巧克力蛋糕捲/瑞士卷的製作方法 (ASMR)｜ToriTori Cooking [Eng Sub/中文字幕]

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Chocolate Swiss Roll 巧克力蛋糕捲/瑞士卷
This recipe teaches you how to make Chocolate Swiss Roll.
Here are the ingredients and steps:
這個食譜教你如何製作巧克力蛋糕捲/瑞士卷。
以下是所需的材料和製作步驟:

Ingredients 材料 (Cake Pan Size 烤盤尺寸: 28*28*2.8cm):
Chocolate Cake 巧克力蛋糕:
1. 4 Eggs 4顆雞蛋
2. 60ml Milk 牛奶
3. 35g Vegetable Oil 菜籽油
4. 1tsp Vanilla Extract 香草精
5. 15g Cocoa Powder 可可粉
6. 70g Cake Flour 低筋麵粉
7. Total 70g Granulated Sugar 合計70克細白砂糖
Chocolate Cream 巧克力奶油:
8. 150ml Fresh Cream 鮮奶油
9. 50g Milk Chocolate 牛奶巧克力

步驟:
巧克力蛋糕 (步驟1-12)
1. 預熱烤箱至160°C。
2. 在蛋糕模的內部塗上一層油，再鋪上烘焙紙。

巧克力麵糊 (步驟3-6)
3. 將蛋白和蛋黃分離在兩個不同的碗中。
4. 加15克細白砂糖到蛋黃中。用手動打蛋器打至淡黃色。
5. 加入牛奶、菜籽油和香草精，攪拌至順滑。
6. 篩入低筋麵粉和可可粉，攪拌至完全混合，備用。

蛋白霜 (步驟7-8)
7. 用電動打蛋器低速打蛋白，打至起泡。
8. 分開3次加入55克的細白砂糖，打至濕性發泡。

混合麵糊和蛋白霜 (步驟9)
9. 用橡膠刮刀畫J字的手法每次拌入1/3的蛋白霜到麵糊，將它們完全混合。

烤焗和待涼 (步驟10-12)
10. 將拌好的混合物倒入烤盤，拿起烤盤輕輕搖晃以確保混合物平均地分佈在烤盤上。你亦可以用膠刮刀在上面輕掃使它更平滑。在桌面上輕敲數次消去裡面的氣泡。
11. 於160°C烤20分鐘。
12. 在散熱架上放一張烘焙紙，然後把蛋糕反轉放在上面。撕掉底部的烘焙紙，再蓋上一張保鮮膜待涼。

巧克力奶油 (步驟13-16)
13. 當蛋糕正在待涼時，一起來做巧克力奶油吧~ 把牛奶巧克力切碎，然後倒入碗中。
14. 把碗放上一鍋熱水上溶化巧克力。
15. 巧克力溶化後，將它移離熱水，然後分開3次每次拌入1/3的鮮奶油將它們混合至順滑。
16. 把碗放在一大碗冰水上，用電動打蛋器把它打厚和出現紋路。

卷起來~完成! (步驟17-20)
17. 撕開鋪在蛋糕上的保鮮膜，在捲蛋糕的終點那邊斜斜地切下一條邊讓蛋糕卷的接口更漂亮。然後從開始捲的那邊橫向輕輕地切5條直線讓它更容易捲。每條線距離大約1厘米。
18. 把巧克力奶油鋪在蛋糕上面，接近終點那邊的奶油量要薄一點。用膠刮刀將它塗得更平滑。
19. 先小心地從起點把蛋糕捲至中央，再繼續把蛋糕捲到終點。用烘焙紙把蛋糕捲緊緊地包好，再用膠帶固定，放入冰箱冷藏1小時。
20. 除去烘焙紙，把蛋糕捲切成一片片。篩上一些些糖粉在上面然後就可以享用一片鬆軟滑溜的巧克力蛋糕捲了:)

Steps:
Chocolate Cake (Step 1-12)
1. Preheat oven to 160°C.
2. Grease the side and use baking paper to wrap around inside of the cake pan.

Chocolate Batter (Step 3-6)
3. Separate egg whites and egg yolks to 2 different bowls.
4. Add 15g granulated sugar to the egg yolks. Beat with a whisk until they become pastel yellow.
5. Add milk, vegetable oil and vanilla extract and whisk until smooth.
6. Sift cocoa powder and cake flour together and fold into mixture until fully combined. Set aside.

Meringue (Step 7-8)
7. Using a hand mixer to beat the egg whites at low speed till foamy.
8. Add granulated sugar(55g) 1/3 at a time and beat till soft peaks.

Combine batter and meringue (Step 9)
9. Using a silicone spatula to fold the meringue into the batter, fold 1/3 at a time until they fully combined.

Bake and Chill (Step 10-12)
10. Pour the mixture into the cake pan and swing the pan lightly to assure the mixture is distributed evenly on it. You may also use a dough scraper to lightly sweep the surface to make it smoother. Tap the pan on the counter few times to release air bubbles.
11. Bake at 160°C for 20 minutes.
12. Put a piece of baking paper on a wire rack. Flip over the cake and put it on. Tear off the baking paper, and then cover it with a piece of plastic wrap.

Chocolate Cream (Step 13-16):
13. While the cake is chilling, let's make the chocolate cream. Cut the milk chocolate into small pieces and put it into a bowl.
14. Put the bowl on a pot of hot water to melt the chocolate.
15. After melting the chocolate, remove the bowl from the hot water and stir fresh cream 1/3 at a time into it until smooth.
16. Put it on a big bowl of ice water and use a hand mixer to beat till the texture becomes thick and streaks appear.

Roll it up & Finish (Step 17-20):
17. Tear off the plastic wrap from the cake and cut out a thin layer from the ending point of rolling at a slant to make a better joint of the cake roll. Slightly cut 5 straight line horizontally from the starting point of rolling to make it easier to roll. The distance between each line is around 1cm.
18. Spread the chocolate cream thickly on the cake. The cream layer which is closer to the ending point should be thinner. Use a plastic scraper to make the surface smoother.
19. Roll the cake carefully to the middle first. Then keep rolling over to the end. Wrap it tightly with baking paper and fix it with tapes. Chill in the fridge for 1 hour.
20. Remove the baking paper and cut it into slices. Sift some powdered sugar on top and enjoy a slice of soft & creamy chocolate cake roll :)
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