Tuesday, July 26, 2011

Black Sesame Swiss Roll/ Egg Separation Method

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Using black sesame seeds in baking is very common. It is fragrant and high in nutritious value.  

Adapted and slightly modified from 孟老師的美味蛋糕 cookbook
30g butter
* melt and set aside

4 egg yolks
20g sugar

4 egg whites
40g sugar

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 sugar
20g 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.

1 comment:

  1. 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.


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