Here's another close up shot.
Tuesday, November 20, 2012
Here's another close up shot.
Sunday, November 18, 2012
The pattern is not from a template but rather free hand drawing with the batter. This is really getting addictive. I keep imagining now what kind of pattern I can use for my next roll.
Using the same recipe as the one for Giraffe Swiss Roll. More to come for sure.
Saturday, November 17, 2012
This is my first attempt and I am pretty happy with the cake. It rolled up without cracks and of course the oohs and aahhs were enough to make me feel that my efforts have been paid off.
The recipe :
For the egg yolk batter :
4 egg yolks
15g castor sugar
40g vegetable oil
1 tsp vanilla essence
70g top flour, sifted
10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern's batter)
Batter for the patterns :
2 Tbsp egg yolk batter
1 tsp top flour
2 tsp sugar
20g egg white
4 egg whites
50g castor sugar
The steps :
Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius.
- Mix the egg yolks,sugar,oil, milk and vanilla essence till combined.
- Stir in flour. Mix till smooth and well combined.
- Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside.
- Add in cocoa powder to the remaining main batter. Set aside.
- In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined.
- Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven.
- Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently.
- Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level.
- Drop the pan onto the table top a few times to release air bubbles.
- Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it's done. An inserted toothpick should comes out clean.
- Remove the the cake immediately from the pan to cool on a wire rack.
- When cooled slightly, remove the paper gently and let it cool completely on the wire rack.
- Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve.
|This is the pattern I used (printed from the internet)|
This recipe is really good and I will probably use this again whenever I feel like baking swiss roll, almost perfect! But I guess it's subjective. Try it and see if it works for you too.
Monday, November 5, 2012
Could not resist trying when I saw the recipe and photos from the same library book which I borrowed a few weeks ago. Homemade Bread 2 from the Jolly Kitchen Series. The book has recipes that come in smaller quantities and this recipe used only yielded 4 caterpillars. Good enough. After all, it is using the straight dough method and probably will not keep long.
The Recipe ( Adapted from Homemade Bread 2 / Jolly Kitchen Series) :
180g bread flour
80g mashed pumpkin ( I steamed the pumpkin first then weigh the portion required)
3/4 tsp instant yeast
10g warm water ( might need more as different pumpkin might have more or lesser water content)
20g evaporated milk ( recipe calls for whipping cream but I don't have any so I used evaporated milk and it turned out ok)
20g egg ( break 1 egg and beat lightly before measuring the required portion)
For the filling : Filling of your own choice. Mine was filled with meat floss.
- Dissolve yeast in water and let it stand for 10 mins.
- Place all ingredients in a stand mixer except butter and knead to form a dough.
- Once the dough is formed and start to cling to the dough hook, add in butter and continue to knead to elastic. Dough should not tear easily when stretched.
- Once dough is ready, transfer to a clean bowl (which has been greased) and cover with a wet towel to rise. About 40-45 mins. Dough should doubled in size.
- Punch down to knock out air. Knead a few times. Divide the dough into 16 equal parts
- Shape them to round balls and let them rest for 10 mins.
- Flatten each dough and wrap with your choice of filling. Seal tightly and placed them on a baking tray. Arrange in sets of 4 each.
- Cover with cling wrap to proof further for about 40 mins or till dough is twice it's original size.
- Brush with egg wash and sprinkle the 'body' of the caterpillars with sesame seeds.
- Bake in preheated oven of 180 degrees celcius for about 10-13mins.
- Once removed from oven, transfer buns to cool on wire rack after 5mins.
When buns are completely cooled, start decorating the 'head' of the caterpillars with melted chocolate to make the eyes and mouth. Done!
Thursday, November 1, 2012
I used the same recipe as my previous posting on chocolate cupcake. This was how the cuppies looked like when they came out of the oven. Loved the nice little dome...not too high..just nice.Melted some chocolate and used them as icing spread.