Monkey Swiss Roll 2016

Hi dear bloggers. I wish you and your family a blessed New Year with bundles of  joy and happiness

Cranberry Swiss Roll

Happy New Year

2012

This is my last post of the year 2011. 2012  will be arriving in a few minutes time. May you have a blissful, lovely year. May 2012 mark the beginning of a Tidal Wave of Love.. Happiness and Bright Future.

RECIPE:

Ingredients for the candles:
25g butter  (room temperature)
25g icing sugar
25g egg whites
25 g Hong Kong flour
a few drop of  red, blue, purple and orange colouring.


Method:   Prepare a 21cm x 36 cm baking tray. Line with baking paper and lightly grease.
1) Beat butter and icing sugar till creamy and light.
2) Add egg whites  in 3  stages. Beat well after each addition.
3) Gently fold in flour, mix until well combined.
4) Spoon mixture into 4 different bowls, add in colouring. Fill the coloured  mixture to the small piping bags respectively.
5) Pipe the pattens onto the greased baking tray carefully.
6) Pour Swiss Roll batter over 5) and using a rubber spatula  gently spread evenly. Gently tab the tray 2-3 time to minimise bubbles.
7) Bake in  preheated oven (190 degree C) for12 -15m minutes.


Swiss Roll:
A)
73g egg yolk
21g caster sugar
38g corn oil
38g fresh milk
73g  low protein flour
(B)
146g egg white
73g caster sugar

 Method: ( Chiffon cake method)
1) Mix  ingredients A together.
2) In another big bowl, beat B ingredients until stiff peak form but not dry.
3) Mix 1) and 2) ingredients together.

Cranberry cream:
100 g fresh Cream - Whip cream with 1 tbsp of caster sugar, add in 2 tbsp cranberry sauce, mix well. Ready to use.

Swiss Roll-Rilakkuma's /Deco Roll

I made this cute Rilakkuma Swiss Roll as a special gift to a very nice young girl, who is my youngest son's classmate, translated this recipe from Japanese to English for me. I hope she likes it.

Meat Floss Swiss Roll-Happy Mother's Day

Mother’s Day is just 2 weeks later yet too early to celebrate. I just feel like doing this cake without any reasons. Just follow the heart. I am too lazy to make complicated fillings for the cake. Therefore I stuck to meat floss and mayonnaise. Is it easy? It is as easy as ABC.

Recipe:

Ingredients:

For the patterns:

a) ½ Egg, 15g sugar
b) 12 g plain flour
c) 8 g oil

Method: (line a 21 cm x 36 cm Swiss Roll baking tray with parchment paper)

1) Whip egg and sugar till thick and foamy..
2) Fold in flour and mix well till well blended.
3) Stir in C) and mix until well incorporated.
4).Spoon the batter into 3 small bowls. Red for flower petals; green for leaves and branches; you may use as many colours as you wish.
5)Spoon each colour portion into a piping bag, pipe out the patterns on to the prepared baking tray, bake at 190 degree for 1 ½ minutes.

Ingredients for Swiss roll: (21 cm x 36 cm Swiss roll baking tray)

(A)
7 3 g (about 4 eggs) egg yolks
20 g caster sugar
38 g corn oil
38 g fresh milk
73 g plain flour

(B)
146 g egg white
73 g caster sugar

Method: (chiffon cake method)
1) Mix ingredients (A) till well combine.
2) Beat ingredients (B) till peak form but not dry.
3) Mix (1) and (2) till well blended.
4) Pour the batter into the pre-baked patterns tray at 190 degree for 12 – 15 minutes.
5) Allow to cool slightly, spread with mayonnaise and sprinkle meat floss, then roll it up. Allow to sit in the fridge for at least 20 minutes to firm up the shape.

Chocolate Swiss Roll

What do they look like? Bears or pigs? The answer is "Bears". Do not let your small kids see these ugly bears, they might have nightmare after seeing these bears. Hahaha...

The recipe is the same as Creative Strawberry Swiss Roll, except I added in 1 tablespoon of chocolate emulco.

Fun with creative Swiss roll

Yes, Swiss Roll again. Having made my first successful creative Strawberry swiss roll and receiving a slew of compliments from my friends, I was motivated to make the swiss roll again.

