優格戚風蛋糕卷

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發表者:陳茵綿
來源:布布優格社團討論連結

優格戚風蛋糕卷

#優格戚風蛋糕片
#異麥芽水切優格
#好市多藍莓果粒

異麥芽水切優格(異麥芽優格起司):水切優格因為過濾掉乳清(水份),口感雖紮實,但滑順度偏弱,建議加入適量異麥芽寡糖在水切盒中,拌勻後繼續放置過濾一段時間,將異麥芽寡糖的水份濾除,只取其固形物。這樣的異麥芽水切優格 吃起來滑順濃郁,當抹醬的滑順度佳,微甜風味使更順口。尤其布布鮮奶優格有微微的養樂多風味,整體風味更升級。

優格戚風蛋糕片,請參考:
http://www.bubuyogurt.com/2016/08/blog-post.html?m=1

水切優格的介紹和製作方法,請參考:
http://www.bubuyogurt.com/2017/03/greek-yogurt-diy.html?m=1

蛋糕卷的新手製作入門:
  1. 先順利成功烤出平整、柔軟的蛋糕片
  2. 夾餡先以 薄型餡料為主,例如:異麥芽優格醬、異麥芽奶油糖霜醬、各式水果水切優格醬⋯,先掌握捲蛋糕片時的施力方向手感技巧。等熟悉後再慢慢進階厚型餡料,例如:生乳鮮奶油、奶凍、水果、水切優格鮮奶油霜⋯。
  3. 蛋糕捲好之後,確實密封好,低溫冷藏使蛋糕組織水份回潮,熟成後的蛋糕組織最柔軟、細緻,風味也最融合。
這款藍莓果乾 保留些微水份,使用時直接和異麥芽水切優格一起捲入蛋糕中,放置隔夜,果乾會吸收夾餡水份 並與之融合。

整體蛋糕吃起來非常保濕柔軟,甜度低、熱量低,好吃又健康,非常推薦給喜歡健康點心的社員朋友們。

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布布優格: 優格戚風蛋糕卷
優格戚風蛋糕卷
先順利成功烤出平整、柔軟的蛋糕片。夾餡先以 薄型餡料為主,例如:異麥芽優格醬、異麥芽奶油糖霜醬、各式水果水切優格醬⋯,先掌握捲蛋糕片時的施力方向手感技巧。等熟悉後再慢慢進階厚型餡料,例如:生乳鮮奶油、奶凍、水果、水切優格鮮奶油霜⋯。
https://3.bp.blogspot.com/-vFLbLvIRn9Q/WUZ_wFNd5QI/AAAAAAAAAW8/BqnYmhUNsmo7pHcEw71H-jMvBWa3g3_rQCLcBGAs/s640/yogurt-chiffon-cake4.jpg
https://3.bp.blogspot.com/-vFLbLvIRn9Q/WUZ_wFNd5QI/AAAAAAAAAW8/BqnYmhUNsmo7pHcEw71H-jMvBWa3g3_rQCLcBGAs/s72-c/yogurt-chiffon-cake4.jpg
布布優格
https://www.bubuyogurt.com/2017/06/yogurt-chiffon-cake.html
https://www.bubuyogurt.com/
https://www.bubuyogurt.com/
https://www.bubuyogurt.com/2017/06/yogurt-chiffon-cake.html
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