郁金香彩绘(Tulips Galore)❤~花生浆瑞士卷(Peanut Butter Swiss Roll)

~~我的第二个郁金香彩绘❤~花生浆瑞士卷~~ 虽然卷得裂痕，可是很好吃的哦！！

食谱参考：《Y3K My Secret Recipes Series By Coco Kong (Page 23)》

材料A:

全蛋 (Eggs) —3粒

混合海面蛋糕粉（盒装）(Sponge Cake Mix Flour (Package)) — 150g

清水 (Water) — 20ml

蜜糖 (Honey)— 1 tbsp

蛋糕稳定剂 (Ovalette) — 10g

材料B:

票米油 (Corn Oil) — 30ml

彩绘颜色材料：

材料C:

Crisco牌白油或牛油 (Crisco Shortening or Butter) — 20g

糖分 (Icing Sugar) — 20g

普通面粉 (Plain Flour) — 20g

蛋白 (Egg White) — 20g

材料D:

蓝色素 (Little Blue Colouring) — 各少许

黄色素 (Yellow Colouring) — 各少许

褐色素 (Brown Colouring) — 各少许

材料E:

画好图案的蛋糕纸1张 (10" x 10") 参考右图

馅料: (混合均匀,放进冰箱至稍微疑固)

鲜奶油(打发) (Fresh Cream (Whisk) —60g

蜜糖 (Honey) —1 tbsp

用具

瑞士卷铝模 (Cake Pan) (10"x10"x1") —1

小张蛋糕纸 (Greaseproof paper) (10"x10") —1

大张蛋糕纸 (Greaseproof paper) (14"x16") —1

小型挤花带 (Small Piping Bags) —2

牙签 (Toothpicks) — Few

做法：
1。预热烘炉上下200C，烘炉不可以开风扇。
     (Preheat oven to 200C using top and bottom heat but turn off oven fan.)
 2。将铝模里面搽牛油和铺好(E)料后，再搽牛油是蛋糕易取出（有图案的部分需要多搽些牛
     油），备用。
     (Grease cake pan with butter and line base with paper from ingredient (E). Next, grease paper surface 
      once more for easy removal of baked cake. (you may need to grease very well the areas where picture 
      novelty start.) 
3。海面蛋糕做法：在大碗内放入(A)料，用手握搅拌机器以快速搅打至浓后，提起搅拌器看蛋糕
     过1~2秒后会慢慢留下到面湖上及可看到有纹路在面糊上即可，加入(B)料，用说塑胶刮刀伴
     匀，备用。
     (To make sponge cake: In a large bowl, place in ingredient (A). Whisk with an electric Hand-held beater 
      till mixture is thick. Lift up beater for a few seconds, it should leaves a trail. Fold in ingredient (B) using a 
      rubber spatula, set aside. )
4。彩绘糊做法：在大碗内放入(C)料拌匀至无颗粒，分成两等分，各别滴入蓝和黄色素拌匀，舀
    入挤花袋，放入(2)的图案，在舀入(3)稍微刮平表面和轻敲一下铝模底部，以排出空气。
    (To prepare batter for pictures: In a large bowl, place in ingredient (C), beat till batter is free of lumps. 
     Divide into two portions, colour one blue and the other yellow from ingredient (D). Spoon into piping 
     bags, pipe onto areas alloted for pictures of no. (2). Next, ladle in no (3) and gently level surface. Tap 
     cake pan lightly on table top to break large air bubbles.
5。将(4)放进(1)烘10-12分钟至蛋糕体边缘稍微离模及熟透取出，马上用小刀刮边缘，铺上小张
     蛋糕纸反扣脱模放在网架，掀起有图案的蛋糕纸丢掉，用牙签沾上褐色素点成双眼，触角和
     纹路，再用布盖好待完全凉透。
     (Bake no. (4) in oven of no. (1) for 10-12 minutes till edges of the cake come away from the sides of the 
      pan, remove from oven. Run a small knife all round the pan and trim edges. Invert cake onto a small 
      piece of greaseproof toothpick to dip into brown colouring and dot the bee's eyes, feelers and body 
      lines. Cover with dry tea towel to prevent it from drying out as a cold hard cake will break when you try 
      to roll it, cool very well.)
6。将(5)表面铺上大张的蛋糕纸，在反扣放在桌子，掀起小张蛋糕纸丢掉，将蛋糕前后两端向外
     斜切，稍微横切数刀但不切断后（可方便卷起），在前断（想着自己开始卷的位置）搽厚鲜奶油
     到尾断较薄，拉起蛋糕纸用拇指包好，左右两边扭转成糖果形。
     (Invert cake onto a big piece of greaseproof paper on table top. Remove the small greaseproof paper. 
      Trim edges of front and back to a tapering style. Make a few slits on cake ends to ensure an easier 
      rolling. Spread a thicker filing when you start but thin out filling as you come to the end. Pull up 
      greaseproof paper and roll up cake using thumbs to press down. Once done, wrap it with greaseproof 
      paper, twisting both ends together.) 
7。将(6)放进冰箱冷藏30-60分钟至馅料结实，切块享用。
     (Keep roll of no. (6) chilled for 30-60 minutes till firm. Slice to serve.)