Sunday, March 6, 2011
Red Bean Swiss Roll~ 红豆戚风卷
(Recipe adapted & modified from 孟老师的美味蛋糕卷)
80g egg yolks
20g castor sugar
40g vegetable oil
40g whipping cream
80g plain flour
160g egg whites
80g castor sugar
100g red bean
1. In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream until combined. Sift in flour & mix until smooth & well combined.
2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff (This is when the bowl is overturned, the egg whites would not budge).
3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter. Add in red beans.
4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 12mins.
20g icing sugar
50g whipping cream
Beat butter & icing sugar together until light & fluffy. Add in whipping cream slowly & whisk until combined.