在中国家庭的烟火厨房里，烘焙正以独特的方式演绎着甜蜜的篇章。于我而言，烘焙是一场与家人共享的甜蜜修行。因担忧外面甜品的安全，我踏上自学烘焙之路，从生疏到娴熟，每一次烤箱的开启，都是对家人爱意的传递。

瑞士卷，这舶来美食，自英国启程，经美国流转，1961年被台湾“美国小麦协会”引入，在台湾落地生根，成了西点店的招牌。虽非瑞士特产，却因邂逅之地得名“瑞士卷”，带着浪漫的异域风情。

制作红茶瑞士卷，是食材与技艺的完美融合。鸡蛋似能量宝库，白砂糖如甜蜜星辰，玉米油是温柔呵护者，牛奶若琼浆玉液，低筋面粉是蓬松魔法粉，红茶粉是神秘魔法师，淡奶油似丝滑绸缎，盐是低调调味大师。

制作时，牛奶与玉米油乳化，如奏响美妙序曲；蛋黄与面糊融合，似交响乐章奏响；蛋白打发，是奇迹的诞生；面糊混合，如创作艺术画卷；入模烘烤，是梦想的蜕变；卷制定型，将甜蜜紧紧锁住。

烤箱预热，是烘烤前的精心筹备，让蛋糕受热均匀，口感细腻如云朵。打发蛋白霜需恰到好处，过度则蛋糕易裂。烤好的蛋糕微温时卷起，方能美观紧实。

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红茶瑞士卷，集红茶清香、蛋糕绵软、淡奶油丝滑于一身。每一口，都是味蕾的盛宴，是家庭的温暖与甜蜜。它不仅是一道美食，更是家人情感的纽带。在家庭烘焙中，我们用双手创造美味，用爱意温暖彼此，让这份甜蜜在舌尖上绽放，在记忆中留存。