Starting from the end of October, the winter holidays can bring in one sugar crash after another, especially when even our hot chocolate drinks are packed with sugar. Miyee Woon of Miyee美颐@家KITCHEN shared with us a recipe that’s light on sugar for a dessert alternative that won’t send you or your kids down a sugar slide. Woon’s daughter Carol, age 9, attends Fang Cao Di International School Section in Grade 3 and joined Woon to make these sweet rolls at the café in Funwork (CBD area), where Woon and Perlita Pengson founded R3 Discovery, a place for children to delve into reading.
Ingredients 原料
For the cake:
制作蛋糕所需食材：
40g Sugar糖
80g Flour面粉
30 ml Cooking oil食用油
4 cold eggs鸡蛋
65g Yogurt酸奶
For the cream:
制作奶油所需食材：
100g of Millac Dairy
Whipping Cream
英国进口蓝风车淡奶油
15g sugar糖
Instructions 制作方法：
1. Separate yolks from whites; set aside whites. Add 20g of sugar into yolk and whip. Add oil then yogurt. Add flour through a sifter. Consistency should be runny, not gloppy; add a small amount of water if consistency is not right. Set aside. 将蛋黄与蛋清分离；蛋白放一边稍后使用。在蛋黄中加入20g糖，搅拌均匀。在蛋液中加入食用油和酸奶。加入筛子筛后的细面粉。保持蛋液为液态，加入少量的水防止变稠。搅拌好后搁置一边。
2. Taking whites, add 20g of sugar and whip into a meringue. Fold whites mixture into yolks mixture.取蛋白，加入20g糖，搅拌成蛋白糖霜。将蛋白糖霜倒入蛋黄混合物，将两者混合起来。
3. Separate cake mix into the amount of colors you want and add drops of color until you reach the hue you like.按你想烘焙的蛋糕颜色取所需蛋糕粉量，加入食用色素，以达到理想的颜色。
4. Put cake mix into bags to easily line the pan. You can use a toothpick to make a design or place diagonal alternating lines for stripes.将蛋糕粉放入袋中，以您喜欢的方式排列蛋糕盘。您可以使用牙签设计图案，或者沿对角线方向画出条纹图案。
5. Bake for 15 to 20 minutes at 170 degrees Celsius. Temperature may vary depending on individual oven.将做好的蛋糕胚放置于170摄氏度烤箱，烘烤15至20分钟。烤箱温度因烤箱而异。
6. While cake mix is baking, add 15g of sugar to the 100g of cream and whip.烘培蛋糕胚的过程中，在淡奶油中加入15g的糖，搅拌均匀。
7. Flip out baked cake onto baking paper and let cool down totally in order to avoid cracking during the rolling process. Once cool, smear whipped cream in step 6 across it then roll. Wrap the roll with baking paper to trap moisture and refridgerate for 30 minutes to an hour.烘烤完蛋糕后，将蛋糕放在烘焙纸上冷却，以避免在包裹过程中开裂。一旦冷却，将步骤6做出的奶油涂抹在整个蛋糕上，然后包起来。用烘焙纸包裹卷来锁住水分，将放置在冰箱中30分钟至一小时。
This article originally appeared on pages 22-23 of the November/ December issue of beijingkids magazine. Click here for your free online copy. To find out how you can obtain a hard copy, contact distribution@truerun.com.
PHOTOS: UNI YOU
