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Kangyou | 24-Feb-16 | Swiss Roll | (10 Reads)

Pandan Swiss Roll

(A)
Coconut Milk 45g
Butter 35g
Pinch of Salt

(B)
Pandan juice 25g
Cake 70g
Yolk 3

(C)
Whites 3
Lemon juice few drops
Sugar 40g

Filling : Swiss Meringue Buttercream + Diced Strawberries

1) Double boiled (A) till butter melted, keep warm
2) Add (B) into (A), make sure the batter still warm
3) Beat whites till frothy, add lemon juice and sugar and continue to beat till stiff peak formed.
4) FOLD 1/3 meringue into yolk batter, then pour all into meringue batter bowl and continue to FOLD till well incorporated.
5) Pour onto lined baking sheet (8" X 11")
6) Bake in preheated oven (fan) 325F / 165C about 15 minutes
7) Lightly roll the swiss roll while still warm (to make the shape)
8) Once the cake cool completely, then open the roll, spread with buttercream with diced strawberries. Then roll up again and keep in fridge at least 1 hour.

~ Don't over bake the cake, it will crack easily.

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