關於 can you bake swiss meringue ，我們在網路上蒐集到這些相關的討論、資訊與評價

Pull-apart cupcake cake製作過程分享
How to make a pull-apart cupcake cake )

表面上它是一個平平無奇的蛋糕, 但骨子裡它卻是由杯子蛋糕組成的pull-apart cupcake cake. 焗製小蛋糕只需時十五分鐘, 不用像大蛋糕般切片使用, 所以這款蛋糕製作比較省時. 唱完生日歌後不用花時間切及分配蛋糕, 更免去事後收拾及清洗食具之煩腦, 只要分開蛋糕便可直接食用, 連小朋友也可以自己照顧自己!

在此為大家奉上我的pull-apart cupcake cake製作過程, 以及棉花糖花的做法! 棉花糖花製作簡易, 閒時可預先大量製作將它們用密實盒收起存放冰箱以免棉花糖硬化, 到需要時才取出使用. 它們細細的, 用來裝飾迷你杯子蛋糕是不錯的選擇.

You may think this is an ordinary cake, but it’s not! This is a pull-apart cupcake cake that can be made and decorated in a jiffy. Rather than baking, cooling and slicing a regular-sized cake, it takes only 15 minutes to bake the cupcakes. To serve, just pull them apart and each guest gets an individual cupcake. There is no need to cut and serve the cake, and virtually no utensils to clean up afterwards! Kids (and adults of course) can serve themselves by simply pull apart the cupcakes they want. Isn't that a cool and mess-free idea?

Here is the making of my pull-apart cupcake cake as well as a mini tutorial for the marshmallow flowers I used for decoration. These flowers are in fact so simple to make that you can prepare them in bulk well in advance. Just store them all in an airtight container in the freezer until you need them. They are perfect decorations for mini cupcakes.

Pull-apart Cupcake Cake

(詳細圖解做法請進入圖片 Please click on each picture for detailed instructions)

棉花糖花材料 Materials for marshmallow flowers:
迷你棉花糖 Mini marshmallows
烘焙用的顏色砂糖 Sanding sugar
任何霜飾(最好跟蛋糕霜飾相同)或溶朱古力 Any frosting (preferably the same as the frosting on cake) or melted chocolate
塑形朱古力或M&M's朱古力豆 Modeling chocolate or M&M's

Pull-apart cupcake材料 Materials for pull-apart cupcake cake:
棉花糖花 Marshmallow flowers
用塑形朱古力(翻糖亦可)做成的英文字母 Modeling chocolate or fondant letters
己放涼的杯子蛋糕 Cupcakes, cooled
任何霜飾(我用咖啡味瑞士蛋白奶油霜, 食譜連結在底部) Frosting of your choice (I used espresso Swiss meringue buttercream, see links to recipe below)

備註 Notes：
1. 我用了九個小蛋糕, 可以按人數增減數量, 亦可排成不同形狀, 或用迷你小蛋糕
1. I used 9 regular cupcakes for this cake. You can make a cake with any amount of cupcakes and arrange them in any size or pattern. Using mini cupcakes is fine too.
2. 若小蛋糕高度不一致或中間有小山丘, 可預先將太高的部分用小刀削走
2. If you have dome-shaped or uneven-sized cupcakes, level the tops with a knife before frosting.
3. 以奶油霜作裝飾的蛋糕是室温食用的. 天氣不太熱的話可於室温保存兩至三天, 倘若擔心奶油霜變壞或溶化, 可將整個蛋糕放置雪櫃保存, 食用前二十至三十分鐘取出, 待小蛋糕及霜飾回温後可享用
3. Buttercream cakes are served at room temperature. They can be kept at room temperature for 2 to 3 days if weather is not too hot. If you worry about the frosting being melted or spoiled you may store the finished cake in the fridge. Let it sit at room temperature for 20 to 30 minutes before serving.
4. 簡易朱古力杯子蛋糕食譜 Recipes for Easy Chocolate Cupcake:
https://www.facebook.com/ECBakes/posts/753363278053572
5. 減糖配方瑞士蛋白奶油霜食譜 Recipe for Swiss Meringue Buttercream:
https://www.facebook.com/ECBakes/posts/746045415452025

