( A)
5 Egg Yolks
60 ml Vegetable Oil
75 ml Coconut Milk
50 gm Caster Sugar
1 / 4 tsp Salt
1 1/2 tsp to 2 tsp Pandan Paste
( B)
100 gm Cake Flour
1 tsp Baking Powder
1 / 4 tsp Baking Soda
(C)
5 Egg Whites
1/4 tsp Cream of Tartar
80 gm Caster Sugar ( I use 70gm )
Preheat oven @ 200 ° C
Line a 10"x14"x1 baking tray
1.) Sift flour, baking powder and baking soda.
2.) Mix ( A ) together with a hand whisk EXCEPT Pandan Paste until batter turns into light yellow color.
3.) Whisk sifted flour into batter.
4.) Scoop out 2 tbsp of batter.
5.) Add in Pandan paste n mix well.
6.) Whisk egg whites till foamy, add cream of tartar. Add sugar in 3 batches. Whisk till stiff peaks.
7.) Take 1 tbsp of meringue n fold into the 2 tbsp of plain batter. Transfer batter to piping bag attached to Wilton Tip No 1.
8.) Fold 1 / 3 of meringue to pandan mixture n mix well.
9.) Pour mixture into balance meringue. Gently fold in. Set aside.
10.) Pipe dots onto baking sheet n bake for 1 min to set the batter.
11.) Remove tray from oven after 1 min and pour the rest of batter in. (Pandan batter)
12.) Bake at 200 ° C for 10-15 mins ( I bake mine for 13 mins )
13.) Remove from tray, invert n remove baking paper.
14.) Place a new baking sheet on top n flip back.
15.) Spread whipping cream over. Then start rolling your swiss roll .
WHIPPED CREAM
150-200 ml Whipping Cream
Whipped till stiff.
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