厨苑食谱: 可可榛果蛋糕卷 (Chocolate Hazelnut Swiss Roll)

这蛋糕很好吃，尤其是这个可可蛋黄奶油霜，不会太甜又加了榛果粒，传来阵阵榛果的香味，没多久都被吃完了，还会再做第二次。。。

可可榛果蛋糕卷

(Chocolate Hazelnut Swiss Roll)

（食谱参考于孟老师~美味蛋糕卷，稍为更改）

材料 Ingredients:

4粒蛋黄（80克）4 egg yolks (80g)

25克糖 25g sugar

20克无盐奶油 20g unsalted butter

30克特幼粉30g cake flour
20克榛果粉 20g ground hazelnut
15克可可粉 15g cocoa powder

4粒蛋白约140克，4 egg whites（120g）

70克糖 70g sugar

内馅(可可蛋黄奶油）
Fillings （Cocoa Butter Cream）:

120克无盐奶油 120g unsalted butter
*40克蛋黄40g egg yolk
*10克幼糖 10g sugar
**50克幼糖 30g sugar
**25克水 25g water
10克可可粉 10g cocoa powder
60克榛果（用150度烘烤15分钟，切碎）
60g hazelnut (bake at 150C for 15 min,cut to small)

* 将蛋黄和幼糖放入容器内，用打蛋器搅散成蛋黄液备用。

**幼糖和水用小火加热煮成糖水。糖水煮至约118-120度的糖浆即熄火。再慢慢倒入蛋黄液内，边倒边搅打。搅打至蛋液变成浓稠的乳白色。加入软化奶油慢慢搅拌，继续用快速搅拌至松发状成光滑细緻。最后再把可可粉加入蛋黄奶油霜里，搅拌均匀，即成可可蛋黄奶油霜。

做法Method：

1．在搅拌盆中用打蛋器拌匀蛋黄和幼糖至蛋黄糊的颜色变淡。
Whisk egg yolks and caster sugar till light.

2．把蛋白用搅拌机打在至起，再把糖分3次的加入，用搅拌机打至硬（碗糊拿起，而蛋白糊不会掉下）
Beat egg whites until mixture forms solf peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3．把蛋白糊分次加入蛋黄糊里，用搅拌刀拌均匀。
Gently fold beaten egg white foam into egg yolk batter, use cut and fold method until blended.

4.将面粉和可可粉分3次筛入面糊内再加入榛果粉，用刮刀将面粉切入蛋糊里。
Add sifted cake flour and cocoa powder into the batter in 3 separate addition，add in ground hazelnut. With each addition, use a spatula, gently fold in the flour until well blended.

5．再将融化奶油加入搅拌均匀。
Add the melted butter, fold with spatula until well blended.

6. 将蛋糕糊倒入烤盘里，用刮刀将表面抹平。预热烘炉，用160度烘12分钟。
Pour batter into the tray. Spread and smooth out the batter evenly and bake at pre-heated oven at 160C for 12 mins.

7. 蛋糕出炉后，将蛋糕移至網架上，撕开蛋糕纸待凉。
Remove cake from tray and cool it down on wire rack. Upon cooling, remove the parchment paper.

8. 拿一张大过蛋糕体的蛋糕纸盖在蛋糕上。双手抓住蛋糕纸两边慢慢将蛋糕体翻面。 Carefully turn the baked sponge cake onto a piece of parchment paper. invert the sponge carefully.

9。将蛋糕体尾端斜切，把蛋糕体的开端轻轻切刀痕而不可切断。抹上可可奶油霜，撒下榛果碎慢慢的卷起即可。
Slice out a small piece of sponge on a 45-degree angle at another end. Spread evenly with cocoa butter cream, sprinkle with hazelnut and roll the cake up tightly to form a swiss roll.