Saturday, April 27, 2013

Green Tea Swiss Roll (綠茶蛋糕卷)AB #30: It's Tea Time!

Again, I challenge myself to make swiss roll cake after I failed twice attempt earlier.  I still find it difficult to roll on my third trial on chocolate swiss cake (as the below picture). The Day after, I try my green tea swiss roll again, this time I follow some tips from Carol's cookbook. I found that it is very useful and easier to roll. Very happy with the result :)
再次挑战瑞士蛋糕卷!!!虽然,曾经经历过两次的失败,但仍然不死心 :)
第三次我做了以下的巧克力瑞士卷。虽然,勉强卷起来了。可是,还是不满意。结果隔一天,又再做一次綠茶卷,这次就跟着涓涓老师的方法,先在蛋糕开始卷起处,用刀切3-4 条不到底的线条。果然,卷起来比之前轻松多了, 好开心呀!
食谱参考胡涓涓老师的‘烘焙新手第一本书’,非常值得拥有的一本好食谱。
A very good kitchen reference - Carol's cookbook.
Green Tea Swiss Roll (抹茶蛋糕卷)
(Recipe adapted from Coral - The first book of baking for beginners with some changes to suit my baking tray size : 10.5" x 10.5" (27.5 cm x 27.5 cm)

Ingredients
3 eggs yolk
20g castor sugar
1/8 tsp sugar
20g corn oil (I used canola oil)
60g milk
50g low protein flour
20g green tea powder
5g corn flour

3 eggs white
60g sugar
Filling 
Red bean
100g whipping cream (whipped)

Method
1.  Whisk eggs yolk and sugar until sugar dissolve.
2.   Add in corn oil and milk, combined well.
3.   Sift in all flour into egg mixture, stir to combine.
4.   In other bowl, beat egg white until foamy, gradually add sugar and continue to beat till     
      soft peak form.
5.   Take 1/3 of egg white and use a hand whisk  to mix into egg yolk batter.
6.   Fold in the balance egg white with a spatula till well combine.
7.   Pour the batter into swiss roll tray lined with baking paper(ungreased 烘焙白报纸). 
      Smooth the surface with scraper. Give the tray some tap to remove big bubbles.
8.   Bake in preheat oven at 170c for 25 minutes.
9.   Once the cake done, transfer the cake to wire rack. Leave to cool for 5 minutes.
10. Invert the cake and gently remove the baking paper. 
Tip 1 : Snip off the other end of the cake at 45 degree angle. (for neatly attached at the end 
              of rolling)
       2 : Cut 3 lines at the beginning of rolling point but the cake is still attached to each   
             other.
11.  Spread evenly a layer of whipping cream over the sponge surface and follow by red   
       beans paste on top. 
12.  Roll it up gently and tightly. Wrap and chill for 30 minutes or 1 hour.  Done.
I am submitting this post to Aspiring Bakers #30 : it's Tea time! (April 2013) 
hosted by Food Playground.

*********************************************************************************
Record for my third attempt - Ugly Chocolate Swiss roll with blueberry filling :(
第三次记录 :卷的很丑的巧克力蛋糕卷 :(
Enjoy your baking life!!!

46 comments:

  1. Esther, Good attempt! Practice makes perfect. Keep it UP :)

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    1. Ann, thank you very much for encouraging me! :)

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  2. 加油噢,肯定会越来越好的:)

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  3. Ooo such a pretty swiss roll. :)

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    1. Yen, thank you but i still need more practice on rolling stage :)

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  4. Very soft and pretty. I can't get enough of matcha!

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    1. Angie, I can't resist anything with matcha too ! :)

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  5. The swiss roll is so fluffy and perfectly rolled. Yum, Esther. Love the red bean filling.

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    1. Adora, your lovely comment make me feel warm ;)

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  6. Your green tea Swiss roll looks perfect! Didn't even have a hair line crack, that's amazing!! I'm sure it taste good too :)

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  7. Hi Esther
    Your green tea swiss roll looking really perfect. Here my sister just suggested to bake green tea swiss roll for her and what a coincidence that you made this too.

