Matcha swiss roll with azuki beans filling

I made this swiss roll by adapting Lucy's sugar roll recipe. Added 1 tbsp of powdered matcha in the process.

The azuki beans were store-bought but too sweet for my liking. I guess I have to be diligent and cook my azuki beans next time. :P

I am tiger... see me roll....

Managed to put together a tiger roll this weekends... tiger roll may sound very foreign to some of you(s) if you're not in the Asian countries. The origin of this roll is from Malaysia... borned out of a mistake. Basically, it's the outermost "skin" of this roll having some wavy patterns on it... and being Chinese (or Asian), instead of admitting it's a honest mistake of adding in the wrong flour while mixing the batter, a "nice" name was coined. Tigers to Chinese signify virility and energy... so i guess this name was then happily accepted by everyone. However, I find the "pattern" created looked more like a brain! LOL.... But as you can all see, it's basically a swiss-roll.

The outermost "skin" (the yellow thin skin) was made of entirely egg yolks and we're talking abt 10 (TEN... yes... TEN!!!) yolks for such a thin skin! That also explained why I procrastinated in trying out the recipe for years. But then now that it's done... I'm happy to report that I'm really happy to have tried it... I've not captured the "pattern" on the skin here... 'coz I felt that the wavy designs on it were not too obvious. The side-views of the roll was more appealing to me... hmm... maybe the next time when I felt like making one, I'll make sure that the design on the cake is captured. :P

Chocolate sugar rolls

As mentioned before, my kids love sugar rolls.... I made some minor changes to Lucy's sugar roll recipe to make it chocolate... yum yum!

Pork Floss Swiss Roll

This recipe is adapted from "Elegant Swiss Roll by Kelvin Chai". The roll is soft and fluffy. Taste wise, it's sweet and savoury at the same time. My brother found the taste weird but I liked it. :P
Here's the recipe (with my adaptations in pink)
What you need
For the cake

• 4 eggs
• 70 gm castor sugar (i used 50 gm)
• 1/4 tsp vanilla extract
• 80gm plain flour (i sifted twice)
• 50gm melted butter (i used canola oil)

For the filling

• 100gm buttercream
• 50gm mayonnaise
• 50gm chicken floss (i used pork floss)
• some sesame seeds

What to do

1. Preheat oven to 200C, grease a 10 x 14 in baking tin and line with baking paper. (I din grease my tin)
2. Using electric mixer on full speed, beat eggs and sugar till light and fluffy. Add in vanilla extract, mix well. Gently fold in sifted(twice-sfited) flour, followed by melted butter (canola oil) and mix till well combined.
3. Spread batter into lined tin. Bake for 6-8mins. Leave to cool completely.
   Combine butter cream and mayonaise, spread over cake. Sprinkle some chicken (pork) floss over the cream. Roll gently from the narrow end. (i rolled from the 14in end instead)
4. Spread some butter cream (mayonnaise) over the roll and roll on chicken (pork) floss and sprinkle some sesame seeds. Slice and serve.

Sugar Rolls

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!

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