班南加央瑞士圈终于出炉啦
尝试（-） – 23 May 2009
好开心哦。。我的班南加央瑞士圈终于出炉啦。。其实这是我第二次做瑞士圈 （上次失败了 
) 。。其实上次失败原因是因为烘盘太大了。。 今天特地买了个12″的烘盘。。 嘻！！
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其实我的瑞士圈还有待改进。。
这次有点难卷，下次要调整温度和烘烤时间了。
再接再厉。。加油。。
食谱：
材料：
1. 3 粒鸡蛋
2. 65g 幼糖
3. 半茶匙班蓝香精
4. 80g 自发面粉，过筛
5. 20g 牛油，溶化。
6. 适量的kaya
做法：
1.过筛自发面粉,待用。将纸铺上9″ x 12″ (23 x 30cm)的烘盘，待用。预热烤箱 ~ 150C。
2.将蛋和幼糖打至松发（快速度-5分钟/低速度-2分钟）
3. 拌入面粉和加入香精（用手）
4. 加入溶化的牛油。
5. 倒入铺上纸的烘盘中，150 C烘约15-20分钟至金黄色，取出
6. 将蛋糕倒扣在一张纸上，除去原本的纸
7. 将kaya抹在蛋糕上
8. 用纸卷起蛋糕成筒形，待冷才切片。
Ingredients:
1. 3 eggs, bring to room temperature
2. 65g sugar
3. 1/2 tsp Pandan extract
1. 3 eggs, bring to room temperature
2. 65g sugar
3. 1/2 tsp Pandan extract
4. 80g Self-raising flour
5. 20g unsalted butter, melted
5. 20g unsalted butter, melted
6. Kaya
Method:
1. Sift self-raising flour, set aside. Line a 9″ x 12″ (23 x 30cm) Swiss roll tray with parchment paper, set aside. Pre-heat oven to 150 degC.
2. Whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Add Pandan extract.
4. Add the melted butter, fold with spatula until well blended.
5. Pour the batter into the tray. Spread and smooth out the batter evenly. Bake for 15~20 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
6. Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place it on another pan.
7. Upon cooling, remove the parchment paper, and turn the sponge layer with the ’skin’ side down on a sheet of clean parchment paper. Spread with kaya(or any filling as desired) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.
NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling. The reason for doing so is to keep the sponge layer moist for easy rolling.
尝试（二） – 28 May 2009
今天又是班南加央瑞士圈。。哈哈。。材料还有嘛，而且做法简单。。
嘿嘿。。这次尝试另一个食谱。。
这次的效果会比较好，也许材料分量比较多，所以会比较厚，但觉得这个厚度刚刚好，只是有点干，下次应该放少一点面粉。做法其实大同小异，只是材料分量少许不同。。
食谱：
材料：
1. 3 粒鸡蛋 (我用四粒较小粒的鸡蛋，但蛋味好像有点重，下次用3粒就够了。嘻！)
2. 125g 幼糖
3. 1/2茶匙班蓝香精
4. 125g 普通面粉，过筛
5. 1/4茶匙发粉
6. 适量的kaya
Ingredients:
1. 3 large eggs, bring to room temperature
2. 125g sugar
3. 1/2 tsp Pandan extract
1. 3 large eggs, bring to room temperature
2. 125g sugar
3. 1/2 tsp Pandan extract
4. 125g plain flour
5. 1/4 tsp baking powder
6. Kaya
jhling31 on May 23rd 2009 in 烘培
