榴莲小山卷 （Durian Japanese Roll)

最近脑子不太好使，人也懒散。
每天一大堆的计划想做这个，想做那个，却好像一事无成。
已经过了大半个冬天，我好像还处于冬眠状况；
享受着我的睡眠，韩剧，书本。
对于上帖子那份热忱暂时是提不起劲。
朋友邀约来个ladies night。这可是洋妞的玩意儿；我不曾参与。
以前是孩子还小，觉得不可开溜；即使去了心里总惦记着孩子，实在没趣。
现在觉得年纪大了，在家总比在外“野”好多多 ；）
但是，都是些好朋友，再野也有个谱，所以我赴约了。
这班朋友都是榴莲迷，我投其所好，就来个榴莲小山卷。
在再中间卷入榴莲肉，haha....我自己是不吃的啦，
看着她们吃的样子也是我最享受的时刻。
榴莲真有这么好吃吗？很难想像。。。
更刺激的是几个女人就这样耗在餐厅里直到人家打烊。
出来后，就在冷冷的星空下，露天停车场继续站着吃我的小山卷。
这画面我还是头一回经历。
很有意思的夜晚。我会回味的。

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 durian puree, 70g whipping cream (whip the cream and add in durian 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 durian 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.