戚风蛋糕卷【cc】咸奶油霜的做法和食谱Chiffon Cake Roll，Salty Buttercream recipe

戚风蛋糕卷
（28*28cm方盘）

食谱：

鸡蛋4个（60～65克/个）

蛋白部分：
蛋白4个
细砂糖42克

蛋黄糊：
牛奶55克
食用油45克
盐0.5克
细砂糖12克
低筋面粉70克
蛋黄4个

烘焙温度：
150°C
家庭烤箱下层（或中下层）
30分钟
*具体温度请根据自家烤箱火力情况调节

咸奶油食谱：
无盐黄油50克（软化）
细砂糖15克
海盐2克（或普通盐）
淡奶油150克（常温）
*如气温低，遇黄油和淡奶油搅打分离，可以隔热水搅打至开始出现纹理后，从热水里取来继续搅打到蓬松有光泽，有明显纹路）

Chiffon Cake Roll
(28*28cm Bakeware）

recipe:

4 eggs (60～65g/each egg)

Protein part:
egg whites *4
caster sugar 52g

Egg yolk paste:
milk.55g
Cooking oil 45g
Salt 0.5 g
caster sugar 12g
Cake flour 70g
egg yolks*4

Baking temperature:
150°C
Lower level of household oven (or middle and lower level)
30 minutes
*Please adjust the specific temperature according to the firepower of your own oven

Salty Butter cream Recipe:
Unsalted butter (softened) 50g
Caster sugar 15g
Sea salt (or ordinary salt) 2g
Whipping cream (room temperature) 150g

*If the temperature is low, when the butter and whipping cream are whipped and separated, it can be whipped with insulated hot water until the texture begins to appear, then take it from the hot water and continue whipping until it is fluffy and shiny, with obvious lines)