鬆弛熊彩繪卷蛋(瑞士卷) Rilakkuma Painted Swiss Roll Cake

I want to try to make this special kind of swiss roll for a long time. It was a hit in HK and some of friends took lesson to make it. I think I will take a class to make this when I am in HK too. I tried to make this and it was not very successful. Some of the words were stick on the parchment paper and did not come off. Therefore some of the words did not show on the cake. Also the parchment paper that has the drawing of Rilakkuma shrink after the few times of putting in and out of the oven (steps to stable the colour drawing batter). And the final appearancce of the drawing is not smooth like cake texture. I guess the colour batter is too thick. Overall it is very fun baking experience except lots of bowls to wash afterward (one bowl and spatula for each kind of colour batter). You can have any pattern you like to put on the cake! And of course it is a very soft and fluffy cake to taste. I will definitely try it again.

                                  

(A) 蛋糕體

1. Egg 中型雞蛋 --------- 3隻 (把蛋白和蛋黃分開放)
2. Sugar 細砂糖a ----------- 35g
3. Sugar 細砂糖b ----------- 30g
4. water水 ------------------- 60ml
5. Vegetable oil 菜油(沙拉油) ------ 40ml
6. Vanilla extract 雲呢拿香油 -------- 1/4tsp 茶匙
7. Cake flour sifted低筋麵粉(過篩) ---- 80g
8. Corn flour 粟粉 ----------------- 3/4tsp 茶匙

(B) 圖案 (Ingredient for one colour only)

1. Cake flour sifted 低筋麵粉(過篩) ------- 1/4tsp 茶匙(每份)
2. Edible colour gel 色膏/食用色素 -------- 適量/數滴 (啡，紅，粉紅，黃)
3. Egg white 中型雞蛋 -------------- 1隻 (只要蛋白)
4. Corn flour 粟粉 ------------------- 1/4tsp 茶匙



 (C) 其他

1. 焗盤 (我用的是長方形 33 X 22.7 X 3.6cm) (而書建議的SIZE是 25cm X 25cm 10"x10"方形焗盤)
2. 牛油紙

< 做法 > : 焗蛋糕

(A)   預熱焗爐170度15分鐘。

(B)   焗盤放上圖案草圖，再鋪上牛油紙，掃上薄薄一層菜油。



1. Print out any pictures you want.
2. Draft it on parchment paper
3. Pipe colour flour batter on the outline first. Bake for 1 minute
4. Then fill other parts with different colour. Bake for 1 mintue
5. Pour cake batter on top. Then Bake for 14 minutes
6. Cool cake. Then prepare whipped cream fillings.



(C)   製作蛋黃麵糊

1)   大碗內放3個蛋黃，加入細砂糖a，用電動打蛋器打至很淡黃色。

2)   依次加入水、菜油、雲呢拿香油，攪拌均勻。

3)   將低筋麵粉篩入，用電動打蛋器充分攪拌到麵糊出現黏性。

Use hand or stand mixer. Cream 3 egg yolks with sugar (a) 35g. Then add water, oil and vanilla extractand mix well. Sift in cake flour and mix well until batter become sticky and thick.

(D)   製作圖案 (自由發揮)

