Matcha Swiss Roll

Tuesday, 3 February 2015

Knock, knock!

Who's there?

Matcha!

Matcha who?

Much ado about Swiss rolls.

This is another Swiss roll post, the third on this blog. 

Marble Butter Sponge Cake (Tang Mian Method)

Wednesday, 29 October 2014

Tàng, 烫: scald.

Miàn, 面: flour.

Tang mian is roux, made by cooking flour in bubbling hot butter.

Tang mian cake has the fluffiness of chiffon cake and the butteriness of butter cake. It has the best of two cake worlds but that's not all. It is smooth, smoother than chiffon or butter cake could ever be.

Some people call tang mian "cooked dough" instead of "roux". And the cake is sometimes called "黄金蛋糕" or "golden sponge cake". Hey, a rose by any other name . . . .

Chocolate Swiss Roll

Tuesday, 30 September 2014

If you've never made Swiss roll before, or never made one successfully, please don't try my chocolate Swiss roll recipe.

Making chocolate Swiss roll is a bit tricky. Why? Because cocoa powder complicates things. If you want a straightforward recipe, go for vanilla roll. That's almost idiot-proof (not that idiots are the lowest common denominator).

Cocoa powder makes the cake less stretchable, so you have to be careful not to overbake the cake. Even slight overbaking makes the cake crack when you roll it.

Swiss Roll (瑞士蛋糕卷)

Monday, 1 September 2014

There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Good Swiss roll starts with, of course, a sheet cake that's fluffy. You know what's wrong with a lot of Swiss roll recipes? They have way too much flour.

A cake that's 1-2 cm tall should have very little flour because it doesn't need much structural support. If it has as much flour as a cake that's 5-7 cm tall, it would be dense and hard.

Magic Custard Cake

Thursday, 31 July 2014

What's magical about magic custard cake?

The cake's three layers, which are "self-made".