How to make Swiss Roll

Posted by vivien | Recipe | Thursday 25 June 2009 10:52 am
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Recipe taken from hsling, written in chinese. Above is sifted flour (superfine flour/Pau flour + corn flour) and liquid mixture(egg yolk, yoghurt, canola oil)
Mix up the above dry and wet ingredients together till it become smooth
on the other hand, bet up the egg white, above is 4 egg white, i am using large egg.
beat it till it become frothy, about 1 minute
add in sugar
continue beating, about 4 minuts till it become stiff and glossy, one way to determine is when you hold the mixing bowl upside down, the meringue won’t flow down. Remember not to continue beating once it reach this stage, else the stiff structure will be broken down and it will be back to liquid(i never tried this before, that is what i heard :P)
take half of the meringue and lightly mix it into the flour-yoghurt-etc mixture.
The flour-yogurt-etc mixture is well mixed with half of the meringue
Now, mix both mixture by folding. Folding is an essential technique for cake making. Unfortunately i didn’t take any photo to show you folding action, it is essentially bringing the spatula to the bottom of the mixture by “slicing” the spatula from the side of the bowl, and then bring up the mixture from bottom to the top. Good folding technique ensure the cake turn out soft and well-risen.
well incorporated
ready to be bake, level the cake that the middle is just slightly lower than the side, as cake usually rise more in the middle.
finished baking
flip the cake over on top of another baking sheet, peel of the baking sheet
this is the only jam available in my house- thick apricot jam by St Dalfour.
Spread jam thinly on top(remember to roll this cake while it is still warm, as cake won’t roll well after cool)
roll it up, the brownish skin stick to the bottom baking sheet, so here is my naked swiss roll… haha
cross section, very yummy and soft. Highly Recommended, unlike the previous Cheese Slice Cake i made which recipe is from the same site-hsling.

 

Cheese Slice Cake

Posted by vivien | Recipe | Thursday 11 June 2009 10:49 am
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11,069 Total Views

Went to Kepong Brem Mall’s Giant supermarket. After that, had a drink in a kopitiam-Kepong Kopitiam, consider this a Old Town wannabe, the lemon drink which i ordered is so damn fake and cost RM3.50! basically it is lemon extract/cordial mix with 1 slice of lemon, couldn’t finished it, and the above is where i left it at. This makes me appreciate Old Town White Coffee more, cause they maintain certain standard in their food, and they taste pretty good.
breakfast set from OldTown White Coffee, nasi lemak + ice lemon tea = RM5.90. If you take black coffee/tea with the nasi lemak, it will be RM4.90. You can add fried chicken to the rice for RM1.50, yummy.
Made a Cheese slice cake, ingredients: 3 slices of cheese, milk, butter, flour, 3 eggs etc, the batter is little, so the cake is thin and flat :\
Recipe for Cheese Slice cake is from hslingkitchen. Flat cake, it taste just alright, recipe by ivyaiwei is still da best.

 

Custard Cake

Posted by vivien | Recipe | Sunday 5 April 2009 9:17 am
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10,934 Total Views

This is by far a recipe which looks most challenging and interesting, it is custard + cake = custard cake. Recipe taken from Home Cooking Rocks. Above is caramel set in bottom of pyrex bowl. Caramel made from boiling sugar and water till it become brownish.
Recipe calls from 6 eggs, but since mine are small, so i used 7 of them.
half a can of condense milk is used(1 cup condense milk = 250ml = 1/2 can), a pack of milk also used.
bottom of bowl is custard, top part is cake mixture, they won’t mix if cake mixture is done properly, meaning egg white are beat till stiff, therefore the cake mixture is actually quite airy and light, and will float on top.
before going into oven
baked bain-marie/water bath style, direct heat will cause the custard to become holey and not smooth.
done, the recipe specified baking time is 50 minutes to 1 hour, but i done it about 1 hour 20 mins as the custard are still not set. Anyway, should have taken it out slightly earlier because the cake mixture on top is a bit dry from the long baking time.
ta da, nice shiny custard cake, you will have to flip over the whole thing, so top of it is caramel/custard and bottom is cake. I ommitted lemon, so there is a strong egg smell, vanilla essence should have done the trick too, anyway, this taste quite like egg tart kinda custard.

 

Orange Yoghurt Cake and Bannock Wrapped Hotdog

Posted by vivien | Recipe | Saturday 14 March 2009 9:16 am
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13,216 Total Views

Made this cake for colleague’s birthday, had all the ingredients at home, just needed to buy a plain yoghurt. Recipe taken from Farmgirl Fare. Above is plain Liteyo Yoghurt, orange rind, egg and orange juice.
beat butter and sugar till fluffy and whitish
mixture above curdle badly as i added the liquid too fast, should add slowly and mix till incorporated before adding more liquid, but heard this doesn’t affect the end product, so bah…… First add wet ingredients. Then, fold in the dry ingredient(flour, baking powder, baking soda and salt)
looks fluffy, hope that it will be moist
taste like butter cake with slight orange taste, not bad as it is moist and slightly crumbly.
in another instance, made a bannock wrapped hotdog, taste bad, i am saying as a person who doesn’t like bread that much as the texture is kinda dense(from the milk etc). Recipe from everybody like sandwiches.
starting to bake(about 25 minutes)
done, i turn over the right top one to reveal the crusty bottom which is probably the only tasty bit of the pastry. The liquidy stuff is cheese.

 

Carrot cake with walnut

Posted by vivien | Recipe | Friday 20 February 2009 12:59 pm
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11,284 Total Views

This recipe taken from Whipped. This is probably the most common variation of carrot cake, which is with walnut, but with a slight twist, using cooked and mashed carrot instead of the usual shredded.
liquid ingredients: egg, oil and vanilla essence
i steamed the carrot and mashed it(recipe called for carrot blended in food processor or blender, but i am halving the ingredients as only 1 carrot left), a packet of walnut
mixing flour mixture into egg mixture
adding carrot and walnut
quite a thick batter
turn out as a homely carrot cake, taste pretty good too. I am kinda undecided whether this carrot cake with walnut is better or the one with raisin is better. Both taste good, the carrot raisins loaf taste more moist mostly due to juicy raisins.
That concludes my carrot baking saga
the failed carrot cake
Carrot Raisin Loaf
and carrot cake with walnut

 

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