KAYA SWISS ROLL

Mandy Ng's Swiss Roll

is

 made with 4 common ingredients

readily found in the pantry

It is extremely easy to make,

soft & non-crack

as she wittily put it

A) 2 eggs yolk

     30g water/milk

     30g oil

     1 drop vanilla (to cover egg smell)

     40g cake flour, sifted

B) 2 egg white

     40g sugar

     pinch of cream of tartar

C) Filling: kaya or 
                  cream with fruits - I used kiwi & mangoes for the 2 rolls

Method:

1) mix (A) well until combined

2) whip egg white, add cream of tartar

3) add sugar in 2 additions, beat until stiff peak forms

4) slowly fold into (A) in 2 additions

5) pour into 20cm x 20cm lined square pan

6) bake in preheated oven 175'C for 12min

7) let cool.

8) place roll on baking sheet & spread filling evenly

9) roll up firmly into cylinder shape

10) hold it & press firmly, leave in fridge at least 30min to set

Note:

Best eaten fresh or kept in fridge for good 3 days

Instead of Mini Swiss Rolls

I cut them into rectangle slices

(more to share)

after spreading on the filling

with some decorations

& 

they are ready for a pot luck gathering

at Foochow Association

Dragon Boat Festival

Jun 2016

ANKO (RED BEAN PASTE)

Red Bean Paste

made from azuki beans

is used as 

Filling 

for Buns and Pancakes

and Desserts

It is 

commonly used in Japan

It has been a tedious preparation 

before I come to know of this pressure cooker method

by Namiko Chen of Just On Cookbook

300g azuki beans, rinsed & drained

1200ml water (4 X amount of beans)

200g sugar (can be reduced)

1/8 tsp salt

Method:

1) cook beans with water in the pressure cooker (beans function)

2) when cooked, drain beans with a sieve to remove excess water

3) into a pot add cooked beans & sugar

4) boil over low stove heat to dissolve sugar

5) stir in salt & leave to cool

6) blend to the texture you prefer, 

    either fine (koshian) or chunky (tsubuan)

7) it will dry further if left in the fridge for 24 hours

Note:

can be used immediately or freeze in 100g packets up to one month

ANPAN

Anpan

are Japanese Buns

with 

anko filling

I have been making buns with red bean filling

now

I adapted this recipe from

Namiko Chen of justonecookbook

Buns: (8)

225g bread flour

25g Cake flour ( or 25g AP flour + 1 tsp corn flour)

50g sugar

1 tsp salt

1 tsp dry yeast

1 large egg

50ml milk

50ml water

35g butter

Filling:

280g (35x8) anko, sweet red bean paste

Topping:

1 egg beaten with 2 Tbsp water

2 tsp black sesame seed

Method:

1) sieve all flours together

2) put everything into the bread machine

3) bread dough cycle & let dough rise until double

4) divide dough into 8 balls & leave to rise 15min

5) shape into rounds & wrap the filling

6) allow to rest until double in size

7) egg wash the buns & place some black sesame seeds on top

8) bake in preheated oven 200'C for 15min

Note:
1) It can be baked plain
2) can replace 25g bread flour with oats or oat meal