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朱古力瑞士卷 (Chocolate Swiss Roll)



成份:

5 隻雞蛋
150 克糖霜
300 毫升濃忌廉
5/2 茶匙淨麵粉
3 湯匙朱古力粉
1/2 茶匙雲呢拿香料
鹽及糖霜各少?
步驟:

(1) 將蛋黃及蛋白分開;濃忌廉打勻。
(2) 預先開焗爐至 180 度,用一個 33 x 33 厘米(13 吋 x 9 吋)的蛋糕盆,掃上牛油,然後鋪上牛油紙,再輕輕掃上牛油。
(3) 用力打蛋白,用另一個碗將蛋黃和糖霜打勻,朱古力粉加入鹽和麵粉拌勻。
(4) 將混合好的朱古力粉和香料倒入蛋黃內,再一起倒入蛋白內,然後全部倒入蛋糕盆,掃平。
(5) 放入焗爐焗廿分鐘,焗至脹起,用紙把蛋糕倒出來,放在一張牛油紙上,灑上糖霜,修剪四邊,用紙把蛋糕捲起來,待涼。
(6) 將蛋糕攤開,塗上忌廉裝飾,再次捲起來,成為卷狀,灑上糖霜上碟。



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