Friday, September 24, 2010

Green tea with red bean swiss roll


When i want to bake something that can be done in a short time, i will think of swiss rolls , butter cake or chiffon cake. I bought this book recently, 孟老師的美味蛋糕啳 and there are so many beautiful looking photos of the swiss rolls. I was also inspired by the swiss roll that anncoo made 2 weeks ago on that polka dot swiss roll, have a look at her swiss roll here .I tried making a criss cross pattern but failed. As you can see from the photo of the swiss roll, most of the patterns came out the moment i rolled them up but i will try again sometime. Therefore you can only see the lining of the criss cross on the swiss rolls. As for the filling, i wanted to try the filling as stated in the book, referred as creme mousseline. To me, it tasted like custard cream but the chiffon was good. I'm not going to write down on how to go about doing the pattern cos the pattern didnt turn out  but whoever wanted to try this, can follow anncoo's posting on her swiss roll. By the way, i baked this in a small tray, 26cm x 26cm..makes 1 swiss roll


Ingredients for chiffon roll
egg yolks 56gm
caster sugar 14gm
vegetable oil 28gm
fresh milk 28gm
cake flour 56gm

egg whites 112gm
caster sugar 56gm

Method:
1.Add egg yolks and sugar together and mix well with a hand whisk. Add in fresh milk and oil and mix well.
2. Add in flour and stir well till incorporated. Leave aside.
3. Beat egg whites till foamy and add in sugar and keep beating with mixer till mixture is thick and stiff.
4.Fold into flour mixture and spread onto a lined baking pan and bake in a preheated oven upperfire190Cand lowerfire 160C for 12mins but i just baked mine at 150C for 12 mins or until springy cos my oven doesnt have upper and lower fire. Once baked, can remove the cake from the tin and after a few minutes, invert the cake and pull off lining paper.

For filling
unsalted butter 70gm, at room temperature
egg yolks 28gm
caster sugar 31gm
cake flour 14gm
fresh milk 140gm
green tea powder 1/2 tsp
cooked red bean 50gm

Method:
1. Add egg yolk and sugar together and stir to mix with a whisk. Add in cake flour and mix.
2.Then add in fresh milk and cook over low fire till mixture thickens like thick cream. Remove from heat and let cool.
3. Beat the butter till creamy and add into the cooled cream mixture.Add in green powder and the red beans and mix altogether.
4. Spread the filling on to the cake and slowly roll the cake up.

7 comments:

  1. Another masterpiece of yours! Great job. Hope you're having a great day.
    Kristy

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  2. You swiss roll looks awesome! You did great, Im pretty sure I would not be able to even roll the cake lol (I'm reaaaly clumsy in the kitchen).

    Have a great day!
    Priscilla

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  3. thank you..i must admit that it was not easy to roll the cake.

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  4. Lena..I think you did a good job on the roll. Practice always make perfect :) Thanks for sharing :) I wanted to ask you about the mango slices you did for the cake topping in your mango mousse cake. How did you manage to slice it so thin and nice. What slicer you used ?

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  5. Lena ... Good job! The swiss roll looks just delicious!

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  6. tq, i did another swiss roll with the red beans outside this time, havent posted it yet..and i think the 2nd one looks better. elin, as for the mango slicing, i used a ordinary kitchen knife..no slicer..just go slow when slicing the mango..dont use the too ripe ones otherwise it's quite difficult to slice

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  7. Lena...thanks , I can never slice that thin with an ordinary knife. The knife must be very sharp then. Will try it out one day. I love this mango mousse cake. My kids will love it :)

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