West to North

Irene left a note in FB that she wants to learnt baking from me. Well, I am no expert so I invite her over to 'play' rather then to teach. Along with Irene is Emily which I think I have not met her for almost 14 years. The last time I saw her is probably when we graduated from the academy. Glad to have the ladies with me. Together we whipped up these 2 bakes. I hope the ladies have enjoyed the session! Just to add on...never use strawberry with chocolate sponge they just don't really click! Banana is still the best!

Fresh Fruit Cake (Recipe from Amy Heng 好吃的蛋糕 but I did not follow the recipe to the dot and made some changes to it）

Chocolate & Strawberry Roll (Recipe from 孟老师) Baking time 15mins can see the skin is intact! Yeah!

Another Chocolate Roll

Using the same recipe baked at 180c for about 15mins. Not realising that the previous one I baked for 16mins. Skin stick to the baking paper. Next time round will extend longer baking time. Hope J&D like it! :)

Chocolate Roll 可可蛋糕卷

As I flip through 孟老师的美味蛋糕卷 I can't resist the sight of the Chocolate roll she have made. This is using a chiffon cake base. Compared to the finger sponge base, I prefered the former, so soft!

Recipe adapted from 孟老师的美味蛋糕卷

Set (A)

20gm cocoa powder

40gm warm water

Set(B)

30gm egg yolks @ 3 nos of eggs

50gm sugar

50gm oil

30gm milk (I used chocolate milk)

75gm cake flour (I used 65gm plain flour + 10gm corn flour)

Set (C)

120gm egg white @ 3 nos of eggs

65gm sugar

Filling

180gm dairy cream

20gm fine sugar

Method

1) Melt coco powder with the warm water and set aside

2) Whisk egg yolks with sugar till sugar melt or turn pale. Add milk+oil and mix. Pour in (1) & stirred. Add flour and mix. Do not overmix.

3) Whisk Set (C) till stiff peak

4) Remove 1/3 of (3) and fold into (2)

5) Pour (4) into balance white and fold. Again do not overmix else it will deflat the white.

6) lined tray with baking paper and pour (5). Bang the tray (36x26cm) to release big bubble and baked in top heat 190c and bottom heat 160c for 12mins. ( I baked at 180c since my oven can't adjust the heating element for 16mins)

7) removed from tray immediately and released the edges of the baking paper to allow the cake to cool.

8) Spread filling and roll. Keep refrigerated for about 30-60mins before slicing.

Mango Swissroll 芒果蛋糕卷

I follow the recipe from 孟老师的‘美味蛋糕卷’. The initial recipe is a peach swissroll but I have change the fruits to mango. The recipe uses finger sponge to make the cake base and no oil was used. So less guilty :) Find the cake texture rather spongy. I have the the cake cool for almost 1hr plus and I thought it would probably be harden by then and will have difficult in rolling up but I am wrong about it. Will defintely try out other recipes soon!

SwissRoll

Used 2 different recipes from books. The strawberry roll is using recipe from 戚风+海绵 轻蛋糕77种 while the chocolate roll is using sponge recipe from 蛋糕卷 Roll cake by 曾美子. Both cake gave soft texture. But I preferred the strawberry roll. My chocolate roll looks like ‘面煎米果' filled with red bean paste haha....

Peach Swiss Roll

My swissroll turn out skinless, all due to my poor rolling technique. Should I wait for the sponge to cool totally before rolling or to roll while its still hot???? I made 2 different sponge. One is using vanilla while the other is using pandan. I prefer the former and find pandan combination is weird but I like the pattern done on it.

Vanilla Sponge
Pandan Sponge

Kueh Lapis

My Sil asked me if I can teach her how to make Kueh Lapis over the weekend. While at my home, I realised that she bought the wrong type of milk. Instead of condense milk, she brought along with her the evaporated milk. Lucky my neighbour came to my rescue and I borrow a can from her....when I was happily opening up the can, I realised that I have misplaced my bottle of cinnamon spice...how??? I tried my luck by calling PY hoping she have some but too bad she don't have either......then I recall my instructor is conducting class nearby. Without much delay I quickly asked J to send me to the CC and bought the gingerbread spice from him. Thanks to J! Though not too smooth sailing during the preparation phase.....Phew....both of us managed to finish the kueh after 3 hours in the kitchen! But the result is satisfying. I hope my Sil have pick up some baking skill!


Other then making Lapis, I decided to make her a swissroll. Hmm...not too sure what went wrong but I find the texture kind of weird!! But still edible! Oh...must mentioned about the box...this was lugged back by PY fromThailand! Thanks to PY!!!

Pandan Kaya Swiss Roll

Baked this for mum, sis & 33 for snack. This time round, I allowed the cake to cool down slightly before rolling and the skin is intact. Using the same recipe as per previous attempt. http://fatmumbaking.blogspot.com/2009/01/blueberry-pandan-roll.html

Blueberry & Pandan Roll

Blueberry & Pandan Roll

I brought some Blueberry & Pandan Roll to grandma house. I made use of 2 different mehtod to make the rolls. The blueberry is using seperate eggs method while the Pandan is using a standard sponge cake recipe. Though both recipe yield soft cake, I preferred the former, the texture is more soft and fine. I need to improve the rolling part....notice its skinless for my blueberry?

Sponge Cake Recipe (Yield a 11x14 thin cake baked @ 180c)

Ingredients

4 eggs

100gm sugar (I reduce to 75gm)

100gm plain flour

100gm melted butter ( I reduce to 50gm & add another 50gm of milk.)

Instant jam i.e kaya or blueberry jam

Method

1) Whisk eggs and sugar at maximum speed for about 5-6 mins till batter become stiff (the batter will turn light yellow and thick)

2) Fold in sifted flour using mixer do not over mix but do ensure the flour are well incorporated

3) Add in the warm butter (Butter & milk) and mix well till butter turn shiny

4) Pour into grease tray and bake for 13-15mins

5) Turn cake out from the tray and leave to cool

6) Spread jam and roll the cake

I found this clip on how to roll the cake.

http://mymedia.yam.com/m/2325371

Pandan Kaya Swiss Roll

Made Swiss Roll again. Better than the previous attempt. This is my Pandan Kaya Swiss Roll. Baked this @170C for 16mins. First 7 mins lower deck of oven and remaining baking time at upper deck for browning of the skin.

Pandan Swiss Roll (Nutella)

Pandan Swiss Roll


Got this recipe frm YJ. This is the 2nd time I tried baking it. Better then the first time but still need lots of improvement. My 3 rascals like it very much esp I spread it with Nutella.

Thanks YJ for this easy recipe and her free trial lesson.