蛋糕卷最近火了，又增一个“悍匪”，要不要弄弄它？（已打包·可下载）

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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://www.yinpinjie.com/file/upload/202211/15/131313101.png" data-type="png" data-w="1080" />这个颜值的瑞士卷，你要不要搞一搞？配方来自chefMaria Jose Rojas（下图）蛋糕/果酱/甘纳许~搞定！742q☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。草莓大黄瑞士蛋糕卷STRAWBERRY & RHUBARB SWISS ROLLBy Maria Jose Rojas配方量：2卷（15CM）草莓海绵蛋糕【432克】 60 克……室温牛奶 2 克……草莓干 70 克……蛋黄 20 克……细砂糖A 50 克……细砂糖B133 克……室温蛋白 57 克……中筋面粉（过筛） 40 克……室温植物油适量克……红色色素（食用）步骤：1、将烤炉预热至180℃。2、将草莓干放入室温牛奶中浸泡约15分钟，过滤后保留30克浸泡后的牛奶，如果不足，可以用额外的牛奶补足至30克。3、将蛋黄与20克细砂糖混合搅打至泛白（砂糖融化）。4、另外将蛋白与剩余的50克细砂糖混合打发至软尖峰状态的蛋白霜。5、将蛋白霜轻轻拌入到“步骤3”的蛋黄中，再将面粉加入轻轻拌匀，然后将“步骤2”的30克草莓奶油、室温植物油与少量面糊先拌匀后，倒入剩余的面糊中，加入食用色素拌匀。6、将面糊倒入方形烤盘（32.5x32.5CM，或按比例增加配方量后改用常规烤盘）中，入烤箱烘烤10分钟至表面金黄色。7、室温冷却30分钟，放入冷藏12小时或隔夜使用。草莓大黄果酱【300克】 50 克……鲜草莓100 克……草莓果茸100 克……大黄果茸 5 克……柠檬汁 15 克……葡萄糖浆 26 克……细砂糖 4 克……NH果胶粉步骤：1、将鲜草莓切成小块。2、将草莓果茸、大黄果茸、柠檬汁和葡萄糖浆混合加热至40℃。3、将细砂糖与NH果胶粉拌匀后，加入到“步骤2”中搅拌并持续煮沸1分钟。4、将“步骤1”切丁的草莓加入再次煮沸，离火后倒入量杯中，保鲜膜贴面密封3℃冷藏。草莓打发甘纳许【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……稀奶油步骤：1、将吉利丁片浸入冰水中10分钟至其软化。2、将巧克力融化至40℃。3、将草莓果茸加热至80℃，加入冰水泡软并挤掉多余水分的吉利丁拌融后，倒在巧克力上，用搅拌棒/手持均质机充分搅拌乳化至细腻。4、降温至40℃时，将冷藏的液态稀奶油加入拌匀。5、将此甘纳许分成两份（350克和230克），保鲜膜贴面密封冷藏12小时或隔夜。组装与装饰适量……酥脆巧克力珍珠豆步骤：1、将冷藏的“草莓海绵蛋糕”放在烘焙纸上，烘烤着色面朝上；将冷藏的“草莓大黄果酱”用抹刀在蛋糕表面涂抹薄薄的一层。2、将350克冷藏的“草莓打发甘纳许”打发，装入内置12mm的圆形花嘴的裱花袋内，不规则的挤在“步骤1”涂抹了果酱的蛋糕表面，然后把蛋糕卷成蛋糕卷，轻压使之呈稍稍扁一些的形状，放入冰箱2小时至稳定定型。3、定型后，从冰箱取出，切掉边缘，然后整体切成两个均匀的蛋糕卷，每个长度约15CM。4、将剩余的另外230克草莓打发甘纳许”打发至适合挤花塑形的状态，装入内置18mm圣安娜花嘴的裱花袋内。5、按图方式或其他自己喜欢的装饰方式挤在蛋糕卷表面，并点缀巧克力珍珠豆。喜欢原汁原味继续CHEF的法语版742q☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。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.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点