0人做過(guò)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(gè) 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(shí)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(shí)長(zhǎng)25分鐘，最后三分鐘上火加到170

用料

玉米油

50g

橙汁

50g

低筋面粉

50g

橙皮屑

（1-2個(gè)橙子量）

雞蛋

5個(gè)

檸檬汁

少些

細(xì)砂糖

50g

藍(lán)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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1. 除了用料外，把烤盤墊油布也準(zhǔn)備好

1. 保證小碗和榨汁機(jī)干燥，先榨半個(gè)檸檬，檸檬汁過(guò)濾好備用。
   用刨刀刨兩個(gè)橙子的皮，用糖腌漬備用。
   榨汁榨兩個(gè)橙子，橙汁備用。

1. 50g橙汁倒入50g玉米油中

1. 混合均勻，完全融合

1. 篩入低筋面粉50g

1. Z型劃，無(wú)干粉

1. 去把烤箱預(yù)熱，上火150度 下火130度
   五個(gè)蛋黃加到面粉糊中，蛋清放入隔壁干燥無(wú)油的盆里

1. 50g細(xì)砂糖倒入蛋清盆里，送去冷凍。

1. 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

1. 倒入橙皮屑，拌均勻。可以蓋保鮮膜放一旁

1. 拿出冷凍的蛋清

1. 倒入少許檸檬汁

1. 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(diǎn)。多檢查一下形態(tài)

1. 1/3蛋白加入蛋黃糊

1. 簡(jiǎn)單拌一下

1. 重新倒回蛋白糊

1. 抄底三下五除二 快速拌均勻，一定要快速！

1. 離烤盤20cm+的位置倒入烤盤

1. 蛋糕糊是有流動(dòng)性的，把四個(gè)角流過(guò)去。
   震出大氣泡，可以拿牙簽劃掉凸起的地方

1. 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

1. 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。

1. 卷好，包好樂(lè)事盒子，送去冷凍定型

1. 切卷：前后輕輕拉鋸，切一個(gè) 擦下刀 吹風(fēng)機(jī)熱風(fēng)吹一下

1. 高樂(lè)高反卷

1. 橙香毛巾卷

1. 抹茶卷
   抹茶粉比較吸水，蛋黃糊檢查8字時(shí)需要加牛奶