Try out this recipe, lemon rollcake, intend to do this as a Christmas Logcake for my sister-in-law where she invited us to her house.
I feel that some sourness will be quite refreshing after all the food we ate.
I rolled with some cream cheese filling where I put some lemon zest and lemon juice, I tasted the roll and I quite like it, my husband was saying too sour, asked me next time put in some salt to ease the sourness, my "adviser" leh....
Trying to bake Cake Lapis again with my oven, never did I get a perfect lapis... chez... this time round, the lapis is cooked but the bottom layer is dry.. Any tips for me? The other time, my lapis is wet and oily.
I am always a follover of eggplant10's blog and I loved all goodies she baked and they are beautiful.
This time round I pick her Kek Lapis pandan to try, even though I weigh the batter for each layer, I still have uneven layers, dunno why.. .
Morning, bring to office, collegues tasted and like the taste of it even though the cake is a bit dry. I will try again. Thanks 茄子 :)
PANDAN CAKE LAPIS (http://eggplant10.blogspot.com)
Butter Egg Yolk Batter Baking Tin: 8” x 8” square
450 Gm Unsalted Butter (room temp)
180 Gm Fine Sugar
21 Nos Egg Yolks
4 Tbsp Condensed Milk
4 Tbsp Cocomut Milk Powder (Kara)
270 Gm Flour
½ Tsp Baking Powder
1 Tsp Vanilla Essence
Some Salt
2 Tsp Pandan Essence (to be added when batter is divided)
Egg White Batter
10 Nos Egg Whites
140 Gm Fine Sugar
½ Tsp Cream of Tartar
1. Sieve flour, baking powder, coconut milk powder together.
2. Use “K” beater and beat butter,condensed milk & sugar till creamy and fluffy. Halfway through add in some salt and vanilla essence.
3. Add in egg yolks one by one at a time.
4. At slow speed mix in the sieved flour mixture.
5. In a plastic bag, mix in the cream of tartar and sugar together.
6. In another mixing bowl, use whisk to whisked the egg white till frothy.
7. Add in 1/3 of sugar mixture and whisk till almost soft peak, add in another 1/3.
8. Add in the last 1/3 sugar when soft peak and whisk till it’s is stiff and smooth.
9. Fold in 1/3 whisked egg white into the butter egg yolk mixture. (this part can use hand whisk)
10. Use spatula and fold in 2/3 of whisked egg white. Divide into 2 portions. Fold in pandan essence into one of the portion.
11. Grease tin and line greaseproof paper at the bottom only.
12. Bake first layer at 180ºC with top and bottom fire till cooked. Once it’s cooked, switch oven temp to Grill mode and let the top brown before putting 2nd layer. Each layer takes at 4-6 mins ( I use 1/3 level up in oven)
13. For last layer bake at 180ºC for 15 mins. (Grill to get top colour)
Today went of Bakery Mart at macpherson to buy some things, enquire whether do they have pandan paste, indeed they have and they sell at 1 kg bottle form.
I use ieatihootipost's recipe to bake pandan chiffon cake without using pandan leave, I use this paste instead. I still have half packet of coconut milk in the fridge and short of some amount, I just add water. For me the most important is the pandan paste itself, so that if it is fragant, I will not have a hassle of blending pandan leaves.
Overall, hubby and collegues love it, especially the texture, soft.
Long ago, wanted to do Charlotte Fruit Roll, I was not confidence enough to pipe the batter into strips, for fear of batter get soft/melt halfway through piping.
Did the first tray, cut too big a hole ar the end of the piping bag and the batter was not enough to cover the whole tray, I cut out a small rectangular and roll a small charlotte fruit roll.
Try again, this time round cut a smaller hole and it was enough to cover the whole tray but full of holes, did some covering up with the balance of some batter.
Beat up some yogurt cream and roll with cut strawberries and kiwi. Although it's not so perfect, I was quite satisfied.
Try out a recipe on coffee swissroll. did not have instant coffee, use my coffee machine to make some coffee for the nmaking of swissroll.
Although, my coffee sponge did not rise as much, but it is still soft. I also made some buttercream too. I found that the buttercream is too much for my liking, need to twitch the recipe for my next doing.
My future son-in-law liked it.
Last few days, have been trying to do macarons, result fail.. no feet.. reason... didn't wait for the skin to dry.... impatient....
Talk to my buddy, she say she has confidence in me (really look me up), encouraged me to try again... surf the website and saw a recipe from here, the recipe says you don't even need aged egg white and can even do on raining days... yay! it's a bonus if it works.
I pipe the macaron and there's a tip, I knock the tray and still there's the tip, can't be bothered, I just want to see whether the recipe works for me. After finish piping, left it on the table with my ceiling fan on to let it dry, half an hour later, it's was still damp to my touch, from learn't from my previous lessons, on the aircon, "ta ta" 15 mins later, the skin is formed. In to the oven.
Well, at least I have some result, the next time, I will do a neat job on this...
I have a habit of not reading the details of the recipe, normally, I just glaze through, too confidence, that's why sometimes, I did fail in attempting in what I am making. Serve me right.......
I use the water portion meant for the skin dough and put into the rice, result - too soggy... No doubt, the failure of the rice but overall the taste is nice. Will do it again.