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    Replies
    1. Mel, enjoy your baking while you're on your long break holidays :)

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  8. well done Esther!
    其实已经做得好,
    至少就有我这个还不斑赖作蛋糕卷的粉丝给你鼓掌,po,po,po,...........
    哈。。。。。。。

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  9. 不错咧~~~你已经卷的比我之前刚刚学卷的时候美囖,我以前卷的时候一直裂开。

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    1. Girl, 我第一和第二次卷也时难逃裂开的命运,真得好可怕! ^_^

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  10. 这蛋糕卷啊!对我来说,是靠运气的,嘻嘻!

    看到那红豆馅,这绿茶蛋糕卷一定很好吃。

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    1. Eileen, 我就是喜欢你的谦卑。你的蛋糕卷对我来说师父级的了^_^

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  11. 你已经卷得很好了, 很美哦!
    我对这蛋糕卷也是怕拍,时好时坏的,哈哈哈!

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    Replies
    1. May, 也是谦虚的师傅。有师傅的加油,我会努力的^_^

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  12. 哇!卷的很好啊!
    我还是比较喜欢吃多一点啦。哈哈哈~

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    Replies
    1. Tracy,那没问题,我们一起大快朵颐^_^

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  13. Swiss roll is intimidating for me. Yours look perfect. I salute you my dear.

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    Replies
    1. hi Quay Po, thank you for stopping by and appreciate your lovely comments :)

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    2. I like your swiss roll very much! Very pretty!

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  14. hi esther, your green tea sr looks very pretty, i'm sure this is very delicious as well! btw, your choc sr looks good la!

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    Replies
    1. Hi Lena, actually there was a crack on the bottom of the choc sr , but can't see it from the photo. ^_^
      Thank you for your comment.

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  15. 没丑丑的,卷得好漂亮咯!水晶,看见那绿茶蛋糕卷好想吃。嘻嘻!肚子饿了,找宵夜。。

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    1. 水晶,那我就切一片特大给你咯^_^请慢用

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  16. 蛋糕卷得很美呢!
    绿茶蛋糕配上红豆馅,好吃好吃!

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    Replies
    1. Casey, 我这个水准还有待进步,哈哈!不过你若不介意,我愿意与你分享^_^

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  17. Hi Esther,

    You made both your Swiss rolls so well. I'm a big fan of Carol and her recipes as they are always fail-proof!

    Btw, thanks for the sweet corn bread rolls recipe! The rolls are very soft and delicious!

    Zoe

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    Replies
    1. Yes, Zoe. Carol's recipes are great and never failed me :) 
      Thank you for trying the sweet corn bread recipe. I love them too.
      You can always substitute it with different fillings and flavors.

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  18. Hi Esther! The chocolate roll doesn't look like a failure to me?!

    Love your green tea version!

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    Replies
    1. Hi Alvin, there was a crack hidden at bottom of the chocolate roll, but can't see it from the photo ;)
      Thank you for love the green one ^_^

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  19. Wow, love your swiss rolls. What a classic green tea swiss roll with red bean paste!

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  20. 我也觉得蛋糕都卷的美美的呀!!!
    一点都不丑呢!!
    我儿子也很爱吃蛋糕卷的。。。可是我都还没做过呢!!!对那个卷。。。有点怕怕。。。没有信心呀!!

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    1. 珊珊,谢谢你!试一试,相信你一定做的比我好!:)

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  21. Esther, you have done well! I am scared to try swiss roll because I know it will break when I try to roll it hah! hah!

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    Replies
    1. Phong Hong, never try never know :)I know you can do it!!!!

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  22. I can't believe I have never made one of these cakes before!! This looks so good!

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    Replies
    1. Hi Cathleen, thank you for your lovely comment :)

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