Meringue No. 1: Chocolate Swiss Rolls
Initially, I used Yochana's Blackforest Swiss Roll sponge recipe. Unfortunately, I overfolded the flour & oil and burst all the bubbles! I'm really very bad at folding flour to fluffy eggs. Then, I had to redo the sponge again. This time, I used the recipe from my baking school, which is chiffon style, separation of yolks and whites. The result was much much satisfactory! ;)
Meringue No. 2: Decorated Cookies alias Royal Cookies
With the leftover royal icing in the fridge, I really had to decorate the cookies that I baked last weekend. Since I have more time today, I explored with more colours. It's quite a tough job decorating the cookies! However, I'm quite happy with the beautified cookies.
Hey Jane,
ReplyDeleteI think we are having the same feeling at the same time. I bake swiss roll yesterday too! But this time I baked in M'sia with my mother in law. My hand just can't stop touching those kitchen stuffs. I would post it few days later as I really busy visit here and there. Your swiss roll looks really tasty and rolled it very nicely. I feel shame to post it up :( coz my swiss roll doesn't looks good. Well done Jane! Please take care and rest more if you not feeling well. Get a healthy body so that you can bake more and share more with me. Cheers!
Hi Grace,
ReplyDeleteWow! You made swiss rolls! Hey, I made the first sponge cake & failed. Just got to make a second cake sheet. Then I cut into half and rolled them. One was more presentable, the other went "haywire". I didn' post up the "haywire" one! Hahaha... So yours considere very good lor. All done within one try! ;) Quickly post it up for me to view! ;)
Hey Jane, I baked a swiss roll when I settled down in Singapoe year ago but it's failed. After that I found it's because of the oven temperature was not right. Till recently, I used thermometer with 200'C whereas oven indicated 230++ which I'm not sure hehehe.. Finally, it works. I used a recipe which is using 5 whole eggs beaten with sugar instead of the chiffon cake method. This recipe needs 200'C high temperature for 15 minutes baking at the second lower rack of our oven. My swiss roll not very good but better than the first I baked which cannot used at all :)
ReplyDeleteHi Grace,
ReplyDeleteYou luckier than me lah! Your whole eggs beaten can be used, I had to use the troublesome chiffon method for my swiss rolls. My whole eggs batter becomes kueh. :(
I shall try out the chiffon method of swiss roll one day. Because everytime I saw those chiffon swiss roll looks better than the recipe I'm using. Thanks for sharing! Cheers!
ReplyDeleteHi,
ReplyDeleteJust come to visit and I can see that you are really have a passion for baking haha.
I can't stay still when I'm at home too, I have to bake and cook, otherwise I will get a headache.
Hi dailydelicious,
ReplyDeleteWelcome to visit me! Oh yes, I must visit your bedroom one of these days! I'm sure there are a lot of interesting stuffs to see! ;)
Love the colors of the cookies! They are way too beautiful to be eaten :)
ReplyDeleteHi anne,
ReplyDeleteThanks. Oh yes, I think so too! If it's a gift to me, I'll probably keep it until don't know when. :p
Your decorated cookies are so cute, Jane. Are they a dry run for your Christmas goodies?
ReplyDeleteHi Laureen,
ReplyDeleteWell yes. I'm selling them for X'mas. Hopefully to earn some meagre money to subsidise my baking! Hahaha...;) Thanks. Your royal icing is also very pretty too! :)
Hi dailydelicious,
ReplyDeleteWelcome to visit me! Oh yes, I must visit your bedroom one of these days! I'm sure there are a lot of interesting stuffs to see! ;)
Hi anne,
ReplyDeleteThanks. Oh yes, I think so too! If it's a gift to me, I'll probably keep it until don't know when. :p
Love the colors of the cookies! They are way too beautiful to be eaten :)
ReplyDelete