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成品: 1 個 (Tray: 23 x23 cm)
For 1 pc (Tray: 23X23cm)
難度: 入門
Difficulty: Beginners
所需時間: 30 分鍾
Cooking Time: 30 mins
For 1 pc (Tray: 23X23cm)
難度: 入門
Difficulty: Beginners
所需時間: 30 分鍾
Cooking Time: 30 mins
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材料 Ingredients
蛋糕卷 Sponge Cake
60g 低筋麵粉 Cake Flour
192g 雞蛋 Whole egg
88g 砂糖 White Sugar
21g 葡萄糖漿 Glucose syrup
QS (適量) 糖霜/糖粉 Icing Sugar （洒面）
蛋糕卷 Sponge Cake
60g 低筋麵粉 Cake Flour
192g 雞蛋 Whole egg
88g 砂糖 White Sugar
21g 葡萄糖漿 Glucose syrup
QS (適量) 糖霜/糖粉 Icing Sugar （洒面）
紅豆餡 Red Bean Paste
100g 自制紅豆泥 Red Bean Paste
QS (適量) 麥芽糖或砂糖 Maltose or white sugar
QS (適量) 清水 Water
(水是來控制稠密度，砂糖是控制甜度）
(water is for the thickness, and sugar is for adjust sweetness only)
100g 自制紅豆泥 Red Bean Paste
QS (適量) 麥芽糖或砂糖 Maltose or white sugar
QS (適量) 清水 Water
(水是來控制稠密度，砂糖是控制甜度）
(water is for the thickness, and sugar is for adjust sweetness only)
芋泥 Taro Paste
0.5 pc 半個 芋頭 Taro
90g 棷奶 Coconut Milk
QS (適量) 水/牛奶 (修正) Water/ Milk (For adjustment)
0.5 pc 半個 芋頭 Taro
90g 棷奶 Coconut Milk
QS (適量) 水/牛奶 (修正) Water/ Milk (For adjustment)
做法 – Methods:
1 先制作紅豆餡, 加入適量糖作調味, 制作方法:
Make the red bean paste, add the sugar and water for adjustment, How to do it:
https://youtu.be/TPI-LjaqtqU
https://www.facebook.com/Smallhousecooking/posts/153914856108667
或去日資超市, 買現成紅豆泥
Or buy it directly in Japanese shop
1 先制作紅豆餡, 加入適量糖作調味, 制作方法:
Make the red bean paste, add the sugar and water for adjustment, How to do it:
https://youtu.be/TPI-LjaqtqU
https://www.facebook.com/Smallhousecooking/posts/153914856108667
或去日資超市, 買現成紅豆泥
Or buy it directly in Japanese shop
2 制作芋泥:
芋頭切粒, 蒸30分鍾, 加入棷奶, 水/牛奶 用攪拌器，打為蓉
Taro Paste:
Taro cut into small pieces, Steam for 30 mins, Add all to in the Blender and blend to paste
芋頭切粒, 蒸30分鍾, 加入棷奶, 水/牛奶 用攪拌器，打為蓉
Taro Paste:
Taro cut into small pieces, Steam for 30 mins, Add all to in the Blender and blend to paste
3 制作蛋糕體
雞蛋打散，加入白糖, 葡萄糖漿 , 打發至絲帶狀, 再加入麵粉混合
Sponge Cake
Mix the egg with sugar and Glucose syrup in, Whip into ribbon stage, Fold in the sieved flour
雞蛋打散，加入白糖, 葡萄糖漿 , 打發至絲帶狀, 再加入麵粉混合
Sponge Cake
Mix the egg with sugar and Glucose syrup in, Whip into ribbon stage, Fold in the sieved flour
4 預熱230'C, 焗200'C, 10-12分鍾
Prepare to 230'C, Bake at 200'C 10-12mins until it is golden color
Prepare to 230'C, Bake at 200'C 10-12mins until it is golden color
5 組合
蛋糕體先放涼, 加入適量紅豆泥 及芋泥, 慢慢卷動 (收口向下), 放入冰箱 1天
Asembly
Sponge Cool Down, Place the Red Bean and Taro Paste in, Roll it, Key at down, Put in the Fridge for 1 day
蛋糕體先放涼, 加入適量紅豆泥 及芋泥, 慢慢卷動 (收口向下), 放入冰箱 1天
Asembly
Sponge Cool Down, Place the Red Bean and Taro Paste in, Roll it, Key at down, Put in the Fridge for 1 day
6 切走兩旁部份
Cut off both side
Cut off both side
完成
Finished
Finished
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