示,紅箭咀所指的地方)。均勻塗上甜忌廉餡料(做法見下述),另一端留 1.5cm不塗餡料。小心地把蛋糕捲圓。放入雪櫃中,約 30分鐘。即成。切件享受!
綠茶瑞士卷 Green Tea Swiss Roll02

甜忌廉餡料做法:
  • 在一清潔的盤中,用電動搞拌器把忌廉和糖拌勻,搞打至平滑的混合物,即可。
  • 想有更好效果:預先把盤和搞拌器放入雪櫃冰凍 15分鐘。拿出來打發忌廉,又快又靚。
  • 切勿打得太久。忌廉變得太硬的話,很難掃平的。
後記:
  • 用餐巾預先捲蛋糕時,忘記拍照。
  • 把蛋糕用餐巾捲圓伸延後,基絲汀就轉放在一 baking paper 上塗甜忌廉和正式捲蛋糕。因為塗抹甜忌廉時,萬一弄污了,就很難洗淨。但弄污 baking paper, 就可丟掉。又是懶人做法嘛。



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    82 則留言 :

    1. 如果里面夹一些红豆,那就更好吃!

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    2. Excuse me if I asked silly questions.

      In process 4, the egg white is folded into which materials?

      In process 8, can you draw 3 lines in the photo so we can understand where the 3 cut locations.

      Like your blog.


      Thanks
      dozed36394@mypacks.net

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    3. 看来不错哩!

      谢谢分享^o^

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    4. "用利刀在一端割三刀" 睇唔到邊三刀

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    5. Can I mix in the flour and oil with the egg yolk and fold in the egg white to the mixture? I'm afraid there will be too much stirring to add the flour and oil to the egg white mixture. This is the most difficult part, can you give me some tips?
      Thanks.

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    6. To May Leung,
      Yes, you can mix in the flour and then the oil in the wet ingredients. Lastly, fold in the egg whites. Actually, I used this procedure before.

      But, testing my friend's recipe, it's quite ok for the final mixture. You're right that this recipe yields quite a lot of stirring. That's a challenging part.

      Go for the safe route that you're comfortable if you have tried successfully before.

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    7. 回應匿名:
      我已加了說明文字(紅字)在照片上,盼望清楚些。

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    8. 我都係唔明咩叫三刀~.........

      CHRISTINE, 其實FOLD IN係唔係即係用個刮由大碗的一邊插到底, 不斷把碗底層的混合物搞上表層呀? FOLD IN點樣先叫完成呀?

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    9. Re Christine:
      清楚晒! Thanks~ 因為縮左圖睇落得一行線

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    10. 回應BC:
      The egg white is folded into the egg yolk mixture.
      I've updated the photo. Hope it helps.

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    11. 回應Kitty:
      你說得很近啊!Fold-in 是把蛋白霜與麵糊混合的方法,但不會令蛋白霜消泡。膠刮垂直插入,把盤底的麵糊翻上面,這樣不斷做,就會把蛋白和麵糊拌勻。你見到很平滑的混合物。只要不見一團團蛋白,就是完成。

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    12. 請問遲些少會否教做朱古力的瑞士卷呢?不然,請問朱力味的做法是否跟綠茶味的一樣,而不過綠茶粉轉作朱力粉而已?謝謝!

      P.S 我和老公都很喜歡你的食譜。我們是剛新婚的,所以你的食譜真的幫了我很大忙!:)

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    13. 回應Kiki:
      多謝你告訴我喜歡簡易食譜.
      我也打算遲些做朱古力的瑞士卷,我囡囡也喜歡吃的。要你們等候了。

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    14. it looks amazing!! but what are the 3 lines for??? what happens if you don't cut those lines?

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    15. To Winnie,
      If you don't score the 3 lines, that's no problem. Just help you start rolling up the cake easily.

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    16. HI CHRISTINE, MAY I KNOW IS IT THE NORMAL(WHITE) SUGAR CAN REPLACED BY BROWN SUGAR WHEN MAKE CAKE OR BREAD?

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    17. To 匿名,
      Sometimes you can.
      But beware of the fact that the colour of brown sugar will change the look of the end products if it's too dark. Normally, the caster sugar (the fine sugar) will be better as it's easily dissolved and mixed with other ingredients.

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    18. 如果我想做咖啡瑞士卷,是不是只要把绿茶粉换成咖啡粉即可啊?

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    19. 回應Cerina:
      是呀!自己喜歡咖啡味多香,就下多少。

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    20. What do you mean by 忌廉(鮮奶油 whipping cream)?! Is that same as the whip cream that you used on your milkshake drink. And, then you add sugar to it & blend it well.

