Die Die Must Try Swiss Roll

這蛋卷參考中島真介Shinsuke Nakajima的精緻甜點總匯改編出來的，口感輕軟，蛋香樸鼻，非一般市售卷蛋可比。中島真介是日本Hotel New Otani新大谷飯店的糕餅主廚，曾與法國名餅師Pierre Herme共事。

做這蛋卷所用蛋黃極多，蛋黃的油份令蛋卷軟滑而所用的粟膠 (glucose)是幫助保持水份，要選用日本草莓配小糖打起的淡忌廉，才令整個蛋卷配合得天衣無縫 Die Die Must Try。最好你要有心理預備你的蛋白怎用！或許下回要貼一款用蛋白做的甜點吧。

Swiss Roll

Ingredients:

Egg                        233 g

Egg Yolk               115 g

Sugar                    100 g

Flour                      55 g

Cornstarch           17 g

Baking Powder     3 g

Melted Butter      35 g

Glucose                10 g

Vanilla                  As needed

Cream                 As needed

Strawberry           As needed

Method:

Melt the butter with glucose

Sieve the flour with baking powder and cornstarch

On a hot water bath beat together egg, sugar and egg yolk until reach 35℃

Beat the egg mixture until foamy

Add in butter and glucose liquid

Fold in Flour, Spread on tray

Bake in 170℃ oven for about 15 mins