Sunday, January 11, 2009

Strawberry Kiwi Roll Cake : สตรอว์เบอรี่กีวีครีมโรล

An easy roll cake which I oftens bake for myself. I like an uncomplicated method, the taste that not too sweet as the others, the way it looks etc.

For the cake :

50g cake flour
1 tbsp. milch powder
1/4 tsp. baking powder
2 eggs, large
1 tbsp. hot water
1/4 tsp. vanilla extract
zest of one lemon
40g granulated sugar
1/4 tsp. salt

Instructions :

Preheatthe oven to 190°C/375°F. Line the bottom of baking tray with parchment paper. Combine the cake flour, mich powder and baking powder together, sifting and set aside.

Seperate egg yolks and egg whites. Put egg yorks in a mixing bowl, add hot water, lemon zest and vanilla extract. Whisk on low speed about 30 seconds. Then turn to high speed and add in sugar little by little while whisking until yolks thick and fluffy.

In another mixing bowl, beat the egg whites with salt until stiff peaks form. Gently fold in the foamy egg whites in the egg yolk. Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture.

Pour the batter in the baking tray and spreading the cake batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.

Sprinkle a clean dish towel with confectioners sugar, and take the baked cake out from the oven and immediately invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still hot and pliable.

For the filling :

120g heavy cream
1 tbsp. sugar
10 strawberries
1 kiwi
powdered sugar

Instructions :

Wash strawberries and wipe them up with the paper towel. Then cut the calyx away. Peel Kiwi and cut in 8 sticks. Beat heavy cream with sugar about 2 minutes or until stiff peaks form.

Unroll the sponge cake and spread with the cream. Place strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours. Before serving, dust the cake with powdered sugar and decorate with the rest of cream and strawberry.

Puddingstückchen : เดนิชพุดดิ้งลูกเกด

We have one great bakery around the corner near my place. They bake a very delicious danish pastry roll filled with pudding and raisins. I'm crazy about it and promised to myself that I would try to bake it someday. Well, this day was yesterday.

The result made me smile and sooooo happy. In my opinion it tasted even a bit better than from the bakery. My husband also said the same :-)

Ingredients :

For the dough : make about 12 pieces
4 g active dry yeast
120 g cold milk
250 g all-purpose flour
20 g sugar
5g salt
1/2 yolk, lightly beat
1/2 tsp. vanilla extract
125g cold butter

Instructions :

Take about 20ml of milk and warm it in the microwave. Then dissolve the yeast with a pinch of sugar in warm milk. Leave the yeast rest for 10 minutes.

Combine all dry ingredients in a mixing bowl and mix well and make a hole in the middle. Add yolk and dissolved yeast in the flour hole. Mix them together at a low speed, slowly pour milk in flour mixture and mix at a medium speed until the milk is used and further knead until the dough smooth. Make dough in to a ball and cover with plastic wrap. Then rest it in the refrigerator for 30 minutes.

Take cold butter from the refrigerator and put it in the plastic bag to make about 15x25cm butter block and put it back in the refrigerator. Hold the cold dough out from the refrigerator and lay it on a floured work surface and roll the dough into approximately 18 x 38cm rectangle.

Unwrap the butter block and lay it on the left edge of the dough. Fold the right edge of the dough to cover a half of butter block and fold the left edge over the other. Roll again into a rectangle, fold the right to the middle and fold the left over it. Cover with plastic wrap and cool for 20 minutes. Then roll out, turn, and refrigerate the dough three more times.

For the filling :
225 ml. whole milk
1 tbsp. milk powder
1 tbsp. all-purpose flour
1 tbsp. cornstarch
1 egg
2 egg yolks
50 g granulated sugar
20 g butter
1 tsp. vanilla extract
raisins as prefer

Instructions :

Pour the milk in to the bowl, stir in milk powder, flour and cornstarch and set aside. Mix sugar and eggs in the bowl and stir in the milch mixture. Then, pour the mixture through the finely sieve in to the pot.

Place the pot on the stove on low heat, regularly whiskig until the pudding thick. Turn of the heat and immediately whisk in butter and vanille extract. Pour in to the bowl and cover the surface with plastic wrap in case to prevent a skin from forming. Cool the pudding.

Roll the dough into a 3mm thick rectangle, spred vanilla pudding all over the surface and strew raisins over the pudding. Cut the dough into ca. 2cm wide strips, roll up and lay on the baking tray which laid with parchment paper. Cover with plastic wrap and let rise about 1 hour.

Preheat the oven to 190c. Bake the danish pudding raisin roll about 20 minutes until they turn golden brown. Take them out from the oven and spread with icing glaze.