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中島老師紅薯蛋糕卷

中島老師紅薯蛋糕卷的做法
8.0 综合评分 349 人做过这道菜收藏
唐栗子的厨房
唐栗子书到的那天让朋友点一个做给她，她就选了这个。紅薯是买的现成的路边推车卖的烤紅薯真是又甜又滑做馅太棒了。中岛老师的戚风好像都是这个配方的变化，所以也可以自己发挥一下，做些其他想吃的味道～烤盘28cm*28cm

用料

【蛋黃糊】
低筋粉	80g
黃蔗糖	30g
蛋黃	4個
菜籽油	2大勺
豆漿	2大勺
熟黑芝麻	2大勺
【蛋白霜】
蛋白	4個
黃蔗糖	40g
【紅薯餡】
紅薯	1個（200g）
黃蔗糖	1大勺
豆漿	2～3大勺

中島老師紅薯蛋糕卷的做法

准備工作：蛋白放入冰箱冷凍到周圍出現薄薄的冰大概十分鍾，裁好烤紙鋪好。
紅薯馅：紅薯去皮切块放入锅里加少量水蒸煮。煮熟加糖用料理机搅成泥，一点点加入豆漿做成奶油状。把紅薯泥倒入小锅中小火加热，同时用木铲不断搅拌直到部分水分蒸发，盛到盘子里冷却。
烤箱預熱190度
蛋黃糊做法：蛋黃中加入黃蔗糖、黑芝麻用打蛋器画圈搅拌。依次加入菜籽油、豆漿混合均匀。筛入低粉用打蛋器搅拌至没有结块。
打发蛋白霜：用电动打蛋器高速打发蛋白，打起粗泡后分三次加入黃蔗糖。打至硬性发泡。
在蛋黃糊中盛入一刮刀蛋白霜，用打蛋器充分混合，然后全部倒入蛋白霜中，用刮刀轻快的从盆底向上翻拌。拌到基本看不见蛋白霜的痕迹即可，动作要快
蛋糕糊倒入烤盤，在桌面上輕輕震一下。預熱190度烤15分鍾，出爐後脫模，放在冷卻架上冷卻。
揭掉烤纸上色的一面朝上，正对的一面留出约5cm宽的白边，其余抹上紅薯馅，从靠近自己的一边卷起，卷好后把最末端压在下方。用保鲜膜卷起入冰箱冷藏30～1个小时定型。

小貼士

材料有限黃蔗糖用的白糖，豆漿用的牛奶。
紅薯馅是烤紅薯直接捣烂的，不用加糖，有加点牛奶调稀一点点，也没称过就全用了。
菜譜步驟和書一樣，操作起來可以根據自己的習慣來。
用保鲜膜卷以后就完全不爱用油纸了，因为油纸滑，保鲜膜还能卷很紧！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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