My group5 friends met up yesterday. One of them told the story of how she knows someone who bakes every Christmas for Jesus for His birthday. I think that is such a brilliant idea! Here is where the tradition begins. Happy birthday to Jesus.
I did some research on Yule log. I decided to use carol's chocolate banana Swiss roll recipe. For the chocolate powder in the recipe, I used the 100% valrhona chocolate powder. The chocolate powder made the cake dense. The outcome was actually very good. The filling was with also from carol. It was the chocolate whipped cream in the chocolate and nuts Yule log recipe. I followed the recipe but used less cream in the whipped cream part because i didn't have enough. It made the cream more stiff. The chocolate was valrhona equatorial was noire 55%. I chopped chocolate before melting it.
Overall the taste was very good. Didn't taste like Asian cake but much less sweet. My friends really like it. I am very glad.
2 comments:
二.夾餡巧克力鮮奶油
材料:
a.動物性鮮奶油(乳脂肪35%)200g,藍姆酒(或白蘭地)1茶匙,
b.苦甜巧克力磚100g,
步驟:
1將a部份的動物性鮮奶油+藍姆酒用中低速打至尾端挺立的程度
,然後先放入冰箱冷藏
(氣溫高鋼盆底部要墊冰塊,用低速慢慢打發,就不容易產生油水
分離的狀況)
2.巧克力磚切碎放入鋼盆中
3.找一個比工作的鋼盆稍微大一些的鋼盆裝上水,煮至50度c
4.將裝有巧克力碎的工作盆放上已經煮至50度c的水中用
隔水加溫的方式融化巧克力
(融化過程大約需要7-8分鐘,中間稍微攪拌一下會加快速度,
若水溫變冷,可以再加溫到50度c)
5.將冰箱中打好的鮮奶油拿出,馬上將巧克力醬趁溫熱倒入快速攪拌均勻即可
(如果沒有趁熱將巧克力醬倒入,會沒有辦法攪拌均勻,巧克力會凝固)
巧克力香蕉捲
份量 : 41cmX26cm平板蛋糕1個
材料:
麵糊部份:
蛋黃5個
細砂糖20g
沙拉油(任何植物油)30g
牛奶45g
低筋麵粉60g
無糖純可可粉30g
蛋白霜部份:
蛋白5個
檸檬汁1茶匙(5cc)
細砂糖60g
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