♡草莓奶油陷瑞士卷 Swiss Rolls with Strawberries & Fresh Cream♡

周四下午茶，
做了一直想做又怕失败的
*草莓奶油陷瑞士卷*
这次用了另一个食谱，结果成功了！
由于我用的烤盘较大，所以把食谱份量加至双倍。
感谢好友 Felicia Khaw 之前分享过 Mandy Ng 的漂亮食谱

材料：
(A)
蛋黄 4个
牛奶 60毫升
粟米油 60毫升
盐 1/4茶匙 （可以不加）
特幼粉 80克 (过筛)
香草精 1/2茶匙

(B)
蛋白 4个
幼糖 40克
柠檬汁/ 塔塔粉 1/4茶匙

(C)
植物性奶油 100克
幼糖 40克
香草精 1/4茶匙

装饰:
草莓，洗净切片（或任何水果）

做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入牛奶，粟米油，盐，香草精混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B), 用电动搅拌器打发。加入塔塔粉或柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入已铺好油纸的四方烤盘中，以刮刀扫均匀，然后轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以170摄氏烤30-35分钟。
7.烤好后，取出待凉。
8.将材料(C)鲜奶油与幼糖打发，加入香草精拌至均匀。
9.将打发好后的鲜奶油涂在蛋糕上，铺上草莓片，然后将蛋糕卷起，用油纸或保鲜纸包住，存入冰箱至少4小时，待冷后即可享用~
*（温度依个人烤炉的热情，自行调整）

Ingredients：
(A)
4 egg yolk
60ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence

(B)
4 egg white
40g granulated sugar
1/4 teaspoon lemon juice/ cream of tatar

(C)
100g whipping cream
40g granulated sugar
1/4 teaspoon vanilla essence

Decoration:
Strawberries, washed & sliced (or any other fruits)

Method：
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into a quare baking tray with a piece of baking sheet on the tray, scrap evenly with spatula. Slightly tap the tray to prevent bubbling.
6. Bake in the 170 celsius preheated oven for 30-35 minutes.
7. When the cakes is done, take it out from the oven and bring it cool down.
8. Whip ingredients (C)~ whipping cream & sugar, whip it with medium speed until smooth, add in vanilla essence and mix together.
9. Spread the whipping cream on the cake and lay on the sliced strawberries, roll the cake and wrapping it with baking paper or wrapping plastic. Chill in the refrigerator for at least 4 hour before served.