Bamboo Charcoal Hurricane Swiss Roll.
You can cook Bamboo Charcoal Hurricane Swiss Roll using 16 ingredients and 13 steps. Here is how you cook that.
Ingredients of Bamboo Charcoal Hurricane Swiss Roll
- It’s 1 of . Cake.
- Prepare 70 gr of cake flour – sifted.
- Prepare 80 grams of fresh milk.
- It’s 1 of whole egg.
- It’s 4 of egg yolks.
- It’s 4 of egg whites.
- It’s 70 g of castor sugar.
- Prepare 1/2 teaspoon of lime juice.
- It’s 6 gr of charcoal powder.
- Prepare 20 gr of hot water.
- It’s 2 of . Filling.
- It’s 150 g of cold whipping cream.
- Prepare 10 ml of vanilla extract.
- You need 20 g of powdered sugar.
- Prepare 3 of . Other.
- Prepare 28 of x28 or 30×30 cm pan, line with baking paper.
Bamboo Charcoal Hurricane Swiss Roll instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream with powdered sugar & vanilla until stiff peaks form. Remove whipped cream into a separate bowl. Chill it..
- Heat the oil, just warm up 70oC then turn off the stove. Use whisk, put the sifted flour, mix well. Pour the milk, stirring evenly. Chill briefly, insert the whole egg, stirring evenly. Mix in egg yolk one by one. Set aside..
- Dissolve green powder with hot water, so form a paste, set aside..
- Take 1/3 egg white dough into egg yolk mixture, stir back with spatula until evenly, pour this mixed dough into the remaining egg white dough, stir back with spatula, mix evenly..
- Divide into 2 equal portions. Mix one with charcoal powder..
- Pour the plain batter onto the lined pan..
- And then pour the charcoal layer on top of the plain batter and spread evenly with a spatula..
- Use the tip of the spoon handle to make the pattern: draw the vertical line… shift slightly to the right then drag upwards..they stop until at the right end..
- Continue drag the horizontal line to the bottom right to bottom left.. up slightly pull the lg to the right end.. apply to the top of the baking pan..
- Preheat the oven at 170oC top and bottom heat. Bake 10’ then reduce at 150oC. Continue baking for about 25minutes..
- Remove baking baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below (charcoal side at the bottom)..
- Chill in the refrigerator for a few hours before slicing..
- Love it!.
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