"Hazelnut Swiss Roll 榛果瑞士卷 "

今天做了个榛果瑞士卷，馅料是用芋头做的。昨天煮芋头焖肉的芋头太多，留了些芋头做这馅料。本来学人家要做彩绘瑞士卷，花了大半天做好恺兰（Kai-Lan), 跳跳虎（Rintoo）和熊猫，结果彩绘因放太久而硬化，烤出来且粘在油纸上，与蛋糕隔离，真是气死人！使我的第一次彩绘瑞士卷宣布失败。话虽如此，瑞士卷还是照样做了出来，只是少了3只美丽公仔吧了。

I make a Hazelnut swiss roll with yam filling today. The yam used for the yam with pork belly dish yesterday did not finish the entire yam. I keep some to make yam filling today. The initial objective today is to make a painting swiss roll. I spend near to 2 hours to make Kai-lan, Rintoo and Panda with colourful batter. However, I failed to produce a nice painting swiss roll at the end. I guess it is due to the painting batter are too dry as i spend too long colouring them, it end up stick on the grease paper rather than my swiss roll. Anywhere, the swiss roll still successfully baked, just without the painting only. Those painting are really nice thou, really wasted!

"2 flavour Swiss Roll 两种口味的瑞士卷"

One stone shoot 2 birds, I make half of the swiss roll with black sesame filling and another half with chocolate rice cream filling. Half for me and and half for my girl.

一箭双雕，省时又省力。一个蛋糕两种口味的瑞士卷，一半是黑芝麻馅料，一半是巧克力米与奶油。自己一半，女儿一半。

蛋糕材料:

材料 A：

77g 蛋黄 （ 4 粒A蛋的蛋黄）

19g 细糖

38g 菜油  （ 40ml )

38g 鲜奶    (   45ml )

77g 特幼面粉

材料 B：

150g 蛋白  （ 4 粒A蛋的蛋白）

70g 细糖

1/4 塔塔粉

做法：

1。将所有材料 A放入搅拌碗内搅拌均匀，待用。

2。用搅拌器以慢速度开始将蛋白打至乳白色， 加入塔塔粉，换成中

      速度继续打至濕性發泡（拿起打蛋器时，尖峰下垂）。此时加入细

      糖，继续打至硬性發泡（拿起打蛋器时，尖峰挺立而不垂）就马上

      停止下来。

3。再将蛋白霜分3次加入材料 A的搅拌碗里，搅拌均匀。

4。然后将混合物倒入放了油纸的烤盘内。轻轻的将混合物表面刮平，

      在轻轻敲一下烤盘，放入烤炉内以180度烤至熟透即可，大慨是烤

      了10 分钟。才将蛋糕那出，放在烤架上待冷。

注：我是用13寸x10寸的烤盘。

馅料 1：

巧克力米与奶油

馅料 2：

黑芝麻  - 4 汤匙

核桃      - 大慨20粒

细糖      - 2 汤匙（随个人甜度喜好）

奶油      - 适量

做法：

1。 以150度烤香黑芝麻和核桃，然后把它们磨幼，加糖搅拌均匀。

2。 再将奶油慢慢的加入，搅至有点濕性，能够涂在蛋糕上即可。

Ingredients for Cake:

Ingredients A:

77g egg yolks （ from 4 A size eggs）

19g fine/caster sugar

38g vegetable oil  （ 40ml )

38g fresh milk    (   45ml )

77g superfine flour

Ingredients B：

150g egg white  （ from 4 A size eggs）

70g fine/caster sugar

1/4 tartar powder

Methods:

1. Mix all ingredients A well and set aside.

2. Beat the egg white from low speed until it turn into white form, then add in

    tartar powder and continue to beat it. Once soft peak formed, add in sugar

    and beat until stiff peak formed, then stop beating it immediately.

3. Fold in the egg white into to ingredients A batter in 3 batches and fold well.

4. Pour the mixture into a greased baking tray. Lightly scrap the batter surface

    evenly and lightly bang the baking tray to remove bubble in the batter.

5. Put in the baking tray to the preheat oven and bake it in 180 degress

    celcious until it turn golden and cooked.  It took about 10 minutes to bake.

6. Immediately transfer the cake out from baking tray to wire rack and leave it

    cool.

Note: I'm using 13 inch x 10 inch baking tray.

Filling 1 ingredients:

chocolate rice with non-dairy whipped cream

Filling 2 ingredients:

black sesame   - 4 tbsp

whole walnut  - about 20

sugar               - 2 tbsp ( you may add or reduce depending on your preference)

Whipped cream - enough to make the mixture lightly moist.

Methods:

1. Roasted the Black sesame and walnut in oven using 150 degree celcious.

2. Grind both of them into fine form and add in sugar, Mix well.

3. Gradually add in the whipped cream and mix till the filling is spreadable.

“Sesame Swiss Roll 黑芝麻瑞士卷”

Another Recipe.....

Ingredients:

4 eggs

110gram sugar

30ml milk

30ml oil

30g sesame powder

1/4 tsp baking powder

90gram self-rising flour sifted

Methods:

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.

Tips:

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.



“Chocolate Rice SwissRoll 巧克力米瑞士卷”

Chocolate Rice SwissRoll 2

This Cake more spongy and doesn't taste moist as Chocolate rice swiss roll 1.

Ingredients:

4 eggs

112.5gram sugar( ½ cup)

30ml milk

30ml oil

1 tsp vanilla extract( optional) or

2 tsp of cocoa powder

125gram self-rising flour ( 1 cup) sifted

Methods:

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, 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.      Then change the mixer to low speed and fold in flour. Fold the mixture lightly and mix well.

5.      After that, pour some flour mixture into the oil and milk mixture. Fold well. This step is to make the oil mixture lighter and easier to mix with the rest of the flour mixture.

6.      Once well folded, pour back the oil mixture into the rest of the flour mixture and fold well but do not over fold it.

7.      When ready, pour the final mixture into the baking tray which greased with the baking paper. Bake the cake in a preheat oven at 190C for 8-15 minutes.

Tips:

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.



Update::

Another try without the cocoa powder



“Chocolate Rice SwissRoll 巧克力米瑞士卷”

Chocolate Rice Swiss Roll 1

This cake tasted soft and moist.

“Sesame Swiss Roll 黑芝麻瑞士卷”