We made a yule log that looks like a real log! All you need to do is bake and roll.
This can be made very easily, but it looks plain after it's done, so try decorating it with Christmas decorations.
For a crispier texture, we recommend leaving it to sit until the following day.
* Recipe *
1. Divide 120g of bitter chocolate and dissolve in hot water.
2. Separate 4 eggs into egg white and yolk.
3. Add 25g of sugar to the egg whites and whisk with a hand mixer to make a hard meringue.
4. Add 25g of sugar to the yolk and mix until it's whitish. You can use the hand mixer you used in step 3 as it is.
5. Put the results of step 4 into step 1, and mix with a rubber spatula.
6. Add 10g of almond powder and mix.
7. Add 1/3 of the results of 3 to 6, and mix well. Add the rest and mix, avoiding popping the bubbles.
8. Pour it into a square top plate measuring 30cm with an oven sheet and make sure it's level.
9. Bake for 23 minutes in an oven preheated to 160 degrees.
10. Leave it on the top plate without anything on top, and let it cool.
11. When the result of step 10 has cooled completely, place in a rolling mat and turn it upside down gently. Remove the sheet.
12. Apply 200ml of whipped cream. Apply 3cm at the end of the side that will get rolled, and 1cm on the other 3 sides. It is better to add more at the front and less at the end.
13. Roll it.
14. Let it cool down in the refrigerator for about an hour. Cut the sides off a 500ml plastic bottle, insert it, let it cool down and it'll come out round.
15. All done! Sprinkle powdered sugar to your liking.

Warm a knife with hot water, wipe away the moisture and cut it cleanly.
Don't forget to wipe off the cream from the knife every time you cut!

Make this and you won't have to buy a Christmas Cake this year!

焼いて巻くだけでできる、本物の丸太みたいなブッシュドノエルを作りました。
作り方もシンプルですが、できあがりも素朴なので、ピックなどでクリスマスらしい飾り付けをしてみてください。
小麦粉を使わないロールケーキ、カサッとした食感を楽しむには当日が、しっとりがお好みなら翌日がオススメです。

*レシピ*
１．ビターチョコレート 120gを割り、湯煎で溶かす。
２．卵 4個を卵白と卵黄に分ける。
３．卵白に砂糖 25gを入れハンドミキサーで泡立て、かたいメレンゲを作る。
４．卵黄に砂糖 25gを入れ、白っぽくなるまで混ぜる。３で使ったハンドミキサーをそのまま使って大丈夫です。
５．４に１を入れゴムベラで混ぜる。
６．アーモンドプードル 10gも入れ混ぜる。
７．６に３の1/3の量を加えよく混ぜる。残りも加え泡をつぶさないように混ぜる。
８．オーブンシートを敷いた30センチ角の天板に流し入れ、平にならす。
９．160度に予熱したオーブンで23分焼く。
１０．なにも被せないで、天板のまま冷ます。
１１．１０が完全に冷めたら、マキス代わりのオーブンシートをのせ、そっとひっくり返す。シートを剥がす。
１２．固めに泡立てた 生クリーム 200mlを塗る。巻き終わりは3センチ、ほか3辺は1センチ残して塗る。手前は厚め、巻き終わりは薄めを意識して塗ると良い。
１３．くるくると巻く。
１４．冷蔵庫で1時間ほど冷やす。500mlのペットボトルを切って作った台に入れて冷やすと丸く形よく仕上がる。
１５．でけた。お好みで粉糖を振りかける。
ナイフを湯で温め、水分を拭きとったナイフで切り分けるとキレイに切れます。切り分ける都度、ナイフについたクリームをキレイに拭き取ることも忘れずに！
今年のクリスマスケーキは買わなくていいかも。（買うけど）

#Christmas #Holiday #RollCake #Recipe

these are swiss meringue cookies that mean It's not raw egg whites. crispy melt in your mouth but you can bake it little less to make chewy as well.

Products I use on my channel:
AMAZON US: https://www.amazon.com/shop/cookingadream
AMAZON UK: https://amzn.to/2RkDjbf
FOR INDIA: http://amzn.to/2GbQ41d


SUPPORT me: https://www.paypal.me/cookingadream

When you make it send me a photo on
Facebook: https://www.facebook.com/cookingadream/
Instagram: https://www.instagram.com/cooking_a_dream/
Twitter: https://twitter.com/cookingadream
Tumblr: https://cookingadream.tumblr.com/
Pinterest: https://www.pinterest.com/cookingadream/pins/
Visit website for more: http://www.cookingadream.com/
Email: [email protected]

Ingredients:
2 egg whites(66g)
1/2 cup sugar(90g)
pinch of salt
1/4 tsp cream of tartar or vinegar

bake for 90 mins to 110mins at 100°C (212°F) depending on the thickness of your cookies. If you want chewy bake 30 mins less.

notes:
1.do not stop whisking once egg white starts to heat up otherwise egg will be cooked at the bottom.

2.. don't increase the baking temperature, you don't want to brown the cookies.
3. turn the baking tray in between for even baking.




music: Saying Goodbye In The Rain (piano) by Jelsonic is licensed under a Attribution License.

