材料 Ingredients
|  |
做法:
| 1. | 烤盤上刷些水後鋪上烘培紙。烤箱預熱到335°F(170°C)。 |
| 2. | 依照 基本戚風蛋糕 做法準備好蛋糕糊。把蛋糕糊倒入烤盤後用刮刀抹平表面。將模具在檯面上敲幾下敲出氣泡。 |
| 3. | 蛋糕糊放進烤箱中層烤約20分鐘，或烤到插入牙籤拔出後牙籤上未沾有麵糊。 |
| 4. | 取出烤盤。將蛋糕倒扣到另一張烘培紙上，慢慢掀開墊底的烘培紙。用刀在短向的一邊劃三道(間隔2.5公分)，但不要切斷。然後抹上薄薄一層美奶滋，再均勻撒上肉鬆。, 底端留3公分長條不要塗。 |
| 5. | 將蛋糕從短向捲起，開始捲時要收緊不要有空洞。捲完用烘培紙包住放定型，再進冰箱冷藏至少2個小時。 |
PROCEDURE:
| 1. | Brush the base of the baking pan with little water then cover with a piece of baking parchment paper. Preheat the oven to 335°F(170°C). |
| 2. | Follow the instruction of Basic Chiffon Cake to make the cake batter. Pour the cake batter into the sheet pan and smooth the surface with a spatula. Knock the pan on the counter several times to get rid of the air bubbles. |
| 3. | Place the pan on the middle rack of the oven and bake for about 20 minutes, or until a toothpick comes out clean after you inserted it into the center of the cake. |
| 4. | Remove the pan from the oven. Carefully flip the cake onto another piece of parchment paper. Gently peel the parchment paper away from the cake. Score three lines (2cm apart) along the edge of one short side. Do not cut all the way through. Spread a thin layer of mayonnaise then evenly sprinkle the pork floss all over the surface of the cake, leave 1" gap at the end. |
| 5. | Roll the cake from the narrow side closed to your body over the filling to the other end. Wrapped the roll with the parchment paper and store in the fridge for at least 2 hours before serving. |
最後更新 (Last Update): 02/02/2016
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
