Special Thanks to Yochana, who generously shared this recipe. My kids love this sugar roll very much. Now, thanks to Yochana, this roll can be re-created at home, anytime! and YES, i've overcome the fear of handling that huge amt of butter and shortening for the buttercream. Now, with a tub of the buttercream sitting in the freezer, expect more swiss rolls to roll from the oven!
friend or fiend?
Hi Ida
ReplyDeleteWow....your sugar roll sure looks good !!
How is the texture and what size eggs did you use ???
Does buttercream have to be stored in the freezer ???
Warm regards
ellen
hi ellen,
ReplyDeleteThanks for yr kind words.
The texture of the roll is not as fine as those sold at the bakery. i think maybe has to do with my eggs not beaten to the correct consistency... will give this recipe another try and hopefully i'll get it rite, :)
I used the same kinda eggs as the pandan fudge cake, 60gms with shell.
Butter cream can be stored in the fridge, not freezer. It's my 1st try making it and since it produces quite a big batch, i guess it'll be safer to keep in the freezer. juz thaw it whenever u need.
hi ida. i am like you, phobia of making the butter cream in case if it does not turn out well. but you made it and your roll looks good too.
ReplyDeletelavender, actually the buttercream is very easy, almost foolproof. but i hesitated 'coz yochana's buttercream recipe called for egg whites. din wan to let my kids take uncooked eggs, so i decided to use only shortening and butter, added icing sugar to it. after that it's juz a matter of whipping it up. another reason being that it's really OILY... which makes the cleaning up very unpleasant for LAZY me. hahaha
ReplyDeletemy buttercream consist of :
300gm shortening
300gm butter
200gm icing sugar
thanx for sharing your buttercream recipe, ida. ya, one of the reasons of the phobia is the oiliness. that's why up till now i stil can't muster enuf courage to try.. ha ha.....
ReplyDelete