Swiss roll with biscuit texture.It's crispy and tastes really good.
However, if you bake it too much the texture will be so dry and it'll be hard to roll, and if you bake it for too short time, the texture will be sticky.So I recommend you to bake it once as a test.
You can also bake small pieces of biscuit texture and put cream between these, it's delicious too!
Please visit my instagram too!
instagram
https://www.instagram.com/ kafemaru/
ビスキュイ生地のロールケーキです。
共立ての生地とは違った美味しさがあります。
表面が少し割れて、、、さくさくっと本当に美味しい生地です。
これが焼けると、町のケーキ屋さん(？)みたなケーキが出来ますよ♡インスタにも遊びに来てね!
instagram
https://www.instagram.com/kafemaru/

【Ingredients】 for two 9.8×9.8inch (25×25cm)baking pan
●Dough
2 Egg white
2 Egg yolk
60g(2.1oz) Granulated sugar→(half for egg yolk, another half for egg white)
60g(2.1oz) Cake flour
Powdered sugar
Whipped cream
(add 15g sugar to 150g fresh cream and beat)
※Strawberry、 yellow peach、 kiwi
※pastry bag with a 0.4inch round tip
【Directions】
①Divide eggs into egg yolks and egg whites. Cool the egg whites well.
②Put the egg yolks into a bowl and add sugar(half), and mix until it is white.
③Next, make meringue.
Beat the cooled egg white with a hand mixer at the low speed, when it starts having lines of the hand mixer, add the first 1/3 of sugar and beat it at the high speed.
④When it's mixed well and its tip stands, add the second 1/3 of sugar.
(after adding sugar, the meringue gets loose once)
⑤Add the last 1/3 of sugar and make good meringue.
⑥Add the egg yolk from ② to the meringue and mix it with a rubber spatula.
⑦Add shifted cake flour and mix.
⑧Put the mixture in a pastry bag with round-shaped tip, and squeeze on the baking sheet lined with baking paper.
(if you leave about 3mm space between them, the dough will be lumpy and pretty when they're baked)
⑨Sprinkle powdered sugar on the squeezed dough.
First, sprinkle lightly and after the sugar disappears, sprinkle more.
⑩Preheat the oven at 180°C and bake it for 11~13 min. When the surface is brown, it's done.
⑪When it's baked, cool it on a cake cooler.
⑫When it's cool, take it out the baking paper and spread whippea cream on the flat face.
⑬Roll it with your favorite fruits and cool it in the fridge.
⑭Cut it into pieces and serve!
【材料】25×25cm 天板　2枚分
●生地
卵白　2個
卵黄　2個
グラニュー糖　60g(卵黄と卵白に半量ずつ使用)
薄力粉　60g
粉糖
ホイップクリーム　
（生クリーム150gに大さじ1の砂糖を加えて立てる）
※苺、黄桃、キウイ
※1cm丸口金を使用
【作り方】
①卵は、卵黄と卵白に分けて、卵白はよく冷やしておく。
②ボウルに卵黄を入れて、砂糖（半量）を加えたら、白っぽくなるまでよくまぜる。
②次にメレンゲを作る。よく冷やした卵白をハンドミキサーの低速でほぐし、卵白に筋が出てきたら砂糖(1回目の砂糖)を加えて
高速で立てる。砂糖は、三回に分けて加える。
③砂糖がなじんで角が立てば2回目の砂糖を加えて立てる。（砂糖を加えると、一旦メレンゲが緩む)
④最後の砂糖を加えてしっかりとしたメレンゲを立てる。
⑤このメレンゲに、②の卵黄を加えてゴムベラで混ぜる。
⑥薄力粉をふるって加えて、混ぜる。
⑦丸口金をつけた絞り袋にこの生地を入れて、オーブンシートを敷いた天板に絞っていく。
(このとき、3mmほど間隔を空けながら絞ると、焼き上がりがポコポコってして可愛らしい)
⑧粉糖をふる。
一度目は軽くふり、それが消えて無くなったら、二度目は多めに粉糖をふる。
⑨オーブンを180℃に予熱後、11～13分、表面に焼き色がつけば焼き上がり。
(生地の下に厚紙など一枚入れておくといいです)
⑩焼けたら、網の上で冷ましておく。
⑪生地が冷めたら、紙から外して平らな方にホイップクリームを塗る。
⑫好みのフルーツと共に巻いて、形を調えたら落ち着くまで冷蔵庫で冷やす。
⑬好きな厚さにカットして召し上がれ～♪
memo
・上記のレシピで天板2枚分絞れます。卵1個で作ってみましたが、メレンゲ等の見極めが分かりにくいので、作りやすい卵2個レシピにしています。