Swiss rolls have always been one of my favourites, though I really have so many favourties to list out. I always like buying sugar rolls from Polar because they were always yummy even though left after a day.
I supposed it's almost 1 year since I did swiss rolls. As usual, I have this packet of cake flour with me for quite sometime and I thought I REALLY NEED TO USE IT UP! So, here comes the Swiss rolls. I made 2 flavours - Ocha and Classic. The recipe was adapted from Kiki and it was the recipe that I used for my Mango Swiss roll.
Yummy! There's finally breakfast for Prince Charming and me!
Classic Swiss rolls
Ocha Swiss rolls
Monday, August 25, 2008
Swiss Rolls
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8 comments:
Pretty rolls you have there ! I always turn my swissrolls inside out cos' the 'skin' always get stuck to the paper, even if I used greaseproof paper, any ideas ?
Oh Mrs Kwok! I love your classic swiss roll! How did you manage to get it roll so nicely?? The skin on top looks so even too, mine always have some parts too brown due to uneven baking. Mine will also get stuck to the greaseproof paper too.
Great job! :D
Hello GG,
Sorry if you don't mind me calling you GG cause it sounds really cute :)
I used to have the same problem as you. My skins get stucked to the paper and making the whole roll looks botak here and there, so I decided that I must roll the ready cake up when it's still pipping hot. Also, I don't know if it's because of the Wax paper I'm using?
Hehe Aimei,
I think it's probably cause I rolled them up ASAP when they were fresh out from the oven. Also, I don't know if it's cause of the Wax paper I'm using? I used to use normal Greaseproof paper then saw this Wax paper at CS so I bought it and tried.
Conclusion to both GG and Aimei:
I think Wax paper + rolling the cake when pipping hot works! :P
That looks perfect Mrs Kwok!
Oh! And I recently made the fruit tarts that you made wayyy earlier! They turned out great!
Hi,
I am attracted to your pictures - simple shots, yet essence of subject captured beautifully.... simplicity at its best, simply stunning!
Cheers!
We would like to feature your swiss rolls on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)
Haley
blog.keyingredient.com/
Mrs Kwok! I love your classic swiss roll!Could you post your classic swiss roll recipe?
Thanks,
Lejing Han
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