Saturday, September 5, 2009

Gula Melaka Swiss Roll / Plain Loaf

Swiss Roll fewer...hee hee! I remembered i don't really favour swiss roll that much.....but after my friend's influence.....I kind of love ir now!..:)
After knowing the method of making it, I couldn't let it down...hee hee! Keep trying with all kinds of flavours.....;p Pandan, yes, that's common...also tried mango or vanilla too.....what about something different tis time...

Well, 'gula melaka' might taste good?!....And "YES" really taste good, everybody loves it!
With the same ingredients and method my friend, Bee Bee (honeybeesweets) showed me, but some slight changes here. I would like some thick and strong gravy of coconut in it, which will match the gula melaka i'm going to use. So here it goes.....

Here's the changes i made in the milk and paste or fillings....

50g Corn oil
55g Cake flour
40ml Thick coconut milk
1 tsp Gula melaka (liquid) or melt the gula melaka rock
1 Whole egg
3 Egg whites
3 Egg yolks
85g Castor Sugar
1/8 tsp Salt
1/8 tso Cream of tartar

~ Preheat oven at 175'C and grease a 10x14" tray with oil, place a sheet of baking paper on the tray then grease one more time on the paper.
~ Whisk egg yolks and sugar (1tbsp from the 85g) until fluffy
~ Add in oil and continue to mix well
~ Then follow by the gula melaka, flour and coconut milk. Whisk till alittle fluffy.
~ In a another bowl, whisk egg whites, cream of tartart and remaining sugar till forms a peak.
~ Divide the egg whites mixture into 3 portions and fold into the egg yolks mixture
(fold slowly until well mix)
~ Pour batter onto the tray and bake at 175'C for 15 minutes and another 5 mins at 160'C
~ Take out from tray after baked, and cool on a wire rack.
~ Cool completely before applying the filling.

Ingredients for the cream (filling):
100g Whipped cream (Whipped will form a peak)
1 or 2 tbsps of gula melaka ( add into the whipped cream and mix well)
** may add more gula melaka if desire
Some shredded coconut for the top of the swiss roll

** For more details of making or rolling the swiss roll, please proceed to my friend's blog, honeybeesweets...:)


Another is my plain loaf....a healthy and yummy breakfast for a Sunday morning..:)
Soft and and delicious with all kinds of spreads. All prepared for my husband with a cup of hot coffee and a cup of warm milk for my daughter when they woke up this morning....what else to say when you have a nice comfortable breakfast to start the day..:) What a good wife and mummy i am...haha...'pai-seh, pai-seh'..;p

Adapted this recipe from my book, "Home Bread"...this is the most simple bread loaf i have, yup! Its easy to prepare, not to mention about the time of wait larr....
If you like this, here's the recipe...
300g Bread flour
25 g Castor Sugar
5g Salt
5g Dry yeast
190 Cold Water
10g Milk powder
20g Unsalted butter
~ Mix all ingredients in a mixing bowl except butter
~ Knead until it forms a soft dough
~ Add in butter and continue to knead until it becomes an elastic dough
~ Leave to proof for 90 minutes
~ Divide the dough into 3 portions, flatten the dough and roll like a swiss roll form
~ Place into a greased loaf tin (9x4.5x4.5")
~ Then leave to proof for another 30-40 minutes until its 80% of the tin.
~ Bake at 180'C for 40 minutes
~ Remove from tin after baked and cool on wire rack.
Yummy ! Cheers!

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