蛋糕卷最近火了，又增一個“悍匪”，要不要弄弄它？（已打包·可下載）

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SWISS ROLL

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cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="0.6953703703703704" data-s="300,640" src="http://cancerhospicecolumbia.com/file/upload/202211/15/131313101.png" data-type="png" data-w="1080" />這個顏值的瑞士卷，你要不要搞一搞？配方來自chefMaria Jose Rojas（下圖）蛋糕/果醬/甘納許~搞定！742q?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。草莓大黃瑞士蛋糕卷STRAWBERRY & RHUBARB SWISS ROLLBy Maria Jose Rojas配方量：2卷（15CM）草莓海綿蛋糕【432克】 60 克……室溫牛奶 2 克……草莓干 70 克……蛋黃 20 克……細砂糖A 50 克……細砂糖B133 克……室溫蛋白 57 克……中筋面粉（過篩） 40 克……室溫植物油適量克……紅色色素（食用）步驟：1、將烤爐預熱至180℃。2、將草莓干放入室溫牛奶中浸泡約15分鐘，過濾后保留30克浸泡后的牛奶，如果不足，可以用額外的牛奶補足至30克。3、將蛋黃與20克細砂糖混合攪打至泛白（砂糖融化）。4、另外將蛋白與剩余的50克細砂糖混合打發(fā)至軟尖峰狀態(tài)的蛋白霜。5、將蛋白霜輕輕拌入到“步驟3”的蛋黃中，再將面粉加入輕輕拌勻，然后將“步驟2”的30克草莓奶油、室溫植物油與少量面糊先拌勻后，倒入剩余的面糊中，加入食用色素拌勻。6、將面糊倒入方形烤盤（32.5x32.5CM，或按比例增加配方量后改用常規(guī)烤盤）中，入烤箱烘烤10分鐘至表面金黃色。7、室溫冷卻30分鐘，放入冷藏12小時或隔夜使用。草莓大黃果醬【300克】 50 克……鮮草莓100 克……草莓果茸100 克……大黃果茸 5 克……檸檬汁 15 克……葡萄糖漿 26 克……細砂糖 4 克……NH果膠粉步驟：1、將鮮草莓切成小塊。2、將草莓果茸、大黃果茸、檸檬汁和葡萄糖漿混合加熱至40℃。3、將細砂糖與NH果膠粉拌勻后，加入到“步驟2”中攪拌并持續(xù)煮沸1分鐘。4、將“步驟1”切丁的草莓加入再次煮沸，離火后倒入量杯中，保鮮膜貼面密封3℃冷藏。草莓打發(fā)甘納許【580.2克】4.2 克……吉利丁片（240Bloom）122 克……草莓巧克力（Callebaut?）100 克……草莓果茸354 克……稀奶油步驟：1、將吉利丁片浸入冰水中10分鐘至其軟化。2、將巧克力融化至40℃。3、將草莓果茸加熱至80℃，加入冰水泡軟并擠掉多余水分的吉利丁拌融后，倒在巧克力上，用攪拌棒/手持均質機充分攪拌乳化至細膩。4、降溫至40℃時，將冷藏的液態(tài)稀奶油加入拌勻。5、將此甘納許分成兩份（350克和230克），保鮮膜貼面密封冷藏12小時或隔夜。組裝與裝飾適量……酥脆巧克力珍珠豆步驟：1、將冷藏的“草莓海綿蛋糕”放在烘焙紙上，烘烤著色面朝上；將冷藏的“草莓大黃果醬”用抹刀在蛋糕表面涂抹薄薄的一層。2、將350克冷藏的“草莓打發(fā)甘納許”打發(fā)，裝入內置12mm的圓形花嘴的裱花袋內，不規(guī)則的擠在“步驟1”涂抹了果醬的蛋糕表面，然后把蛋糕卷成蛋糕卷，輕壓使之呈稍稍扁一些的形狀，放入冰箱2小時至穩(wěn)定定型。3、定型后，從冰箱取出，切掉邊緣，然后整體切成兩個均勻的蛋糕卷，每個長度約15CM。4、將剩余的另外230克草莓打發(fā)甘納許”打發(fā)至適合擠花塑形的狀態(tài)，裝入內置18mm圣安娜花嘴的裱花袋內。5、按圖方式或其他自己喜歡的裝飾方式擠在蛋糕卷表面，并點綴巧克力珍珠豆。喜歡原汁原味繼續(xù)CHEF的法語版742q?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。STRAWBERRY & RHUBARBSWISS ROLLBy Maria Jose Rojasfor: 2 rolls (15 cm)STRAWBERRY SPonGE CAKE 60 g milk,room temperature (to yield 30 g infused milk) 2 g dehydrated strawberries 70 g egg yolks 20 g granulated sugar A 50 g granulated sugar B133 g egg whites, room temperature 57 g all-purpose flour, sifted 40 g vegetable oil,room temperature qs g red food coloringProcess:1.Preheat the oven to 180℃.2.Infuse the 60 g of milk with the dehydrated strawberries for 15 minutes. Pass it through a fine sieve and weigh out 30 g of the infused milk.3.Whip the egg yolks with 20 g of the granulated sugar until pale.4.Separately whip the egg whites, and gradually add the remaining 50 g granulated sugar, whipping until soft peaks form.5.Carefully fold the meringue into the whipped egg yolks. Then sift the flour onto the batter and gently fold in. Add the infused milk and the oil to a small amount of the cake batter. Then transfer this mixture to the rest of the