Wednesday, June 18, 2014

Chicken Floss Swiss Roll



Step-by-Step Tutorial :

Butter & line the baking tin parchment paper, set aside.

Whisk the egg whites + 40gm sugar with an electric mixer on high speed until they stand in stiff peaks. Set aside.

In a separate bowl, whisk the egg yolks & 10gm sugar on high speed for 2-3 minutes, or until they're thick & pale in color.

Add in the milk & oil/ butter, mix well.

Add in the sifted flour & mix well.

Add in the sesame seeds.

Gently fold in 1/3 of meringue (egg whites mixture).

Then, fold in all the remaining meringue (avoid knocking out the air).

Sprinkle the chopped spring onions on the baking tin, & pour the batter over.

Bake in the preheated oven for 12-15 minutes, or until done.
Let it cool in the tin for 5-10 minutes before removing the parchment paper.

Place the roll on a parchment paper/ cling wrap.

Spread the sandwich spread/ mayonnaise evenly on the roll.

Sprinkle the chicken/ pork floss generously on top of the sandwich spread/ mayonnaise. (I should've put more)

Roll the cake tightly along the parchment paper/ cling wrap.

Chill the roll in the fridge for a few hours until set.

Optional : to garnish the top with mayonnaise, chili sauce, spring onions, & sesame seeds.

Chicken Floss Swiss Roll


Ingredients :
4 eggs, separated
60gm milk
10gm + 40gm castor sugar
40gm vegetable oil/ melted butter
25gm corn flour + 75gm cake flour, sifted
1 tablespoon sesame seeds
1 small stalk of spring onion, chopped

Fillings :
Chicken/ pork floss
Kewpie sandwich spread/ mayonnaise

Directions :
  1. Preheat the oven to 180C.
  2. Butter & line the baking tin parchment paper, set aside.
  3. Whisk the egg whites + 40gm sugar with an electric mixer on high speed until they stand in stiff peaks. Set aside. 
  4. In a separate bowl, whisk the egg yolks & 10gm sugar on high speed for 2-3 minutes, or until they're thick & pale in color.
  5. Add in the milk & oil/ butter, mix well.
  6. Add in the sifted flour & mix well.
  7. Add in the sesame seeds.
  8. Gently fold in 1/3 of meringue (egg whites mixture), then, fold in all the remaining meringue (avoid knocking out the air).
  9. Sprinkle the chopped spring onions on the baking tin, & pour the batter over.
  10. Bake in the preheated oven for 12-15 minutes, or until done.
  11. Let it cool in the tin for 5-10 minutes before removing the parchment paper.
  12. Place the roll on a parchment paper/ cling wrap.
  13. Spread the sandwich spread/ mayonnaise evenly on the roll.
  14. Sprinkle the chicken/ pork floss generously on top of the sandwich spread/ mayonnaise. 
  15. Roll the cake tightly along the parchment paper/ cling wrap.
  16. Chill the roll in the fridge for a few hours until set.
  17. Optional : to garnish the top with mayonnaise, chili sauce, spring onions, & sesame seeds.


Recipe adapted & inspired by hellosweetdessert



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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Wednesday, June 18, 2014

Chicken Floss Swiss Roll

Reactions: 


Step-by-Step Tutorial :

Butter & line the baking tin parchment paper, set aside.

Whisk the egg whites + 40gm sugar with an electric mixer on high speed until they stand in stiff peaks. Set aside.

In a separate bowl, whisk the egg yolks & 10gm sugar on high speed for 2-3 minutes, or until they're thick & pale in color.

Add in the milk & oil/ butter, mix well.

Add in the sifted flour & mix well.

Add in the sesame seeds.

Gently fold in 1/3 of meringue (egg whites mixture).

Then, fold in all the remaining meringue (avoid knocking out the air).

Sprinkle the chopped spring onions on the baking tin, & pour the batter over.

Bake in the preheated oven for 12-15 minutes, or until done.
Let it cool in the tin for 5-10 minutes before removing the parchment paper.

Place the roll on a parchment paper/ cling wrap.

Spread the sandwich spread/ mayonnaise evenly on the roll.

Sprinkle the chicken/ pork floss generously on top of the sandwich spread/ mayonnaise. (I should've put more)

Roll the cake tightly along the parchment paper/ cling wrap.

Chill the roll in the fridge for a few hours until set.

Optional : to garnish the top with mayonnaise, chili sauce, spring onions, & sesame seeds.

Chicken Floss Swiss Roll


Ingredients :
4 eggs, separated
60gm milk
10gm + 40gm castor sugar
40gm vegetable oil/ melted butter
25gm corn flour + 75gm cake flour, sifted
1 tablespoon sesame seeds
1 small stalk of spring onion, chopped

Fillings :
Chicken/ pork floss
Kewpie sandwich spread/ mayonnaise

Directions :
  1. Preheat the oven to 180C.
  2. Butter & line the baking tin parchment paper, set aside.
  3. Whisk the egg whites + 40gm sugar with an electric mixer on high speed until they stand in stiff peaks. Set aside. 
  4. In a separate bowl, whisk the egg yolks & 10gm sugar on high speed for 2-3 minutes, or until they're thick & pale in color.
  5. Add in the milk & oil/ butter, mix well.
  6. Add in the sifted flour & mix well.
  7. Add in the sesame seeds.
  8. Gently fold in 1/3 of meringue (egg whites mixture), then, fold in all the remaining meringue (avoid knocking out the air).
  9. Sprinkle the chopped spring onions on the baking tin, & pour the batter over.
  10. Bake in the preheated oven for 12-15 minutes, or until done.
  11. Let it cool in the tin for 5-10 minutes before removing the parchment paper.
  12. Place the roll on a parchment paper/ cling wrap.
  13. Spread the sandwich spread/ mayonnaise evenly on the roll.
  14. Sprinkle the chicken/ pork floss generously on top of the sandwich spread/ mayonnaise. 
  15. Roll the cake tightly along the parchment paper/ cling wrap.
  16. Chill the roll in the fridge for a few hours until set.
  17. Optional : to garnish the top with mayonnaise, chili sauce, spring onions, & sesame seeds.


Recipe adapted & inspired by hellosweetdessert



0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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