Japanese Cotton Roll 日式棉花卷~by alex goh

这个润湿松软可口的蛋糕，撘配新鲜草莓和鲜奶油入口即化，
当你吃上一口就会爱上它。一定要试做这个蛋糕

Very Difficult to make
很难做

Tips: if the egg white is over-whipped, the cake will rise
up very high and collapse, thus, causing the cake to become compact.
小贴士：如果蛋白打得太起（亁性发泡）
在烘烤的过程中蛋糕会起的很高出炉後就会塌下导致蛋糕变成紧密。

Ingredients. 材料
(A) Milk 牛奶水 80 g
Butter 牛油 80 g
(B) Plain Flour 普通面粉 85 g
(C) Egg yolk 蛋黄 5 nos. 粒
(D) Egg white 蛋白 5 nos. 粒
Sugar 细砂糖 110 g
Cream of tartar 塔塔粉 1/4 tsp 茶匙

Filling 馅料
Whipped non-dairy fresh cream 打起植物鲜奶油 100g
Fresh strawberries 新鲜草莓 6 pieces, quartered

Method
1) Line all the sides and bottom the 16 x 10 x 1-inch
shallow pan with baking paper.
2) Cook (A) until butter melted (not boil).
Add (B) and mix until well blended.
Add (C) and mix until well combined
3) Whip the egg white in
(D) with wire whisk at high speed until foamy.
Add the remaining ingredients and whip at
medium speed until soft peaks form.
4) Take ⅓ of the meringue add into (2) and mix with rubber
spatula until well blended. Add into the remaining meringue
and mix until well incorporated. Pour the batter
onto the prepared pan and level it.
5) Bake at 170°C in the middle rack of the oven for
20 minutes. Remove the cake from the pan
immediately when baked. Set aside to cool.
6) Spread the whipped non-dairy cream onto the cake
then place the strawberry over the cream and roll it up.


作法
1) 将16 x 10 x 1寸浅烤盘四边和盘底铺纸。
2) 将(A)煮至牛油溶解（不需煮沸）。加入(B) 拌均，
再加入(C)搅拌均匀。
3) 将(D)的蛋白用钢网搅拌器快速打至发泡。
加入剩余的材料改用中速续打至湿性发泡。
4) 将⅓的蛋白面糊和（2）的面糊用橡胶刮刀拌均。
将它加入剩余的蛋白面糊混合搅拌均匀。
将面糊倒入准备好的烤盘里并将它弄平均。
5) 放在烤炉中层，以170°C的炉温烤20分钟。
将烤熟的蛋糕马上移出烤盘，待冷。
6) 将打起植物性鲜淇淋抹在蛋糕上，
然後将将草莓排在上面再将它卷起来。