Swiss roll

Am thinking abt making a log cake .. well maybe can't say its the
real one, but just a swiss roll covered in cream ? So I set to try out
making a swiss roll. Previously, I followed swiss roll recipes that
usually don't use butter, which is good, fat free. But the Phoon Huat
chocolate sponge cake mix is quite tasty, so i used that to make
the swiss roll.

I still hv balance of the bulla thicken cream that I used for the
Japanese cheese cake, so I whipped that up, mix it with chocolate
rice and fill the roll with that. Can anyone visiting tell me
whether the cream be eaten "uncooked"? I hope my family don't
get tummy ache from eating the cream cos I just assume it can.

Anyway, luckily for me, the roll did not crack. I hope I hv the 
time to make the log cake.  I m gog away to my in-laws in msia
on  sat and will be bak only after christmas and today is thursday.
Looks like I can only try making one after christmas.

Note : I think I may hv overbeaten the cream, cos it starts to
"solidify" (maybe not the right word to use) after the smooth
stage. But I quickly stop and start stirring with a spoon, hoping
the rough texture will go away and luckily, I can still use it to fill
my roll. Can anyone tell me what happens when creams are
overbeaten?

Japanese cheese cake

Another daring attempt - Japanese cheesecake. Why? Cos my 
sister in law in msia want to try, so I thought it is easier to bake
a cake that should be chilled cos i can bake it a day before.

What alot of work to do. Melting the cheese, beat the egg yolk,
then fold in flour then beat egg whites. How i wish I had more
kitchen space to lay all my ingredients in proper and hv to beater
so that I do not need to wash in the middle of preparing a cake.

I tried this recipe from JY's baking journal. The recipe mentioned
that it is for a 20cm cake but I had to use a 9 inch round with
the amount of batter. 

I did not know for how long shd i beat the egg yolks, but i had a
cheesecake recipe book from the library (ya so coincidental). The
book advise that I shd not beat too much else it rises too much
and will sink drastically. So I just beat it till it turns pale in color.
( I just found out that the egg yolks should beat till a ribbon
stage.)

This time, the egg whites are beaten better then the previous
two, but I think there is still some watery egg white at the base.
Its really difficult to judge if you are already there (i mean
beating the egg white to the stage that you want). I guess it can
only comes with practice.

Then I realise I did not hv a deep roasting pan to put enough
water to at least reach half of the cake pan for the water bath,
so no choice, just let the 9 inch round sit on a 9 inch square pan.

The cake rose quite beautifully but later got burnt on top and
starts to hv cracks, then i had to cover the top with foil. Then I
start to panic cos I did not know how to test if the cake is cooked!
I left the cake to bake for an extra 15 minutes.

After the cake left the oven, it sank. It didn't look like a japanese
cheese cake at all. *sigh*


 


Taste wise is fine, cos I always love chilled stuff. A little too sour
to my liking. 

Must try another time to see if I can achieve better results.

Another 2 pairs of earrings

I like the color of the drop beads, so I bought it. Bought it, then
must use it, right?
*Haiz* My mistake of not choosing a pair of comparable size
drop bead.

Saw a design that I like from the shop where I got these beads,
but I can't seem to get it out, so finally I got my own version.
 
My bunch of colours.

Orange Lemon Yogurt Cake

This post is back dated to 5th Dec 07.

So far, I have problem trying to get natural plain yogurt from the
NTUC near my house. So when I finally got it, I quickly go search
my "database" of recipes in my PC for one recipe that uses yogurt.

Decided on this Orange Lemon Yogurt Cake since I had both
lemon and orange at home.

 ok this is from the
recipe book

 This is the one I baked

Did you see the difference in texture ? I am not sure why thou.

I am surprised that my kids enjoy the cake, but I bet its because
the cake is fridged, not so much of its taste. I start to wonder,
how a cake that has yogurt as an ingredient tastes like. Its kind
of like eating a Sara Lee pound cake in this case. A little too
sweet this time even thou I have reduced the sugar.

*haiz* I still hv problem beating the egg whites. There is always
unbeaten egg whites at the bottom of the bowl. Must keep on
trying.

Pita pizza

We made pizza for dinner, but we use pita bread for the base.
Not a very good base thou, maybe i did not heat it up long enough.
Its not crispy at the bottom. Also, maybe the mozz cheese is not
enough too .. but it is tasty no doubt.

Two of my past beading products

Just want to share some of the "costume" jewelry I made
previously before I had this blog. Still no chance to wear them
thou.