White Christmas Rolls: My white Christmas

December = Christmas ^^, yes, it's the biggest event of the year.

Flourless Chocolate Roll with white chocolate filling

Have you ever dreamed soft and fluffy chocolate roll that packed with load of chocolate flavour!

Strawberry Jelly Roll: Pinky, cutie roll

One of my family's favorite cakes is roll cake, I think because it's soft and load with cream and flavor ^^.

White Roll Cake with Yogurt filling

 With egg white only, this cake is the best way to use leftover egg whites (that I have a lot in my freezer).

Young Coconut Roll Cake

 I know that it's not easy for some people to find young coconut ^^, but if you can get it this cake is one of the best way that you can use it.

White chocolate rolls: soft and sweet

 Soft roll with delicious filling, I think that you will love it too ^^.

Milk Chiffon Roll: Cute, and soft roll cake

 It's fun when you think about something and you can make it real ^^, and baking is my way to make something happen.

Green tea Chiffon roll with easy buttercream

 When my sister came to visit me, she made a request "I want to eat cake with a lot of butter cream", yes, this is what she wanted and you may think it's easy, haha.

 A lot of buttercream can be delicious but it can be too rich, so I had to choose the right flavour. I make coffee roll cake often, I didn't want to make it now. Finally, the right answer was there when I opened the fridge "Matcha", I have a load of it in the freezer (keep it in the freezer will preserve the vibrant green colour, ^^). Actually I think I use it less often than I should. 
As my green tea powder is bitter (and very green), the amount that I use is enough but you can adjust it to suit the one that you have, for the cake if you use more green tea powder, reduce the flour (ex. if you use 15g of green tea you have to use only 65g of flour), but for the buttercream no need to adjust anything.
I'm really happy that I can show you video, haha, because when removing the cake from the oven it's not easy to write what you have to do (a process of cover , remove, reverse and roll). So, if you don't understand what I write (I try my best ^^"), see the video.
For the buttercream, this is one of the easiest that you can make, and it's very delicious, you can use it in other recipe too (for the vanilla flavour, just skip the green tea and add all the whipping cream into the bowl without warming some of it).
My sister really enjoyed it, and I hope you will love it too.

Green tea Chiffon roll with easy buttercream

Make 30 cm roll cake 

Green tea chiffon cake
70g .......................... Cake flour
10g ........................... Green tea powder (Matcha)
70g ........................... Granulated sugar
.................................. Pinch of salt
3 ............................... Egg yolks (large)
3 ............................... Egg whites (large)
60ml ......................... Water
30ml ......................... Rice bran oil

Green tea buttercream
50g ........................... Whipping cream (A)
5g ............................. Green tea powder (Matcha)
150g ......................... Butter, soft (if use unsalted butter add a pinch of salt)
130g ......................... Sweetened condensed milk
100g .......................... Whipping cream (B)

 

 Preheat an oven to 180C
Line 30x30cm pan with baking paper.
Sift flour and Green tea powder (Matcha) together, set aside.

 I use King Rice bran oil

Put egg yolks into a bowl with sugar and salt.
Beat until smooth.

 Add the Rice bran oil, and beat to combine.

 Pour the water into the bowl, beat to combine.

 Pour flour mixture into the bowl.

 Beat until fully combine.

 Whip the egg whites until firm peaks formed.

 Fold into the egg yolk mixture in 2-3 additions.

 Fold until fully combine.

 Pour into the prepared pan.

 Bake for 12-15 minutes.

Place another sheet of baking paper on top, and reverse the cake and remove the old baking paper.
Place another sheet of baking paper and reverse the cake again.
Roll the cake (with the baking paper), and let it cool completely before using.

 Heat the whipping cream (A) until hot, sift the green tea powder into the whipping cream, mix to combine.
Let the mixture cool before using.

 Beat the butter until smooth, pour the sweetened condensed milk and whipping cream (B) into the bowl.
Beat to combine.

 Pour the green tea mixture into the bowl.

 Beat until smooth.

Unroll the cake. 
Spread the buttercream over the cake.

 Roll into a cylinder.
Cover the cake with baking paper and press with long ruler to tighten the cake.

Refrigerate until ready to serve.

Green tea Chiffon roll with easy buttercream

Simple Jam Roll: Easy delicious roll

 Because I had a lot of things to do last month, and I felt it pass so fast, haha. 

Hello Kitty Rolled Cake: Cute rolled cake

 My niece love "Hello Kitty" and I think many of us love this character too ^^. I still remember that when I was young (ok, a long, long time ago) , I had a dream that everything in my room is Hello Kitty's.

Almond roll: Almond, and almond in many forms

 I know that I buy too much cookbooks ^^" but I never think that it will be enough, haha. As there are new chefs, new idea and new recipe everyday.