Today I actually wanted to make some hearts and ball disigns instead but they turned out not what I expected and envisaged. So I just simply gave up and adapted what I had done to form the eventual disigns. hahah...hehehe.

The sponge cake was not well made as you can see air bubbles. After all it is still worth all the efforts. I really had fun and enjoyed the process very much.

.Recipe is the same as the creative strawberry swiss roll.

Creative Strawberry Swiss Roll

Last week I chanced upon one of the blogger's recipe. It was a very very beautiful strawberry swiss roll. The recipe was very easy to follow. I tried and succeeded.

My verdict:

~~1) Texture very soft, light and moist. After the next day remains the same.

~~2) Thumbs up by my "makan kaki".

~~3) Very attractive and creative. Even children were intrigued by it.

The recipe makes 2 swiss rolls as I do not have the right size swiss roll tray, I made one 31 cm x 26 cm swiss roll and one 14 cm heart-shaped cake for my daughter.

Thanks 小本 , for sharing this beautiful recipe.

Click here for Chinese recipe http://www.wretch.cc/blog/bear1210/16700656 give it a try.

Recipe:

Ingredients:

Sponge cake:

A) 6 egg yolks

20 g fine caster sugar

B) 60 g fresh milk

45 g corn oil

C) 100 g plain flour

15 g corn flour

D) 5 egg whites

70 g fine caster sugar

Strawberry ingredient:

e) 20 g egg white

10 g fine caster sugar

f) edible food red coloring

g) green tea powder, cocoa powder

Filling for the cake: whip 250 g fresh cream with 25 g sugar. Some fresh strawberries cut into 4 halves or into 2 halves.

Method: (chiffon cake method)

~~1) Place ingredients A into a mixing bowl, mix well. Add ingredients B and stir and mix until smooth.

~~2) Add sifted flours (ingredient C) into egg yolk mixture until well blend.

***making strawberry:

** line greased proof paper/Glad Bake onto a swiss roll tray.

**Take 30 g (about 2 tbsp) from the above premix mixture, add in red colouring .

** Beat ingredient e) until stiff but not dry. Mix together with the red mixture. Put them in a piping bag.

** Pipe out a few triangle shapes on the pre-prepared swiss roll tray. Bake in preheated oven for 1 1/2 minutes at top temp 190 deg. C and bottom temp. 180 deg C. Remove from oven immediately when is done.

Come back to the sponge cake:

1) Beat 5 1/2 egg whites ((about 210 g, the 1/2 egg white is from (e) until peak form but not dry.

2) Mix in the balance egg yolk mixture until mixture is well combined.

3) Pour into the swiss roll tray, use a spatula to level evenly. Bake for 12 - 13 minutes at 190 degree C.

4) When cool, spread fresh cream and place strawberries, roll up and put in the fridge for about 20 -30 minutes.

5) 2 different small bowl fill with little of cooked cold water. One mix with green tea powder, the other mix with cocoa powder.

6) Take out swiss roll, use a very fine brush to draw sepals/leaves in green, and cocoa mixture for tiny dots on the strawberries.

HAPPY BAKING ~~~

meat floss swiss roll

Updated: 2nd April 2010
This is my second attempt making this swiss roll. Hence this picture looks different from my initial post. The cake looks a bit different because I sprinkle some pork floss onto the cake mixture before putting it into the oven to bake. Hence this picture showed some patterns on the cake.

Hi Chiew Yee, today I baked the meat floss swiss roll. It is very easy to make. It turns out so beautiful with nice texture. The cake is rather thick because I used a smaller tray.

Recipe

4 eggs
64 g sugar
56 ml water
1/2 tbsp. ovalett
vanilla essence to taste
64 g plain flour
3/4 tbsp milk powder
3/4 tbsp cornflour
1 teaspoon baking powder
60 cc/ml corn oil

Method

1) Beat all the ingredients at high speed except corn oil until fluffy .

2) gently add in corn oil until well mixed.

3) pour batter in a 10" x 12" tray laid with grease proof paper.

4) Bake in preheated oven at 200 C for 15-20 minutes.