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咖啡奶油蛋糕卷

咖啡奶油蛋糕卷的做法
7.8 综合评分 105 人做过这道菜收藏
妍色的厨房
妍色因为喜欢蛋糕卷，所以日本的蛋糕卷书没少买，但是因为语言不灵光，很多东西看不懂也没动手，还好那天来了懂日语的朋友，赶紧让她帮我看看不懂的地方。
今天這個咖啡蛋糕卷的蛋糕片部分，來自津田陽子的蛋糕卷書中的一個配方，是基本款的延伸，添加了濃稠的咖啡精在蛋黃裏，餡料是我隨意打制的，我用的咖啡是馬來西亞的舊街場咖啡，榛果口味的，成品非常非常好吃。
片片是蛋糕卷放在冰箱第二天拍的，發現第二天拍蛋糕卷沒什麽問題，但是組織會稍顯緊密～但是涼涼的蛋糕卷可是很好吃，放在冰箱裏的保鮮盒裏，即使2-3天也沒問題。
烘焙愉快，我要接著去研究蛋糕卷喽～

用料1 (蛋糕片)

低筋面粉	40g
無鹽黃油	40g
蛋黃	5個
綿白糖	20g
速溶咖啡粉	15g
熱水	3-5g
蛋白	4個
綿白糖	70g

用料2 (餡料)

安佳鮮奶油	250g
細砂糖	8g
速溶咖啡粉	約10g

咖啡奶油蛋糕卷的做法

分离蛋黃蛋白，蛋白暂放冷藏保存。混合咖啡粉和水备用，低筋面粉提前过筛一次。無鹽黃油隔熱水融化，保持在40度左右的温度。蛋黃+20g綿白糖，搅打至粘稠，发白，体积膨胀；然后加入混合好的粘稠咖啡液搅拌均匀
冷藏室取出蛋白，一次性加入70g綿白糖，用手动或电动打蛋器，搅打至顺滑，白色的蛋白。大概需要3-5分钟时间，打到捞起没有凝固在打蛋器上，而是缓缓从打蛋器上落下，落在盆中形成的纹理不变
步驟1加入步驟2中，用手動打蛋器將二者撈起拌勻（並不是攪拌，也是無規則的撈著拌）
篩入低筋面粉，用橡皮刮刀翻拌均勻，均勻即可
接著將融化的黃油倒在刮刀上，快速的翻拌均勻
倒入鋪有烘焙紙的烤盤中，稍刮平，拍烤盤底部一次，放入預熱好的烤箱中下層，190度，我烤12分鍾。出爐後馬上離開烤盤，放在網架上涼，撕去烘焙紙
鮮奶油+糖基本打法，然後加入咖啡粉打發至凝固，適合塗抹蛋糕卷的硬度
奶油塗抹在蛋糕片上，橫卷豎卷都行，但是起始端奶油要塗滿，厚一些
蛋糕片卷起，用烘焙紙固定，包住。放入冷藏30分鍾後再切塊

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