      Lin

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    21. To Lin,
      Whipping cream is for cooking and making dessert, in the fridge section of supermarkets.
      You can use thickened cream as well. Just beat the cream with an electric mixer then add sugar, continue to beat until it thickens to your liking.

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    22. Hi Christine,

      我想問下點解我打D cream 5 可以好似你咁ge....
      我打到係liquid狀....再打就過度打發, 有粒粒ar... >.< 我已經雪左個兜同埋搞伴器入雪櫃, 但係都5得......點解ge...?

      Ceci

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    23. Hi Ceci,
      你買 d cream 喺甚麽 cream. 有d cream喺打唔起嘅,譬如 light cream,唔夠脂肪,好難打。
      仲有,打cream d工具一定要好乾淨,好似打蛋白一樣,唔可以有水同油。

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    24. Hi Christine,

      我用總統牌 ge whipping cream 囉.....咁係屬於light cream 定係thickened cream?

      Ceci

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    25. 回應Ceci,
      如果寫明是 whipping cream,應該是對的。
      但不知道你為何打發不起了。

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    26. Hi Christine,

      What is 粟粉? Is that same as cornstarch?

      Lin

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    27. To Lin,
      Are you living in North America?
      Yes, it's pretty much the same as cornstarch.

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    28. To Christine,

      I currently live in the U.S.
      After I saw your recipe I wanted to make this swiss roll so bad, because it looks so delicous. And, one more question, in your recipe, when you said plain flour, do you mean all purpose flour or cake flour? Sorry for the questions.

      Lin

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    29. To Lin,
      No worries. You're welcome.
      We call it "plain flour", that's the same as "all-purpose flour" called in US.

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    30. To Christine,

      Thank you very much for answering all of my question, and now I am ready to make my swiss roll.

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    31. can i use aluminium foil/wax paper in stead of baking sheet? thanks!

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    32. To emily,
      You can use aluminium foil/wax paper for sure. :)

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    33. Thanks for your recipe, Christine. I like them so much that I really wanna try all of them. I wanna ask what is the difference between thicken cream (or light thicken cream) and whipping cream?

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    34. @clala
      Basically, they are different in consistency and fat content. You might like to check out the details of the ingredients on the packets.

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    35. 吾識卷呀?失敗咗呀

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    36. Christine, is it ok if i omit the corn flour in the recipe and replace the quantity with plain flour? By the way, what is the purpose of the corn flour?

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    37. Christine, i love this swiss roll. In this recipe, can i reduce the egg yolk from 9 to 6 (or 5)? i have high cholesterol problem.

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    38. @匿名:
      By adding the corn flour, you'll get softer swiss rolls, and help to roll the cake easier.

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    39. @匿名:
      You might decrease the amount of egg yolks. The taste might be changed a bit though.

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    40. Christine, just read your note on the difference between bread flour, all purpose flour, cake flour and corn flour. Very informative. Thank you. After understanding these useful information, i was just thinking, can i replace the plain four & corn flour in this recipe with cake flour instead? The ratio of plain flour and corn flour in this recipe is about 4:1. So can i just use cake flour? Thank you in advance.

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    41. Thank you, Christine. You are awesome.

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    42. 请问你图片上的瑞士卷加了多少分量的绿茶粉呢?我按照你说带加两汤匙,出来带瑞士卷还是黄色的,而且没有绿茶味。材料中没有提到要加cream of tartar,是不是不用加呢?我想用cake flour 代替plain flour,分量要加多少呢?烘焙的温度和时间一样吗?出来的效果会不会没有那么好?谢谢

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    43. @sunMINHO:
      你是用哪隻綠茶粉呢?
      綠茶粉是帶黃色的。想顏色綠些和綠茶味濃些,可選擇用抹茶粉。不同牌子的抹茶粉,品質也有不同。我用這隻宇治抹茶粉,蠻不錯。
      可加1/4茶匙cream of tar tar 打蛋白。
      想蛋糕更軟綿,可以用cake flour 代替plain flour. 份量一樣。

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    44. hi christine,

      if i don't have that kind of cloth to roll the cake, what can I use to instead and also keep 'skin' stay not be tear off?

      thanks!

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    45. @Kon:
      You might use non-stick materials, like baking paper, but make sure it could let the moisture of the cake escape.

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    46. thank you christine!

      just wondering about the green tea powder, did you buy it from Yuen's market?

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    47. 袁氐行搵唔到呀...今日去o左寶島買!

      很小的一罐呢!!haha!!

      多謝你!!

      超愛你的食譜!

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    48. @Kon:
      搵到就好了!可以開工囉。
      多謝你喜歡我的食譜. :)

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    49. just wondering the whipping cream I can't found at Coles yesterday, i just saw whipped cream and thicken cream. Can I use thicken cream instead of whipping cream??

