0人做過這道菜
nikiii
各種口味瑞士卷
??奶香原味卷：50g橙汁換成50g牛奶
可可卷：面粉中?可可粉10g，打發(fā)奶油?巧克力醬
咖啡卷：面粉中?咖啡粉10g，奶油中加咖啡粉
抹茶紅豆卷：面粉中?抹茶粉8g，抹完奶油鋪一層蜜紅豆，再卷卷
紅絲絨卷：面粉中?紅曲粉8g
紅茶卷：蛋黃糊加入4g紅茶粉
??椰香天使卷：椰漿95g 牛奶15g 玉米油45g 低筋面粉70g 玉米淀粉5g ｜ 蛋白5個 糖50g 檸檬汁｜ 淡奶油230g 椰漿20g 糖20g｜ 表面裝飾：椰香奶油 椰蓉
?卷卷時還可以鋪上芒果 草莓
預(yù)熱：上下火150
烤：上火150 下火110/120，時長25分鐘，最后三分鐘上火加到170
用料
玉米油
50g
50g
低筋面粉
50g
橙皮屑
（1-2個橙子量）
雞蛋
5個
少些
細砂糖
50g
藍風(fēng)車奶油
250g
20g（奶油的8%）
瑞士卷自由的做法
https://weibo.com/ttarticle/p/show?id=2309405157676702105635
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- 除了用料外，把烤盤墊油布也準備好
- 保證小碗和榨汁機干燥，先榨半個檸檬，檸檬汁過濾好備用。
用刨刀刨兩個橙子的皮，用糖腌漬備用。
榨汁榨兩個橙子，橙汁備用。
- 50g橙汁倒入50g玉米油中
- 混合均勻，完全融合
- 篩入低筋面粉50g
- Z型劃，無干粉
- 去把烤箱預(yù)熱，上火150度 下火130度
五個蛋黃加到面粉糊中，蛋清放入隔壁干燥無油的盆里
- 50g細砂糖倒入蛋清盆里，送去冷凍。
- 把剛剛的蛋黃糊攪拌均勻，劃8字兩秒消失。
看稀稠可以調(diào)整牛奶/橙汁和低粉的量
- 倒入橙皮屑，拌均勻?？梢陨w保鮮膜放一旁
- 拿出冷凍的蛋清
- 倒入少許檸檬汁
- 先高速打發(fā)，有形態(tài)后，換中低速 打出大彎鉤，可以比圖片上再濕點。多檢查一下形態(tài)
- 1/3蛋白加入蛋黃糊
- 簡單拌一下
- 重新倒回蛋白糊
- 抄底三下五除二 快速拌均勻，一定要快速！
- 離烤盤20cm+的位置倒入烤盤
- 蛋糕糊是有流動性的，把四個角流過去。
震出大氣泡，可以拿牙簽劃掉凸起的地方
- 可以用刮板刮平。
送入烤箱，上火150度不變 下火調(diào)到120度（正常130，我的烤箱下管溫度偏高）25分鐘?最后三分鐘 上火加到170度
- 拎出油布，晾網(wǎng)晾?不太熱的話 就鋪油紙翻轉(zhuǎn)，把油布撕掉?卷啥卷（正反），哪面就朝上。
- 卷好，包好樂事盒子，送去冷凍定型
- 切卷：前后輕輕拉鋸，切一個 擦下刀 吹風(fēng)機熱風(fēng)吹一下
- 高樂高反卷
- 橙香毛巾卷
- 抹茶卷
抹茶粉比較吸水，蛋黃糊檢查8字時需要加牛奶
熱門跟貼