Japanese Swiss Roll

I used to share the joy of baking with this group, KBB, I did baking as well as photography challenges , it was good time we have had. I started having hard time to fulfill challenge as my life getting demanding at that time. So I quit. Hibernating from online life. And when I get back... It was slow pace I could afford. I told arfi if I can do baking challenge without joint back to the group. I have gotten her consent.  So I will inshaAllah  do my best !

I saw beautiful roll cake (swissroll) with attractive pattern through Pinterest  for the first time, that's before I realized Japanese swiss roll  was booming, and after finding out this month challenge's recipe is Japanese swissroll, I'm more than happy to answer. And I still wanted to make swirl pattern I saw first time at pinterest, love at the first sight :) . Recipe used from Kedai Rachma, she is amazing woman with her love and passion  of baking.  I had trouble reading recipe's methods though , so I went to her website, to find similar recipe with different methods.

 Searching and understanding recipe.

 Recipe is for 2 tins of 20 x 20 cm ,  though I used 1 tin with 23 x 23 cm size , which came out this thick.

 Really soft texture, with creamy filling. Will stop me from visiting Japanese bakery :) 

My roll was  a bit burnt as I used lower heat for more than 20 minutes, and my oven has different temperature to original recipe, so adjust temperature to how u normally work with swissroll baking.

Second attempt using large tin 30.5 x 41 cm, bake time reduced to exactly 20 minutes, used lower heat for 10 minutes and upper heat for the rest. I added coffee oil, it was amazing.

Oops.. jelly mark won't come off from my square tin. 

JAPANESE ROLL CAKE

Adapted from : Junko's book

Modified by : Rachmah Setyawati

Ingredients:
Batter 1

• 4 egg yolks
• 40 g castor sugar
• 40 cc canola oil 
• 60 cc water
• 80 g flour

Decoration batter

• 60 g egg white
• 15 g castor sugar
• 10 g cornstarch flour

Batter 2

• 
  
• 160 - 175 g egg white
• 0,5 g salt
• 50 g castor sugar
• 1 tsp lemon juice
• 15 g cornstarch flour
• 1 tbs blueberry paste (I skipped this)

Filling

• Non dairy fresh cream

Methods:

Batter 1
Beat egg yolks, gradually adding sugar, until the yolks are a pale yellow , gradually pour oil, continue with water and flour until combine well, set aside.

Decorative batter

Place the egg white in a clean mixing bowl, add some part of sugar, mix it until frothy. Add remaining sugar and mix in medium speed until it gets glossy and soft peak form batter. Pour cornstarch flour, mix well.  Add 5 tbs of batter 1, fold well and ready to use as decoration. Add food coloring to your choice pour in icing bag.

Prepare large swissroll tin or divide into 2 tins of 20 x 20 cm , butter or oil  lightly, add baking liner (draw your pattern with pencil and put baking liner with the pencil side down) don't spray oil or butter at this stage, start pipe the pattern. chill in the freezer for 20 minutes.

Batter 2
Place the egg white in a clean mixing bowl and some part of sugar, mix until frothy. Add remaining sugar and mix in medium speed until you get glossy and soft peak form batter.
Add lemon juice, whisk lightly. add cornstarch flour, mix for a while until soft peak form. Set aside.
Take a 1/3 of this batter and combine into batter 1 (yolk mixture), fold lightly. Add second 1/3 of this batter (white egg batter) , fold lightly.Add remaining batter fold until well combine.

Take tin with decorative liner out from the freezer. Gently pour the mixture of batter 1 and 2 and spread evenly with spatula or dough scraper. Bake for 20-25 minutes in 165 degree Celsius at middle rack.

To assemble Swiss roll

Carefully turn the baked sponge cake onto a piece of baking paper.
Slowly peel off the attached baking paper from the cake.
Place a new piece of baking paper over the sponge. Invert the sponge again.
Leave it cool before spreading evenly with a layer of cream.
Roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge. Slice to serve.

Chocolate Sablés

Have I told u that my hb isn't sweet tooth person ? Well it took my surprise that finally he filled up a small container full with Lebaran cookies to munch at work, and this chocolate sables was also in the container most of the time.

For me to make this cookie is new experience, as u need to use white egg instead of yolk. That's different... and also white egg is whipped up before adding to main mixture. If u like to make chiffon cake this method would be familiar to you. After baking process, I tasted there's something missing in this cookies...need more fat or something. However the next day it tasted so much better compared to the one using yolk and even better with intense chocolate. Loving it.

 
Thanks to Amy from U Try It for sharing this recipe, she also included tutorial along with recipe.


Chocolate Sablés

Makes 48+ cookies, depending on the size

Ingredients:

2 cups ( 280 g) All purpose flour
6 tbsp (35 g) Valrhona cocoa powder 
10oz ( 285 g) Butter, room temperature
1 cup (120 gr) Icing sugar 
 a pinch of salt
1/2 tsp Instant coffee granulate, (dissolved in 1 teaspoon of hot water)
4 tbsp Egg whites, lightly beaten (from aprox 2 extra large egg)
1/2 cup Chocolate chips for topping, I swapped with hundred n' thousands

Preheat oven to 350 degree F. Line baking sheet with silpat or parchment paper, set aside.

