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Thursday, 8 November 2012

“Sesame Swiss Roll 黑芝麻瑞士卷”

Another Recipe.....

4 eggs
110gram sugar
30ml milk
30ml oil
30g sesame powder
1/4 tsp baking powder
90gram self-rising flour sifted

1.      Mix both milk and oil together until well mixed and set aside.
2.      Put the eggs into the mixing bowl and start to beat with high speed.
3.      Beat egg until the volume of the mixture is increase,add in sugar and beat for another 30 seconds. Then change beating speed to medium and continue beat it until it is thick and creamy( stabilized). When egg mixture beaten into stanbilized stage, folding in the flour will cause less deflation.
4. Mix all the dried ingredients( baking powder,sesame powder and the flour) until well mix.
5.      After that, pour some egg mixture into the oil and milk mixture. Fold well. Then fold in the dry mixture on the until well mix.
6.      Once well folded, continue to fold in the egg mixture by 2 batches into the flour mixture.
7.      When ready, pour the final mixture into the baking tray which greased with the baking paper. I'm using 10 inch x 13 inch tray. Bake the cake in a preheat oven at 190C for about 10 minutes or until it is non sticky when test with the cake tester.
8. Transfer the cake to the wire rack and leave it to cool before spread the filling and roll it up.

1.      Do not over bake the cake, it will make it too dry and difficult to roll or crack during folding.
2.      Make sure the mixture is super fluffy as it make it easier to roll and tasted better too.
3.      And also make sure all air bubble are away during mixing.

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