小山蛋糕捲是小山進很有名的其中一件蛋糕，曾經在日本一天賣出3000條。小山進是日本電視冠軍節目糕點烘焙大賽中拿過最多冠軍的甜點大師，他的店面不開分店，全日本就一家，店面位距離大阪一個多小時的三田市，不過仍然很多人去朝聖，希望在下個大阪之旅我可以吃一整條小山蛋糕捲!
30 x 24 cm 烤盤
出自小山進<好吃的西點蛋糕祕訣>
材料:
蛋糕體
蛋黃 96g
砂糖 12g
蜂蜜 24ml
低筋麵粉 56g
蛋白 128g
砂糖 52g
牛油 12g
牛奶 28ml
塗層用克林姆
巴迪西克林姆 32g
忌廉 96ml
糖粉 7g
克林姆慕斯
巴迪西克林姆 24g
忌廉 8ml
巴迪西克林姆
牛奶 56ml
蛋黃 10g
砂糖 12g
低筋麵粉 2g
粟粉 2g
vanilla extract 1/4 teaspoon
牛油 4g
做法:
蛋糕體
- 將蛋黃及12g砂糖混合，加入已加熱至40度的蜂蜜，打發至淺黃色。可以插一枝牙籤測試，如果可以挺立就OK。
- 將蛋白打發起泡，52g砂糖分三次加入，繼續打發至蛋白霜尾部下垂。
- 將一半的蛋白霜加入蛋黃糊中輕輕拌勻，再加入過篩的低筋麵粉，再將剩下的蛋白霜加入輕力混合。
- 加入已加熱約80度的牛奶及牛油拌勻。
- 倒入鋪上牛油紙的焗盤上，放入預熱180度的焗爐焗13分鐘。
- 取出，連同焗模一起在枱上放手一敲(離熱枱20cm 左右)，撞出熱氣，連牛油紙取出蛋糕在涼架上放涼，撕去四邊的牛油紙。
- 待涼後，在蛋糕上蓋另一塊牛油紙，雙手拿住兩張牛油紙的頂部，反手反轉蛋糕，將底部的牛油紙撕去。
巴迪西克林姆
- 在鍋內放入牛奶，vanilla extract 及少量砂糖(牛奶10%重量)，煮滾後離火。
- 打散蛋黃，加入砂糖混合。
- 加入過篩的低筋麵粉及粟粉混合，直至沒有粉粒。
- 先加入一半的熱牛奶攪混，加入餘下另一半再混合。
- 過篩，在鍋內再次加熱，中途要用木棍不停搞，直至稠身custard 狀，熄火。
- 加入牛油用餘温混合。
- 倒入小碗中，蓋上保鮮紙，保鮮紙要貼住custard 防止表面結皮，放入雪櫃。
塗層用克林姆
- 糖霜加入忌廉打發至八分 (可以一次過連克林姆慕斯內的忌廉一起打發)。
- 先用少許忌廉跟巴迪西克林姆混合，再跟其餘的忌廉拌勻。
- 打發好的忌廉跟巴迪西克林姆混合。
組合
- 先將塗層用克林姆塗在蛋糕上，其中一邊留約3cm 的空位作爲蛋糕的尾部。
- 將克林姆慕斯入擠袋，在蛋糕的另一端擠出一長條，這邊爲蛋糕的開端。
- 用木棍的幫助下如捲壽司一樣捲起蛋糕。
- 放雪櫃一小時後享用。
Ingredients:
Cake roll
egg yolk 96g
sugar 12g
honey 24ml
cake flour 56g
egg white 128g
sugar 52g
butter 12g
milk 28ml
Cream
custard 32g
cream 96ml
icing 7g
Custard cream
custard 24g
cream 8ml
Custard
milk 56ml
egg yolk 10g
sugar 12g
cake flour 2g
corn flour 2g
vanilla extract 1/4 teaspoon
butter 4g
Direction:
Cake roll
- Mix egg yolk with 12g of sugar and whisk, add preheated to 40 degree honey slowly and continue to whisk until it becomes pale color. You could use a toothpick to test, if it could stand in the egg yolk mixture, it s ok.
- Whisk egg white to bubble stage and then add 52g sugar (divided it into three times to add), whisk until soft peak stage and fluffy.
- Add half of the meringue into the egg yolk mixture and fold in, and then add sifted cake flour and fold in until they are incorporated, next, add the remaining meringue and mix until incorporated.
- Add preheated to 80 degree milk and butter and mix.
- Pour into the baking tray(with baking sheet), and put it into a preheated 180 degree oven for 13 minutes.
- Take out the cake roll and tap the cake roll together with the baking tray onto your working desk (above 20cm of your desk height) so that it could release the heat inside the cake roll. Move the cake roll from the baking tray and let it cool.
- Put another baking sheet on top of the cake roll, use both hand to hold both sheets and turn the cake roll upside down so that you can remove the baking sheet originally sticking to the cake roll.
Custard
- Heat the milk, vanilla and a little sugar (10% of the milk ) to boil and remove it from heat.
- Whisk the egg yolk, add sugar and mix.
- Add sifted corn flour and cake flour into egg yolk mixture until incorporated.
- Add half of the hot milk into egg yolk mixture and mix, and then add the rest and continue to mix.
- Use a sieve to filter the mixture and pour in back into the saucepan and heat, keep stirring with a wooden spoon until it thickens like custard and remove it from heat.
- Add butter into the custard and mix.
- Pour into a small bowl and cover it with plastic cling. The plastic cling needs to stick to custard directly to prevent it from forming skin. Put it into refrigerator.
- Add the icing sugar together with the cream and whisk until firm peak. (You could whisk the custard cream together).
- Mix a little cream with the custard until incorporated and then fold in the rest of the cream together.
- Mix the cream and the custard together.
- Whip the cream on top of the cake roll, leave around 3 cm width area without any cream at either of the edge of the cake roll and that side will be the end of the cake roll.
- Put custard cream in a pipping bag and pipe a long straight line on the other edge of the cake roll and it will be where you start to roll the cake roll.
- With the help of the wooden stick, roll the cake roll like you roll the sushi roll.
- Put it into the refrigerator for 1 hour.
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