Wednesday, October 31, 2012

太妃酱瑞士卷(Toffee Swiss Roll)


没有特别的庆祝万圣节。
但是每年却因为万圣节,商场为应节卖的东西,都会提早让我记得诸圣瞻礼(All Saints Day)和追思先亡日(All Souls Day)已近在眼前了。
因为万圣节在10月的最后一天,而诸圣瞻礼和追思先亡在11月的第一和第二天。
这两天是天主教徒纪念和思念圣人和亡者的大日子。
也可以说是教友们的清明。
这天特别想起了一些往生的亲人和朋友。
祈望他们/她们都能在极乐世界里。
在世的生活是短暂的;所以好好珍惜身边的人和物。
不管你愿不愿意,生命不由得我们掌控;所以当随时做好准备,迎接自己末日的到来。

第一次为孩子们做个万圣节的蛋糕。
太难的做不了,而且很多都是古里古怪的装饰,看了也很噁心,更别说吃了。
反正做了个太妃酱瑞士卷,就顺便用剩余的巧克力酱做装饰吧!
不过,越看那个蜘蛛就越像螃蟹。
嘻嘻。。心想,把螃蟹吃下去总好过把蜘蛛吃下肚子,
嗯,就是这样安慰自己的。这样也就不会太在意是蜘蛛还是螃蟹了。


Ingredients:


Toffee syrup:

80g sugar
100g whipping cream


Toffee cream:

toffee syrup (as above)

150g butter 

Chocolate chiffon:

20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour

120g egg whites (~3 eggs)
65g sugar


Method:

Toffee syrup:

  1. Pour sugar into a small saucepan, on medium heat, twirl the pot around and caramelise the sugar until a dark golden colour. Off fire.
  2. Heat whipping cream until almost reaching the boiling point. Slowly add the whipping cream in the hot sugar syrup. Keep stirring until u get a smooth toffee syrup. Cool completely before used.
Toffee cream:

  1. Cream butter until light and fluffy. Gradually add in toffee syrup by few batches. 
  2. Cover and chill in fridge.

Swiss Roll:
  1. Dissolve cocoa powder in hot water and set aside.
  2. Whisk egg yolks and sugar until the sugar dissolves and slowly whisk in oil and milk.
  3. Add in chocolate mixture in step (1).
  4. Sift in cake flour and whisk until batter is smooth. Set aside.
  5. In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
  6. Fold in 1/3 of the egg white into the egg yolk batter, fold in the remaining 2/3 egg white gently until well-mixed.
  7. Pour the batter into a lined and greased baking tray. Bake in preheated oven at 180 C for 12 minutes.
  8. Remove cake from tray. Leave to cool.
  9. Spread 2/3 of toffee cream on the cake and roll up. Spread the balance of cream on top of the roll. Chill in the fridge for 30-60 minutes to stabilise it shape before decorate with chocolate ganache.

17 comments:

  1. wow! this looks so nice, can I have a bite?

    ReplyDelete
  2. 嗨Jane,
    大清早就来吃你的美味蛋糕了,
    很美也,我不大会做蛋糕卷,每次都给卷断了。。只好吃你的了!

    ReplyDelete
  3. Jane, very nice swiss roll again! you are really good at everything!!!

    ReplyDelete
  4. Oh....spiders invaded your swiss roll!!! It's too yummy and delicious that why they can't resist. So creative...happy halloween

    ReplyDelete
  5. 不会像螃蟹呐~
    因第一眼看了就能知道是蜘蛛啊~^^

    ReplyDelete
  6. Beautiful! Pretty creative way of design your swiss roll :)

    ReplyDelete
  7. 吃了肚子会痒痒的吗?
    O(∩_∩)O哈!

    ReplyDelete
  8. Eee...got spiders on your cake. So cute!

    ReplyDelete
  9. Jane~~
    呵呵呵。。很美的呢~~
    我也觉得那是可爱的蜘蛛呀!!

    ReplyDelete
  10. 太美丽了,这个很让我惊艳:)
    万圣节快乐

    ReplyDelete
  11. 看到了你的留言,跑来和你说我还好。。。把大部分的时间给了家人所以暂时没来部落,可是这里还是我喜欢的地方,所以我还是会回来的。
    谢谢你的关心,蛋糕依然那么的吸引我的眼睛,我要吃!:)

    ReplyDelete
  12. This comment has been removed by the author.

    ReplyDelete
  13. HI! Jane

    认识你有多年的日子,看你陈述澳洲的生活使我念起移民澳洲的决定。
    请问移民澳洲需要什么条件和资格。希望以你过来人的经验能给我一些资讯。

    谢谢!

    ReplyDelete
    Replies
    1. Hi Gold's, just go to www.immi.gov.au, you will find all info you need to apply visa and its requirements. Follow all things required, apply, then visa granted! that's all!
      Let me know if you need further helps. :0)

      Delete

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