台式奶凍捲(瑞士卷) Taiwan style Milk Pudding Swiss roll

I ate this 台式奶凍捲 when we went to Taiwan last year summer. It was delicious and great for summer time. The vanilla pudding in middle tastes like pudding/jello. This cake should be served in cold!

奶冻材料：Milk pudding ingredient
A：蛋黄2颗 鲜奶200克
2 egg yolk and milk 200g
B：动物鲜奶油 200克 蜂蜜30克 细砂糖15克 香草精2小匙
 whipping cream 200g honey 30g sugar 15g vanilla essence 2tsp
C：鱼胶粉4小匙 + 清水4大匙 泡软
gelatine 4tsp and water 4tbsp

method
1.材料A蛋黄+鲜奶入奶锅搅拌均匀。
Mixed ingredient A
2用小火一边搅拌一边煮至浓稠即成为蛋奶浆（马上离火）
boil in low heat. Do not over boil. Once boiled, remove from heat.
3. 取一长水果条模型内部铺垫锡纸
Use a long narrow baking pan/mould for milk pudding. Place aluminum sheet.
4. 材料C鱼胶粉+水浸泡10分钟至软，隔水溶化成液态。
Mixed water and gelatine and place on double boiler. Simmer over boiling water until all gelatine dissolved.
5. 将溶化鱼胶粉冲入（过程2）蛋奶浆中搅拌均匀。
pour gelatine liquid to egg yolk batter (to step 2)
6.材料B鲜奶油+蜂蜜+砂糖+酒搅拌均匀即可（无需打发）
Mixed all ingredients B together
7.将（过程6)冲入（过程5) 中搅拌均匀。
pour solution in step 6 to solution in step 5
8. 搅拌好的奶冻材料。
Mixed well
9. 倒入水果条模型内（因为没有专用的模具，用这种方式会有一些渗漏的情况出现，倒好后尽快移入冰箱冷藏可避免渗漏的太严重） 移入冰箱冷藏过夜。（或4小时以上）
pour batter into prepared mould or baking pan and freeze for at least 4hours before wrapping with cake.
10. 第二天烤好蛋卷后，取装饰材料中动物鲜奶油加细砂糖打至硬性发泡。After the Swiss roll cake was cooled, whipped whipping cream 150g with sugar 15g.
11. 再取出冻好的奶冻，切成整齐的长条状。
take frozen milk pudding out and cut into long shape.
12. 小心的连锡纸移动，将奶冻条反扣在蛋糕卷中间。
Place frozen milk pudding in middle of the cake
13. 涂上打发鲜奶油。
Spread whipped cream
14. 底垫蛋糕纸，用擀面棍辅助将蛋糕卷起，并包住让其定形5分钟即可。
Use parchment paper to wrap the cake into roll. Let it stand for 5 mins.

瑞士卷材料 Swiss Roll Ingredients:
蛋黄 Egg yolk 4 +细砂糖 sugar 10g
橄榄油 Olive oil 35g
牛奶milk45g
低粉cake flour90g
蛋白Egg white 4+细砂糖 sugar 60g

做法: Method
蛋黄糊的做法 Egg yolk batter：
1 Mixed milk, oil and sugar in bowl.
2 Use mixer to beat egg yolk and sugar until creamy and fluffy (increase double in volume).
3 Sift in Cake flour and whisk until smooth. Add step 1 mixture until all mixed.

蛋白霜的做法Egg white batter method：
1、Whisk Egg white in mixing bowl until 80% done
2、Add in sugar in 3 different time and whisk until stiff
3、Use spatula to fold in 1/3 of egg white to Egg yolk batter. Gently fold.
4、Pour it to remaining egg white and fold until all mixed
5、Pour mixture to baking pan, make sure the surface is flat and smooth
6、Put in middle rack of preheated oven of 180 degree C(356 degree F) for 20 minutes

First time wrapping this kind of swiss roll, unsuccessful.

 

小诀窍:

1、烤到用手拍蛋糕表面时不粘手也没有沙沙声就熟了

2、打蛋白到九分发,尖尖有个弯钩,打过头卷的时候容易断开.

3、蛋糕趁热卷起,开始的地方，用小刀轻轻划三刀,这样容易卷起。

4、卷好后的蛋糕卷放冰箱冷藏1小时,会比较好切。