Archive for June 30, 2016

Vanilla swissroll

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IMG_7660Miki Mak’s recipe from her blog, Miki’s Food Archives

My modifications in pink:

(A)

4 Egg Yolk (I used 65g eggs)
33g (35g Corn Oil)
40ml Fresh Milk
1/2 tsp (1 tsp) Vanilla Extract
67g (70g) Cake Flour

(B)

4 Egg Whites
80g  (70g) Castor Sugar

Whipped cream for filling (topping cream with cocoa powder)

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Method:

Preheat oven 180’C. (Smeg oven preheated to 160C middle rack)

1. In a large mixing bowl,  using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat  until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined baking tray (28cm/ 11″ x 35cm/ 14″)(I bake in a 11″ x 9″ tray and balance batter in 2 paper cups). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 13-15 minutes (Using Smeg oven, I bake at 160C for 30 minutes) Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with the parchment paper and allow to cool completely before unroll the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

There’s a video in Miki’s blog showing how to roll the warm cake, so do visit her blog to have a look.

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Comments (1)

Hokkaido Cupcakes

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IMG_7665Hokkaido Cupcakes

Ingredients:
80g Fresh milk
60g Corn Oil or other vegetable oil
100g Cake flour
1 tsp Vanilla extract
5 Egg yolks (weight of eggs about 65g with shell)

5 Egg Whites
70g Sugar

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Method :
1. Preheat oven to 125C.
2. Combine egg yolks, vanilla extract and beat lightly. Set aside.
3. Heat oil in a saucepan until about 70C degree, then add all the sifted flour and cook through. Transfer to a mixing bowl and add in milk, whisk to combine and then slowly add the egg mixture bit by bit, stirring with a spatula or whisk until smooth. Set aside.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add sugar and beat to firm glossy peaks.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared paper liners right up to 95% full and tapping gently to level, and bake on middle level of oven for 20 minutes at 125C then increase temperature to 150C for another 10 minutes or until golden brown.
6. Remove baked cupcakes from oven and tap each cupcakes on the table to release hot steam. I was told this could minimize shrinkage.
Cool completely before piping in filling and decorate.

(Smeg Oven)

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Comments (4)