28 July 2011

Chocolate Strawberry Mango Roll


After a long waiting, finally my new maid arrived. A happy day for baking again :) Actually I have a bit of headache trying to make her understand my Malay, she never leave her country before and she can pass the entry English test with only one try, I think she is clever! 

Today I baked a letter "e" roll with strawberry in the filling and mango juice added to the whipping cream, I love the taste!! The whipping cream is a bit runny, could it be because the mango juice added? I whipped it to peak foamy but the cream still feel a bit runny when I applied it on the roll. Anyway, the soft chocolate sponge taste is...wonderful! Another sinful baked...according to WT ^_^ (He said the whipping cream is full of... fat!)

I'm submitting this post to Aspiring Bakers #9 Swiss Rolling Good Times (JULY 2011) hosted by Obsessedly Involved with Food





Ingredients for Batter:

4 egg yolks
30g fine sugar
50g olive oil
1/2 tsp vanila essence
100g cake flour
4 tbsp milk
10g chocolate powder


Ingredients for Meringue:
4 egg whites
1 tsp lemon juice
50g fine sugar


Ingredients for Filing:
Whipping cream
30g fine sugar
2 tbsp mango juice
some strawberries, cut into small cubes

Steps for prepare the filling:

1.Beat the whipping cream with sugar in a bowl. Place bowl over another one filled with ice cubes and water. Whip cream on medium speed until stiff peaks form and cream is smooth. Add mango juice and stir well.


Steps:

1.Preheat oven to 170C. Beat the egg yolks, sugar. Add oil and vanila essence. 
2.Alternate add in the cake flour (with chocolate powder) and milk.
3.Beat the egg whites until peak foamy, fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
4.Pour the cake batter into the prepared baking tray and smooth the top. Bake for 15 minutes. Remove from the oven and invert onto a sheet of baking paper. Carefully peel off the the paper liner and trim the edges of cake. Apply the filling, arrange some strawberries. Roll up from the short side.


27 July 2011

Strawberry and Mango Tea Cake Rolls


This roll is using Angie's Recipe "Blueberry Tea Cake Rolls" recipe with minor modification, fall in love at the first sight when I saw Angie's roll somtime in March. Has been trying many times, this is my 4th attempt, unfortunately I still can't get the brown skin for a soft roll, whenever the skin roll is brown, the roll would break half way when I did the roll-up :( I'm using Twinings brand "Strawberry and Mango" tea bags, love the taste of strawberry and mango bits.

Recipe adapted from Angie's Recipe
Ingredients:
Yolk Batter 

4 egg yolks
30 g Maple syrup
50 g Vegetable oil
50 g Milk
90 g Cake flour
2 tea bags Strawberry and Mango tea
2 g Baking powder (omitted

Meringue:
5 egg whites

Pinch of salt
1/2 tsp Lemon juice
100 g Caster sugar (used 60g)

Steps:
1.Line baking tray with parchment paper. Preheat oven to 190C. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, Strawberry and Mango tea. Sift the flour mixture into the yolk mixture. Fold to combine.



2.Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.


3.Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

I'm submitting this post to  Aspiring Bakers #9 Swiss Rolling Good Times (JULY 2011) hosted by Obsessedly Involved with Food

 







23 July 2011

Polka Dots Swiss Roll


Polka Dots Swiss Roll to me is a new trying. The Swiss roll sponge is using recipe from Carol's.

Ingredients for Batter:
5 egg yolks
30g fine sugar
50g olive oil
1/2 tsp vanila essence
100g cake flour,
4 tbsp milk

Ingredients for Meringue:
5 egg whites
1 tsp lemon juice
50g fine sugar

Ingredients for Filing:
Whipping cream
30g fine sugar
3 tbsp Kaya

Steps for sponge, sorry very lazy to write this... :)
1. As baking chiffon cake, separate the egg yolks and egg whites. Beat egg white until foaming.
2. Bake at 170C for 12 mins. 

Steps for prepare the filling:
Beat the whipping cream with sugar in a bowl. Place bowl over another one filled with ice cubes and water. Whip cream on medium speed until stiff peaks form and cream is smooth. Add kaya and stir well.


05 July 2011

Flossy Buns: Revisit (Gelatinized Dough Method)


 My first flossy bun was on 15th Jan 2011, when I looked back at my previous baking, I always laugh at myself :) One thing never change is ...at this point of time I still think that I've improved in shaping and glazing my bread ^_^

This round I used the top layer of the oven, with 180C for 18 mins.

04 July 2011

Honey Lemon Chiffon Cake


honey and lemon, a taste of summer. Can you resist such a soft texture?