      Is whipping cream can find at fridge area??

      Thanks a lot~

      P.S : I tried the Sesame Sweet Soup, taste delicious ~

      Tracy

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    50. @匿名:
      Yes, you can use thickened cream. It's very suitable for whipping. But don't use "lite" cream for whipping, coz it's very hard to beat until soft peaks formed.

      At Coles, you might notice there's a brand called, Pauls. Pauls' pure cream is very suitable for whipping too, without any other ingredients added, very natural, fragrant and tasty. I like it very much.

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    51. Christine,

      I tried your swiss roll and it turned out very good! Thanks. I have one issue though. I put a pachment paper on a towel, then turned the cake upside down onto the pachment paper to cool off. But when I unroll the roll, the nicely browned crust got sticked on the pachment paper so I don't have a nice outside crust as yours. How can I fix it?

      Grace

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    52. @Grace:
      Seems that parchment paper doesn't work so well for rolling up this cake, as the moist is trapped inside and makes the cake roll skin sticky. Try using a clean tea towel, far more better than parchment paper or baking paper.

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    53. Thank you, will try again. Grace

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    54. Hi Christine,
      I sons don't keen on green tea and I couldn't buy green tea powder in the UK. Can I put like Coco powder and what's the amount I should add. If I make plain swiss rolls, shall I follow this recipe and ignore the green tea powder.
      Peat

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    55. Hi Christine, can I use normal cooking oil instead of olive oil? Thanx :)

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    56. @Ivy:

      You might use cooking oil instead, as long as its flavour is not overpowering the whole cake.

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    57. Christine,
      我的焗盤是和你的size一樣的,但不知為什麼焗出來之後會發得很高,有差不多一寸厚,結果一卷就斷。味道是絶對好味又鬆軟,但就是卷不到!
      Angela

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    58. @Angela
      奇怪。那麼你可以換大一點焗盤試試,可以嗎?

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    59. Hi Christine,

      你试过做巧克力味道了吗?

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    60. Christine,
      我想問應該roll it when it's hot or cold?
      我因為想整成功Swiss roll! 昨天睇左最少十幾個食譜同video, 有d 就熱就卷,有d 就話要凍左先卷得如果唔係會crack。睇到我頭昏腦脹!
      仲有就係你的蛋糕焗了之後有多厚?係咪厚卷時一定會crack?定係因為我個蛋糕唔夠鬆?
      Angela

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    61. @Angela
      趁熱或暖暖的捲會幫助蛋糕延展好一些。

      待完全放涼後,就可以塗上忌廉。如蛋糕還是熱或暖的話,忌廉就會溶解。
      不能等到蛋糕完全冷卻後才捲,因為會裂開。
      所以,要趁暖暖的時候,用毛巾捲著,待10分鐘後,打開塗忌廉。然後捲圓。
      盼望這樣寫,會明白些。

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    62. 如果家裡沒橄欖油, 請問可以用什麼代替?

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    63. @Rainie Mak:
      可以改用牛油或其他不搶味的菜油均可。

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    64. thx~ 我剛按食譜做了一次, 好好吃的說~ 不過對我爸媽來說太甜了, 所以想問一下, 可否將糖的份量減一半? 這樣做出來會不會影響整體的味道?

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    65. 请问Christine ,边种焗炉较适合新手?即可以做面包,蛋糕同埋cookies?

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    66. 1/2 half cup whipper cream is how many ml ???

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    67. @Franco Koo
      Already written on the right sidebar of this blog:
      1 cup = 250ml

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    68. Hi Christine,

      I had followed the recipe on the amount of plain flour and corn flour, but my swiss roll is still not soft enough,how can I improve?

      Freda

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      回覆
      1. The steps of beating and folding-in the egg whites are very crucial, that makes the cake roll very soft. Please refer to the tutorial video links on the sidebars of this blog.

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    69. 請問可用牛油代替嗎?

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    70. 你好,為什麼卷蛋冰了一晚,蛋糕體會變得濕,實和重了?

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      1. 是否吸了倒汗水?有沒有封好?

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      2. 有啊!封好了。也有用一個盒盛好。

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      3. 在蛋糕底和面加一張廚房紙,可幫助吸去倒汗水。

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    71. Hi Christine, 請問做蛋糕用嘅蛋係咪都係用室溫嘅好d? Thank you!

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      回覆
      1. 用室溫的雞蛋做蛋糕,除非食譜中註明。
        如果冷藏過的,也最好放置在室溫起碼20分鐘後或直到回到室溫,才加進其他材料。
        (註:有些人喜歡用冰冷的雞蛋打發蛋白霜做戚風蛋糕。但我從來都是用室溫的雞蛋,也非常容易打發,而且很穩定。)

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