栗蓉小山卷 （Japanese Roll with Chestnut Filling)

 最近一直看到小山卷出现。

想来应该已经风靡了很久，只是我这只井底蛙不知道外面吹什么风；

于是向无所不知的妹妹探听一下。

原来她已经早在4星期前就上画了；果然是手脚很快。

上网看看一下，才知道这小山卷的来头不小。

网上也有很多食谱，大同小异。

据大多数都是取自小山进的（好吃的西点秘诀）食谱。

看了看我常用的烤盘尺寸，最后选了Angela在好吃佬上载的食谱。

小山进大师的经典之作～栗子蓉小山卷，每天能卖掉2000条，

可怜我没口福吃原版，那至少也得试试自家的翻版吧？

那么，下次有机会吃到的话，我也能知道给自己打几分咯。

不错的体验，可以再接再厉，会再战一回。

Ingredients:

• (A) 95g egg yolks, 20g honey, 5g corn syrup
• (B) 115g egg whites, 50g fine sugar
• (C) 55g low protein flour 
• (D) 12g butter, 28g milk
• (E) 100g chestnuts puree, 70g whipping cream (whip the cream and add in chestnut puree, mixed well and chill before used)

Method:

1. Fill a sauce pan with water, and place over medium heat until boiled, lower the heat and let it simmering.
   Put (A) in a bowl and place the bowl over sauce pan, whisk all the time until the temperature is about 40°C. Continue beating (A) till pale. 
2. To make meringue, place egg whites in a clean bowl and beat until foamy. Add sugar and continue beating until soft peaks form.
3. Mixed one-third of egg whites mixture to the egg yolk mixture. 
4. Sift flour in (3) and mixed to combine.
5. Fold in the remaining 2/3 egg white using a spatula until well combined.
6. Heat up/ Warm (D) butter and milk then add to (5) and mix to incorporate.
7. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter. 
8. Bake in preheated oven at 180C for 18 mins.
9. When cake is done, remove from pan and place on a wire rack to cool.
10. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of chestnut whipping cream over bottom of sponge.
11. Gently roll up the sponge to make a Swiss roll. Wrap with clean baking paper tightly and chill in the fridge to allow the Swiss roll to set. Slice to serve.