In a tall plastic mug, prepare a pastry bag, fitted with a large swirl/star tip (I used Wilton 1M), set aside. In a mixing bowl, whisk flour and cocoa powder together, set aside.

In the bowl of a stand mixer fitted with the flat beater (or use a large mixing bowl with a hand held mixer), on low speed, beat the butter, powdered sugar and salt. When ingredients are well mixed, turn mixer to medium high speed and beat until light and fluffy. (Start with low speed so you don’t cover yourself and the kitchen with powdered sugar!)

Then, add the coffee mixture and egg white and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.

Turn mixer on low and slowly add in the dry ingredients. Mix until just combined. Transfer the dough to the prepared pastry bag.

Pipe dough onto prepared baking sheet. You can simply pipe an 1-inch rounds, 1-inch apart. Or, pipe dough with the “infinity” shape (like a horizontal 8) 1 by 2-inch size. Top with a piece of chocolate chip in the middle of each piped dough.

Bake 1-inch rounds for 10 minutes and 1 by 2-inch “8” shapes for 12 minutes. Cool cookies on baking sheet over wire rack until warm to handle. Transfer to wire rack to cool completely. Store in air tight containers.

Note: Since the bake time is different with different size/shape of the cookies, I recommend that you pipe the same size/shape on each cookies sheet so they all baked off evenly.

 

 

Swaying Flower Cookies, Kembang Goyang

This old style swaying flower cookies or better known as kembang goyang or lentera or lentari, they are formed using rossete iron. Which is easyly found in Indonesian market, however i believe that some other countries also used this rossete iron too. 

The term of kembang goyang also refers to flower metal shape that usually worn or put as hair accessories as part of javanese traditional costume. The shape is equally same with this rossette iron except as it is an accessories it is more artfull.

Found recipe of kembang goyang in here The main reason I used this recipe is because she used glutonious rice flour, I dont have other explanation why is it good to use glutinous rice flour rather than it gives a good crunch texture to this fried cookie, as I always use it whenever I make bidaran, also another kind of fried snack.

A little advise, make sure do not submerge the mold in the batter and when it won't separate from its mold  try to reduce the heat down.

Swaying Flower Cookies, Kembang Goyang

 

100 gr glutinous rice  flour

100 gr rice flour 

100 gr corn starch 

3 to 4 tbs sugar

pinch of salt

1 egg

1 tbs of lime stone water ( 1 tsp of lime stone diluted in 3 tbs of water, once it seperate spoon out the clear water)  
1 tbs of ginger juice (made from crushed ginger mix in water)

350 ml coconut milk

oil for frying 

Methods:

Whisk all ingredients in large bowl (except oil), prepare oil in deep fry pan and place the mold (rossete iron) in the oil.  Once the rossete iron is hot enough, dip it into the mixture (it will stick on the hot mold). Dip it just below the top of the mold, do not submerse.
Put it back in the oil and sway the mold to release the batter, if it won't separate from its mold, that means u need to reduce the heat. Deep fry until light golden color. Place on a paper towel to absorb excess oil.

Kembang Goyang(Lentari)

Tepung ketan 100 gr
Tepung beras 100gr
Maizena 100 gr
1 sdk makan air kapur sirih
1 sdk makan air perasan jahe
1 butir telur
400 cc santan (Rita pakek 350 cc)
3 sampai 4 sdm gula.tergantung selera (pakek sendok ukur)
sedikit garam

Campur semua bahan, aduk rata.Panaskan minyak celupkan cetakan keminyak panas lalu ke adonan,  lalu celupkan lagi keminyak panas sambil digoyang-goyang sampai lepas dari cetakan. Begitu seterusnya sampai habis. Klo adonan tidak terlepas dari catakan berarti api terlalu panas, kurangi api, harusnya adonan akan terlepas saat masih agak lembek.

Cheesy Pineapple tart

I happen to like this recipe, it started 2 years ago. Lebaran that was. Made pineapple tart out of this recipe, noted to my self that making pineapple tart doesn't have to be a day of labour in the kitchen, this recipe has proven me, at least. The ratio and the amount of ingredients make things possible.

The recipe came from beautiful and talented  Anne of Ambrosia,  thanks An for sharing this mantap recipe. I also made variation out of this pastry, dipped in chocolate and peanut voila 2 kinds of cookies ready for Lebaran.

Cheesy  Pineapple tart 

Source : ‘Resep-resep Terbaik Kue Kering’ dari Primarasa

Ingredients
 Pastry
250g butter, softened
75 gr icing sugar
1 yolk
 ¼ sdt vanila powde/essence
350g plain flour
50 gr shreded cheese, could be cheddar, parmesan or edame
1 yolk for glazing

For filling/pineapple jam
- 900 gr pineapple skin off
- 150g granulated sugar
- 4 cloves
- 1 cinnamon stick
Crush pineapple  in a blender until smooth. Transfer  into a pan, add the cinnamon stick and cook until boiling. Stir vigorously until it forms paste and not watery. Cool aside and form into small balls.