batter, add one drop of red food coloring and mix until combined.6.Spread the batter evenly on a 32.5x32.5 cm tapis roulade silicone mat and bake for 10 minutes, or until golden brown.7.Cool the sponge at room temperature for 30 minutes, and then put in the refrigerator for 12 hours.STRAWBERRY-RHUBARB COMPOTE 50 g fresh strawberries100 g strawberry puree100 g rhubarb puree 5 g lemon juice 15 g glucose syrup 26 g granulated sugar 4 g pectin NHProcess:1.Cut the fresh strawberries into small squares and set aside.2.Heat the strawberry puree, rhubarb puree, lemon juice and glucose syrup to 40℃.3.Mix the granulated sugar with the pectin NH and add it to the fruit puree while stirring constantly. Bring to the boil and cook for 1 minutes.4.Add the chopped fresh strawberries and boil again. Remove from the heat and pour it into a clean container. Cover with plastic wrap and allow to cool to 3℃.WHIPPED STRAWBERRY GANACHE4.2 g gelatin sheets (240Bloom)122 g Callebaut strawberry callets100 g strawberry puree354 g heavy whipping creamProcess:1.Soak the gelatin sheets in cold water for 10 minutes.2.Melt the chocolate to 40℃.3.Heat the strawberrry puree to 80℃, add the soften gelatin sheets and pour over the melted chocolate. Mix with a handblender.4.When the ganache has cooled to 40℃, add the cold cream and stir with a spatula.5.Divide the ganache in two separate containers (350g and 230g). Cover with plastic wrap and refrigerate for 12 hours.ASSEMBLYqs brodeaux metallic crunchy chocolate pearlsProcess:1.Take the sponge cake out of the mold and flip it onto a sheet of parchment paper so that the brown side is up. Stir the strawberry-rhubarb compote with a spatula and spread it over the sponge in a thin layer.2.Whip 350 g of the whipped strawberry ganache to a firm but soft texture. Transfer the whipped ganache to a piping bag fitted with a 12-mm round nozzle and pipe the whipped gananche onto the compote layer. Spread it evenly and roll the sponge cake into a roll using the parchment paper and a ruler. Press the roll carefully after each roll. Wrap the roll tightly with parchment paper. Let the roll stabilize in the refrigerator for 2 hours.3.once the roll sets, take it out of the refrigerator and trim the edges. Then cut the roll in half, so that you have two rolls of about 15 cm in length.4.Whip the remaining 230 g of whiping strawberry ganache to a firm but soft texture.Transfer the whipped ganache to a piping bag fitted with an 18-mm St. Honoré nozzle.5.Decorate each roll with whipped ganache and bordeaux metallic crunchy chocolate pearls.表走開，看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關注“世界烘焙配方”sjhbpf進入世界頂級烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時尚面包大師作品，全球名店產品展示，最詳盡的配方食譜！點擊閱讀原文，傳送至下載鏈接（百度云盤）轉載請標注：轉自微信公眾號：世界烘焙配方戳一下在看嘛~你又不會懷孕！ 預覽時標簽不可點