Sunday, June 17, 2018

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷
(recipe adapted & modify slightly from Peng's Kitchen)

2 egg yolks
1 tsp vanilla extract
25g vegetable oil
30g water
35g Blue Jacket Cake Flour
2 egg whites
30g fine sugar

1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour
8g matcha powder
1 egg white
15g fine sugar 

1.  In a medium mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & mix until smooth & well combined.

2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.

3. Pour the original batter onto prepared lined tray & smooth the surface. Pour the matcha batter on top gently & smooth the surface.

4. Using index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.

5. Bake in a preheated oven @ 180 deg C for 16mins.

6. Spread fillings onto cooled cake & rolled up. 

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