飓风瑞士卷
蛋黄 ~ 4粒
玉米油 ~ 40克
鮮奶 ~ 55克
低筋面粉 ~ 70克 (过筛)
1汤匙 可可粉+1汤匙热水搅拌均匀
蛋白 ~ 4粒
白米醋 ～ 几滴
细砂糖 ~ 50克
馅料：50-60克 奶油起司加10克有机蔗糖/细砂糖打发即可
做法 ~
1. 将玉米油及鮮奶搅拌至融合。
2, 加入蛋黄继续搅拌至融合。
3. 加入低筋面粉，用手握打蛋器充分搅拌均匀至无颗粒状。然后将面糊分成两份，将一份面糊和可可浆混合均匀。
4. 蛋白用电动打蛋器以中速打散，加入1/3的细砂糖以中速拌打，打至蛋白体积膨大一赔，再加入2/3的细砂糖以最快速打至硬性发泡。(蛋白霜尖峰下垂)
5. 取1/3的蛋白霜放入蛋黄糊中，用橡皮刮刀上下翻拌均匀。
6. 拌好的面糊倒入剩下的2/3蛋白霜里，使用切拌及翻拌的方式，拌至蛋白与面糊完全融合。
7. 准备9寸 x 9寸 的烤盆周边铺上烘焙油纸。
8. 然后将蛋白霜分成两份，一份拌入白面糊里，用橡皮刮刀翻拌均匀。剩下的蛋白霜拌入可可面糊里，翻拌均匀即可。
9. 将原味蛋糊倒入烤盘内，用刮刀抹平。然后慢慢的倒上巧克力糊，再用刮刀轻轻的抹平即可。
10. 用手指系粗勺的顶端或手指（要深入面糊底）在烤盘的左侧往右侧不停的画上下画直线，然后再画上横行线。
11. 送入预热烤箱摄氏180度烤约15 – 17分中左右。
12. 蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，底部（巧克力面向下）放上一张干净烘焙纸，待凉。
13. 然后将蛋糕四边切整齐，涂上内陷。把蛋糕卷起来，用油纸包好放人冰箱冷藏1或2小时后即可切片品尝。
Hurricane Swiss Roll
Ingredients:
4 egg yolks
40 g corn oil (i used rice bran oil)
55g fresh milk
70g cake flour or plain flour sifted
1 tbsp cocoa powder mix with 1 tbsp hot water = cocoa paste
4 egg whites
Few drops rice vinegar
50 g caster sugar
Filling: 50-60g Cream cheese + 10 grams of organic cane sugar / fine sugar, beat till sugar is dissolved.
Steps:
1) Preheat oven at 180 deg C. Line 9 x 9 inch baking tray with parchment paper.
2) In a large bowl, mix egg yolks, corn oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again. Divide egg yolk batter into two portions and blend the cocoa paste into one of the egg yolk batter.
3) Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.
4) Gently fold half of the meringue to the egg yolk batter and cocoa batter with a spatula.
5) Pour the plain batter on lined baking tray. Then gently pour cocoa batter on top of the plain batter and spread evenly with a spatula.
6) Draw lines closely for the baking tray top and down. to and fro (with a ladle handle or use your index finger), then repeat the lines vertically.
7) Bake in preheated oven 180 deg for about 15 to 17 minutes.
8) Remove baking baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below (chocolate side at the bottom).
9) Trim off the sides of the cake and spread filling, then roll up the cake and chill in the refrigerator for a 1-2 hours before serving.
Banana Pikelets (Pancake)
(recipe by Yen Li)
Ingredients:
1 ripe Banana (about 45g)
80ml fresh milk
1 tbsp olive oil / rice bran oil / melted butter
1/3 cup cake flour (Can use self raising flour and omit baking powder)
1/2 tsp aluminium free baking powder
1 egg (about 1/3cup size)
1/2 tbsp sugar/honey
Steps:
1) blend everything except the flour and baking powder with hand blender for 5 seconds.
2) add in flour and baking powder, stir well.
3) heat pan with little olive oil and wipe off with kitchen towel.
4) place the pan onto a damp cloth or water to cool down, return to fire
5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake.
6 ) cook for another 30 seconds and done.
7) repeat steps 4-6 until all batter is finished ( I make 4 rounds)
P/S:
1) The above recipe yield 16 small pikelets, using same volume of batter, pikelet size will be more evenly ~
2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.
3 ) Always use the smallest fire to avoid burnt.
4 ) I am using 32cm pan which can cook 4 pikelets at the same time.
5 ) To make nice pikelets, the cool down process must not skip!!
香蕉煎餅
材料：
1條 熟香蕉（約45克）
80毫升 鮮牛奶
1湯匙 橄欖油/米糠油/酥油
1/3杯 低筋麵粉（可以用自發麵粉，並省略泡打粉）
1/2茶匙 無鋁泡打粉
1個 雞蛋
1/2湯匙 糖/蜂蜜
做法：
1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。（打5秒）
2) 加入麵粉和泡打粉，攪拌均勻。
3) 加少许油在熱的平底鍋里，再用厨房纸巾擦匀。
4) 將平底鍋放在濕布上降溫，再放回炉上。（全程用小火）
5) 用１汤匙的量匙，分别挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子并可以翻面了。（我家的锅一次可以煎4片）
6) 翻面之後也同樣煎半分鐘左右即可出鍋。
7) 重複步驟 4-6 ，直到麵糊全部用完。（我一共做4次）
～＊＊本人的小貼士＊＊～
1）以上食譜大約可以做16個小小的鬆餅，每次勺同樣的分量，鬆餅的大小就會比較均勻啦~
2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。
3）一定要用最小火。火一大就容易煎焦。
4）我家平底鍋是32cm的，可以一次煎四塊。
5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。