Merry Christmas: Chocolate Hazelnut Log

 Merry Christmas to you all!!! Wish you a happy Christmas (and wonderful new year ^^).

抹茶ロールケーキ: Greentea roll cake, Coming back to something familiar!

I had some problem with baking lately, they didn't coming out as I expect, well, I'm in the bad baking week!

Black forest Rolled Cake, La forêt noire roulade: My (not) traditional yule log cake.

I know that it's strange, haha, because when I started to bake I thought about making the traditional yule log cake (as someone requested me to make it for her ^^). But I had this idea and suddenly I change my mind.

Chicken farm baker's project# 37: My roll cake, Raspberry chocolate roulade

This month we gonna roll ^^, because the Chicken farm bakers' project's host think that roll cake will be a good thing to make. Actually roll cake is one of my favorite cake too.

天使と悪魔のフル－ツロール: Angel and demon roll cake, Because life always has 2 sides.

I always love the animation and manga (if you believe my motto "No one is too old to read (manga)^^". And esp. when I saw the one that story bases on sweet making I really happy to read it.

Roulade Chocolat au Cointreau: There's an orange hiding in this cake!!

 Because I love to collect cookbook, I feel I need it every time that I saw it. Just last month I saw that my friend showed her new book “.......................” and I think I need that too, haha. Well, luckily the Amazon shows inside of this book and Voila! I finally know that it’s the same book as ............................ that I already had it in French ^^.

- Chicken Farm Special Project: Ultimate Roll: Colour, Flavour and Glitter!! : Passion fruit meringue rolls!-

Special project again ^ ^, well, the fact is this project is very old, haha! My friend talk about this project about 4 month ago but there were a lot of things to do, so I just begged her to wait for all of us to have time.
So, this month is the month, Chicken Farm Special Project: Ultimate Roll: Colour, Flavour and Glitter!! The rule is so easy, just make the roll and you have to option to choose the well decorated one or play with flavor. And I choose to play with the flavor, the passion fruit and the meringue!

I love the passion fruit, the smell and the tangy taste, both of them are the charm of this little fruit. The tanginess of the passion fruit is very sharp, and I think it will work very well with the sweetness of the meringue.
After I choose the flavor, I think about the texture, I use the sponge cake for the base, because it's soft and quite dry, so it can take a lot of liquid from the filling and the topping. It's plain too, because I want the flavor of the passion fruit and the meringue come out without any obstacle. And for the meringue, because we won't bake it, I decide the Italian meringue will be the best option ^ ^, and I use the blowtorch to burn it.

So, with each bite you will receive the tanginess and the sweetness, with a hint of the caramel (from the burned meringue). I think I got my new favorite roll cake, that uses the ingredient that I love, the passion fruit!

Note: When fill the cake, don't put all the curd in it or the cake will be very hard to roll. You might have the ¼ cup of the curd left.

- Passion fruit meringue rolls!-

Sponge cake
3	Eggs (separated)
70g	Sugar
60g	Cake flour
1 tbsp	Oil
1 tbsp	Hot water
Passion fruit curd
4	Eggs
2	Egg yolks
70g	Sugar
180ml	Passion fruit puree
20ml	Lemon juice
40g	Unsalted butter
1½ tsp	Corn flour
Italian meringue
2	Egg whites
65g	Sugar
1tbsp	Water

Preheat the oven to180°C
Line the base of 30X30 cm pan with baking paper.

Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
Sift the flour into the bowl and fold to combine.
Pour the oil and hot water into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.

Bake for 10-12 minutes, or until lightly golden.

While baking the cake, spray the clean table clothes with water.
As soon as the cake came out of the oven turn the cake over the clothes, pull the baking paper off.
Roll the cake with the clothes, then let the cake cool on the wire rack.

Make the passion fruit curd:

Mix the eggs, egg yolks, sugar and corn flour together.
Heat the passion fruit and lemon juice, then pour the mixture into the egg mixture slowly and whisk all the time.

Put the mixture over medium-low heat, whisking constantly to avoid scorching until it becomes very thick.

Remove from heat and whisk in the butter and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool.

Unfold the cake and spread the passion fruit curd over the cake.
Reroll the cake and refrigerate for 1-2 hour until firm.

Make the Italian meringue:

To make the sugar syrup, place the candy thermometer in the saucepan and heat the water and sugar over medium-high heat. Partially cover with a lid to capture the evaporating water this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, with the mixer still running slowly pour the remaining sugar into the meringue.

Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, remove the thermometer and slowly pour the syrup into the meringue.

After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.

Finishing touch:

Take the cake out of the fridge, cover with the meringue.
Using a cook’s blowtorch over the surface to burn the meringue.

- Chicken Farm Special Project: Ultimate Roll
: Colour, Flavour and Glitter!! :
Passion fruit meringue rolls!-