Using black sesame
seeds in baking is very common. It is fragrant and high in nutritious value.
I am submitting this post for this month
Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011)
hosted by Obsessedly Involved with Food .
Adapted and slightly modified from 孟老師的美味蛋糕啳 cookbook
Ingredients:
(A)
30g butter
* melt and set aside
(B)
4 egg yolks
20g sugar
(C)
4 egg whites
40g sugar
(D)
45g cake flour
10g black sesame seeds
* Mix in black sesame seeds into the sifted flour. Set aside.
(E) Custard cream filling
100g margarine/ butter
40g egg yolk
40g sugar20g cake flour
200g milk
30g black sesame powder
Methods :
1.Put the egg
yolks and sugar in a bowl. Whisk the mixture by heating the bowl over
double-boiler till warm. (I’m using electric mixture for the job). Whisk until
the yolks turn pale and creamy.
2. In another
bowl, add in egg whites and sugar. Beat the whites till stiff.
3. Remove the
yolk mixture from heat. Fold in 1/3 of the whites into the yolk mixture till
well incorporated. Pour in the remaining egg whites and fold gently till well
combined.
4. Fold in the flour
and sesame mixture into step (3) in 3 batches till well combine.
5. Remove some
of the batter (step 4) into melted butter bowl. Stir to mix well.
6. Pour the
butter batter (step 5) back to the step 4 batter. Fold to mix well.
7. Pour the batter
into baking pan (I'm using 26cm x 26cm) lined with greased baking paper. Smooth
the surface with a scrapper. Bake in the pre-heated oven 190C for 15 minutes.
8. Once cooked, transfer the cake by lifting the
baking paper (edges) to wire rack. Leave to cool (about 5 minutes).
9. Invert the cake and gently remove the baking
paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake
is still attached to each other. Spread the filling evenly on the surface.
Leave 1-2cm remain unspread.
10. Hold the
cake with both hands and roll gently. When the swiss roll is rolled up, make
sure the ending portion facing downward. Keep the roll in the refrigerator at
least 30 minutes before cut and serve.
~ Custard cream filling
1. Add yolks and sugar in a bowl. Whisk till well
combine. Add in cake flour. Stir to well incorporate. Pour in milk and stir to
well combine.
2. Cook the milk mixture on stove at low flame. Do
whisk constantly while heating up the mixture. The custard is ready once the
mixture turns thick (obvious lines appear on mixture surface as you stir).
Leave aside to cool.
3. While waiting for the custard to cool down, beat
the margarine till light and creamy. Add in the cool custard in 3 batches with
high speed each time till well combine. Lastly add in the black sesame powder
and fold till well incorporate. The filling is ready to be used.
* You can save the custard cream filling inside
fridge. Do whisk again to soften the cream to achieve spreading consistency.
you know earlier when i was making my black sesame roll, i wanted to mix the sponge batter with sesame seeds but forgot, only after spreading the batter onto the pan, then i remembered the sesame seeds, this is nicer with the sesame seeds all over the roll.
ReplyDelete