Thursday, October 7, 2010
Bamboo Charcoal Swiss Roll
When I'm out dining, I can't bake. I've been out too often to be home baking! Heehee...
This evening, I decided to do some baking, otherwise, I'll totally lose touch with baking. I've wanted to use my bamboo charcoal since I bought it from Kitchen Capers a couple of months back. I knew I wanted to try Shirley's Bamboo Charcoal Swiss Rolls when I saw her post. It got preceded by other bakes that it was forgotten...until today.
The cake turned out rather dry, but soft. I think I might have over-beaten the egg whites. However, when mixed with the fresh cream, it was still quite nice. Bamboo charcoal has this... weird and funny taste. The taste is like, when you burnt your tongue and upper mouth, and it leaves a coated layer on them. It tasted exactly like it. It leaves a layer of charred taste on the tongue. I just don't know how to describe this taste. I don't dislike it, neither do I love it. You just have to try it to experience for yourself! However, I do like this black... so cool, isn't it?
Frankly,
ReplyDeleteI'm not daring enough to try bamboo charcoal.
I also want to make this for the longest time! However I worry my kids are gonna freak out seeing the blackness and won't eat it, lol! When I made the charcoal bread it was really nice... But bread I am okay. :) very bold yet so curious to taste it!!
ReplyDeleteThis is very special. Can u taste the bamboo charcoal?
ReplyDeleteOooo interesting! I too have a bamboo charcoal recipe queuing in my list..;p Hopefully I can share it with all of you soon.
ReplyDeleteI had this in mind for months but just too lazy to bake it. Now you are motivating me.
ReplyDeletehaha....this is quite funny - I couldn't taste the bamboo charcoal when I made mine. I wonder if I had stated too much bamboo charcoal in my recipe... This is one of those wierd things that people gets really fascinated by... Your swiss roll looks so much better than mine.... Thanks for the shout-out!
ReplyDeletevery interesting way of making swiss roll. It look really good.
ReplyDeleteLooks like Oreo Swiss roll :)
ReplyDeleteHi HBS and Edith,
ReplyDeleteHaha...at least I made this ahead of you, finally. So, it's your turn to make it and enjoy the blackness now! :)
HBS, I shall try bamboo charcoal bread next!
Hi Angel,
The taste is, a bit weird. It's not very strong though. Have you tried the bamboo charcoal mochi? It's quite different from it though. It's quite difficult to describe this taste...
Hi Reese,
ReplyDeleteI can't wait for you to try bamboo charcoal and share with us! I still have one small bottle to try out! Thanks in advance!
Hi Shirley,
Thanks. Actually, I like the texture of this swiss roll. It's very light and nice. I feel that the bamboo charcoal is not that strong. I can still taste the eggy smell. Heehee...
Oh yes, I got fascinated by this interesting ingredient. It was your swiss roll which prompted me to buy the bamboo charcoal. ;)
Hi Jane,
ReplyDeleteVery unique swiss roll! I'm very curious about the taste. Its black color roll looks cool indeed! Good try!
Jane, the swiss roll looks cool, black beauty!
ReplyDeleteSorry for my bad english. Thank you so much for your good post. Your post helped me in my college assignment, If you can provide me more details please email me.
ReplyDeleteHi HBS and Edith,
ReplyDeleteHaha...at least I made this ahead of you, finally. So, it's your turn to make it and enjoy the blackness now! :)
HBS, I shall try bamboo charcoal bread next!
Hi Angel,
The taste is, a bit weird. It's not very strong though. Have you tried the bamboo charcoal mochi? It's quite different from it though. It's quite difficult to describe this taste...
Can i use norit instead? It's cheaper, charcoal, and also edible. But it's kinda medicine.
DeleteI had this in mind for months but just too lazy to bake it. Now you are motivating me.
ReplyDeleteOooo interesting! I too have a bamboo charcoal recipe queuing in my list..;p Hopefully I can share it with all of you soon.
ReplyDeletehaha....this is quite funny - I couldn't taste the bamboo charcoal when I made mine. I wonder if I had stated too much bamboo charcoal in my recipe... This is one of those wierd things that people gets really fascinated by... Your swiss roll looks so much better than mine.... Thanks for the shout-out!
ReplyDeleteFrankly,
ReplyDeleteI'm not daring enough to try bamboo charcoal.
Hi Erwin,
ReplyDeleteI'm not sure what is norit. However, if it is in power form, you can try to replace it. Hope this helps.