![一款小清新的mango夹心瑞士卷](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/4d3/ac4/fe8/6510a68030a043d0c10ba7e.jpg_1280_1280_3_c35d.jpg)
话不多说,马上开始吧……👏👏👏
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/0ae/d04/9f5/4c21eaddc49823a7b9863ef.jpg_1080_0_40_a643.jpg)
以上👆这些都是瑞士卷所需的材料,首先蛋黄糊部分材料🈶️:蛋黄5颗,牛奶60克,油40克,细砂糖25克,低筋粉面90克,几滴香草精....接着蛋白霜部分材料🈶️:蛋白5颗,细砂糖45克,几滴柠檬汁..就这些了……马上开始吧……💁💁💁
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/037/881/8ac/13fd433987fb038b8d70194.jpg_1080_0_40_7f43.jpg)
首先先把鸡蛋的蛋黄和蛋白部分分离出来……
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/f03/088/bd6/5a281def867414e8bc45a88.jpg_1080_0_40_5248.jpg)
分好的蛋黄加入25克的细砂糖搅拌到完全融化..
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/613/a57/822/a981095847f873a3a811993.jpg_1080_0_40_37c8.jpg)
接着加入慢慢加入油,一边加入一边搅拌到完全和蛋黄融合在一起,然后加入牛奶继续搅拌均匀后,滴几滴香草精,最后分两次筛入过筛的低筋粉面,慢慢地搅拌到没有颗粒状,细腻光滑的状态……
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/576/4da/c46/52b2dae56074216c612854d.jpg_1080_0_40_975d.jpg)
接着打发蛋白霜部分...这次我们做的瑞士卷只需要打发到中性发泡就OK了……💁💁💁
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/6d8/8bb/ef9/403f3646d43fe8288f800d5.jpg_1080_0_40_6365.jpg)
蛋白用低速打发到体积增大到2.3倍左右时,滴几滴柠檬汁,继续用低速打发..
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/5cf/73b/02e/76f7fd97a8c77819e53c197.jpg_1080_0_40_ed29.jpg)
蛋白霜打发到出现粗泡状态时加入第一次的细砂糖,然后转中速继续打发...
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/5fb/7e9/3f1/d639d43978fda62c0a95654.jpg_1080_0_40_0fa3.jpg)
蛋白霜出现纹路时,加入第二次的细砂糖继续用中速打发..
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/e52/33a/da8/fbbdafe9b3ceeb9c4f715f9.jpg_1080_0_40_f0fc.jpg)
打发到湿性发泡时加入最后一次的细砂糖,转低速继续打发...
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/54a/ad0/7ae/0d2c9026077358910dcfd9c.jpg_1080_0_40_102e.jpg)
打发到中性发泡状态就OK了……不要再打发了,再打发就变成干性发泡了……
蛋黄糊和蛋白霜混合一起
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/9b0/300/1f5/1ded2cae083e755c794c358.jpg_1080_0_40_6859.jpg)
舀一半的蛋白霜加入蛋黄糊中用翻拌的手法,轻而慢地翻拌到完全均匀之后,倒入刚才剩下一半的蛋白霜中继续使用翻拌的手法搅拌到面糊细腻光滑状态就OK了
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/1f8/962/f2a/f6fd3883655b8153b906bdc.jpg_1080_0_40_b54e.jpg)
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/005/c2f/771/601d024a0adfaa6dcb28dc4.jpg_1080_0_40_3f75.jpg)
倒入烤盘中,表面涂抹平整后,震动几下把蛋糕糊里的气泡震出来..然后放入烤箱325度烤20分钟左右(大家根据自己家里的烤箱来调整,大概相差10度左右)
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/595/84e/b19/0cb031c0d6b5e19c93198ca.jpg_1080_0_40_a8e4.jpg)
烤好的蛋糕马上拿出来,震几下后,把四边的油纸撕开放凉备用……
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/2b2/ee8/f93/cdf245841c4b642534e53a2.jpg_1080_0_40_1a81.jpg)
放凉后用刀去掉不平整的四边,这样卷出来的蛋糕卷会比较整齐些...
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/d2d/6dd/552/3dad1f68691409c63e58bbe.jpg_1080_0_40_411c.jpg)
接着涂抹奶油,蛋糕卷的开端这边奶油可以涂抹厚点,尾端涂抹薄些...
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/828/05d/ab8/79e356d511e3814df4316ee.jpg_1080_0_40_80ca.jpg)
接着加入芒果和香蕉(本来只打算放芒果,今天的芒果太不给力了,所以用香蕉一起滥竽充数一下哈哈哈哈😂)然后慢慢地卷起来..一定要卷紧哦……
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/033/f7d/4f9/dbd4a2c6891efae287a5999.jpg_1080_0_40_0b03.jpg)
卷好的蛋糕卷放入冰箱冷藏1小时左右,冷藏是为了定型,这样待会切出来的蛋糕卷比较漂亮些……
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/709/db1/fa4/2d5aa065625193e4fc49374.jpg_1080_0_40_5520.jpg)
推荐无数次的coolwhip,今天再推荐一次,Walmart超市里买的,这款奶油比自己打发的淡奶油口感更加细腻光滑……我个人很喜欢💕
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/e17/1f0/02f/1e4438d3774f202059a3ed6.jpg_1080_0_40_eadd.jpg)
在家里材料紧缺的情况下做了这款瑞士卷🤦♀️🤦♀️🤦♀️,蛋糕卷从冰箱里拿出来后在蛋糕表面裱花,再加点水果装饰一下,如果有薄荷叶再放一些装饰一下更好看,可惜家里也没有🤦♀️🤦♀️🤦♀️,好了最后撒点糖粉就可以上桌了……哈哈哈
![](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/ugc/d2f/c55/33c/ff7ef2a907b6de1cea94bfc.jpg_1080_0_40_a85f.jpg)
喜欢做抹茶口味的瑞士卷,➕一小勺的抹茶粉到蛋黄糊中拌匀就是抹茶口味了……
好了终于写好了……希望大家喜欢💕
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