Method1. Cream butter, icing sugar and followed by egg and vanilla till creamy and light
3. Gradually add flour into butter mixture, using spatulla mix it till all the ingredients are well incorporated
5. Shape the small dough to ball or your liking and top or fill with pineapple jam
6. Bake in a preheated oven at 160C for about 20mins or till the sides turn golden brown

Nastar Keju

Source : Buku ‘Resep-resep Terbaik Kue Kering’ dari Primarasa

Bahan :
Selai
900 g nanas kupas
150 g gula pasir
4 butir cengkih
7 cm kayu manis
Kulit
150 g mentega tawar

100 g margarin
75 g gula bubuk
1 kuning telur
¼ sdt vanili bubuk
350 g tepung terigu
50 g keju edam/parmesan/cheddar, parut halus
1 kuning telur untuk olesan
Cara :
1. Selai : parut nanas, masak bersama gula, cengkih dan kayu manis hingga mengental dan airnya habis, angkat dan dinginkan.

2. Kulit : kocok mentega , margarin dan gula dengan mikser berkecepatan sedang hingga putih, lembut, dan mengembang. Tambahkan kuning telur dan vanili, kocok hingga rata. Masukkan tepung terigu secara bertahap, tambahkan keju, aduk rata dengan spatula.

3. Panaskan oven pada suhu 160 °C, olesi loyang kue kering dengan margarin. Siapkan cetakan kembang diameter 3 cm. Ambil sedikit adonan, gilas di antara 2 lembar plastik hingga setebal 3 mm. Cetak adonan dengan cetakan yang sudah disiapkan.

4. Ambil satu lembar adonan yang sudah dicetak, taruh ½ sdt selai ditengahnya secara memanjang . Lipat kedua sisi adonan hingga bertemu ditengah, rapatkan ujungnya agar berbentuk mirip terompet. Lakukan hal yang sama hingga adonan dan selai habis.

5. Taruh adonan yang sudah dibentuk di atas loyang, beri jarak 2 cm agar tidak saling melekat waktu kue dipanggang. Olesi permukaannya dengan kuning telur.

6. Masukkan loyang ke dalam oven, panggang hingga kuning kecoklatan (± 20 menit). Keluarkan kue dari oven, pindahkan ke atas rak kawat, biarkan dingin

Egg Drop Corn Soup and Bali Holiday

A cool day outside welcoming us when we arrived at Melbourne Airport, sun was peeking behind the clouds, hubby was busy making a call to friend who's waiting for us somewhere. Finally we met at the point that they both agree. As we drove to our street,  we live close to the airport, I noticed the sun was gone...  it was grey and gloomy, however i asked to my self if i feel cold as we arrived from tropical weather, it was not bad, not that cold. 

Our neighbour greeted us with her lovely smile, I approached her as I landed her a kiss on her cheek, she's one lovely 77 year old neighbour. Opening the white door of our place, straight away went to my kitchen, smiling as I entered, smelt the fragrant of the furniture, it's lavender mix with coconut..... love to be home....

 

Hey..hey... enuff narrative, all I wanted to say is sorry for leaving this blog long enough, that if I grew lemon tree on this blog, now I'm ready to pick some lemons to be squeezed for honey lemon tea to sip in this  cold winter. Ok, without further type here are some pics from our Bali's holiday... we picked quite place for rest at Bumi Ayu Sanur before we moved to Santika Premiere Beach Resort, which was awesome.

This time my post holiday sydrome recovered so fast, I switched my holiday mood to be active and alert mood within one day, holiday meant to be enjoying the food at your will in any restaurants or warungs, while here enjoy cooking at your will, And I'm enjoying it I almost forgot that I used to get blue of this cooking and foodie thing. 

 

At the kitchen Corn soup with egg drop would be a good companion to embrace the cold weather. Chinese soup, but  not so Chinese anymore I reckon, it is kind of simple to prepare-soup, anyone from any country could easily prepare this soup. It's basically pouring and stirring at the same time, beaten eggs into hot boiling broth.

Egg Drop Corn Soup

Source from Asian`s Kitchen
Ingredients:
1 liter water
2 cube Knorr's chicken flavor/3 tbsp chicken bouillon powder
4 large eggs,beaten well
1 tbsp ground pepper powder
1 large can creamy sweet corn,about 400 ml
200gm/1 piece boneless chicken breast,cut cube
3 tbsp corn flour + 2 tbsp cold water dilute
salt to taste
handful cut scallion



Method: 
1:Bring 1 liter water to boil in stock pot at high heat,then add in chicken cube or bouillon powder.
2:When the stock rolling boil add in cube chicken,creamy sweet corn ,ground pepper and corn flour dissolved.Keep stirring the soup until bubbly,then slowly pour in beaten eggs into the soup to make it look like flower.Stir again to mix all the ingredients well.
3:Remove stock pot from heat and check the seasoning.Add salt if needed. Dish out ,sprinkle with some scallion and serve warm.