1)   視乎圖案有多少顏色，預備相同數量的小碗，每碗放入1-2小匙做好的(C)蛋黃麵糊，每碗再加入1/4茶匙低筋麵粉(過篩)，拌勻後每碗加入不同色膏調色。

2)   令一盤內把1隻蛋白打散，用電動打蛋器打至呈尖角狀態，加入1/4茶匙粟粉再打一會成蛋白霜。

3)   把這蛋白霜分成幾份加入1)的小碗中，攪拌均勻，分別放入唧袋。

4)   唧袋剪小小角，將圖案畫在焗盤上，要分開數次畫，每次立即焗(第一次應先畫線條，焗好再填滿其他顏色)，每次放入焗爐焗1分鐘以定形(覺得不夠可再焗30秒)。

(E)   製作蛋糕體

1)   將蛋糕體材料的3隻蛋白打至發泡，加入細砂糖b再打起，加入3/4茶匙粟粉，打至呈尖角狀態，再加入(D) 製作圖案餘下的蛋白霜拌勻。

2)   把這蛋白霜分3次加入(C)蛋黃麵糊中，輕手充分拌勻。

3)   用唧袋放入部分麵糊，沿圖案邊緣和表面填滿(防止圖案附近有多餘空氣影響外觀)，再把餘下麵糊倒入焗盤，用膠刮抹平，焗盤輕敲2-3次，以消除大氣泡。

4)   放入已預熱的焗爐以170度焗14分鐘，表面金黃色，用竹籤插入測試，沒有沾上麵糊即焗好啦！

< 內餡材料 > :

1. 甜忌廉 ---------- 50g
2. 鮮果切粒 ------- 適量
3. 飲用水(注入噴水壺內) ------- 適量

< 做法 > : 捲蛋糕

 

1)   蛋糕出爐，蛋糕面蓋上張牛油紙，連焗盤反轉放在網架上，再拿走焗盤。

2)   立即將表面的焗盤牛油紙慢慢小心撕下，再蓋回上蛋糕上(防止蛋糕太乾令卷時龜裂)，待散熱冷卻15分鐘。

3)   把甜忌廉打起呈尖角備用。

4)   蛋糕微暖後，拿走焗盤牛油紙，放上新的牛油紙，反轉(圖案向下)，為方便捲起，在蛋糕兩端斜切去小許蛋糕，再在蛋糕面每隔約一吋切一刀痕(不要切得太深切斷呀!)。

5)   用噴水壺在蛋糕表面曬上少少水令其濕潤。

6)   均勻在蛋糕表面搽上打起的甜忌廉，放上鮮果(近自己的位置)，把蛋糕捲好(圖案在遠的位置)，像捲糖紙般把左右扭實包好，放入雪櫃1小時完成。

 

Recipe source: http://blog.yahoo.com/_72WWUPJDAEUEEPHP424AXPLHZU/articles/570197 and

http://blog.yahoo.com/_72WWUPJDAEUEEPHP424AXPLHZU/articles/570221/index

Baked Tapioca (Sago) pudding with 'Pineapple bun' pastry crust 酥皮焗西米布甸

Baked Tapioca (Sago) pudding with 'Pineapple bun' pastry crust

酥皮(菠蘿飽皮）焗西米布甸

Pineapple bun pastry:

菠蘿皮材料ingredients for 8"x8" pan or（ 12buns or  20g each）

低筋粉 cake flour 125g

幼砂糖 sugar 55g

無鹽牛油unsalted butter softened（置室溫軟化） 40g

奶粉 milk powder 7g

蛋黃 egg yolk 1

淡奶（evaporated milk）1 Tbsp

煉奶 condensed milk 1tsp

食用臭粉（edible ammonia powder）1/4tsp or a bit lesser 少一些

發粉（baking powder）1/4tsp

Directions:
1. 用電動搞拌器，把牛油搞打至平滑，加入糖，繼續搞打至發白鬆脹。

Cream butter and sugar with hand mixer.

2. 加入奶粉，蛋黃，淡奶，煉奶和發粉，拌勻。篩入麵粉和臭粉，完全拌勻。此時麵團非常濕潤和黏手。用保鮮膜把麵團包好放入雪櫃（fridge）冷凍 30至40分鐘。當麵團變硬身一些，就可隨時拿出使用。

Add milk powder, egg yolk, evaporated milk, condensed milk and baking powder. Mix well. Sifted in cake flour and ammonia powder, mix well. Dough will be sticky. You can wrap it with plastic wrap and chill for 30-40 mins until harden and easier to roll it out.

Baked Tapioca Pudding:

Ingredients:

焗西米布甸 8"x8" square pan

材料：

西米 ( tapioca pearls 或 sago) 90g

鮮奶（milk） 200ml

椰奶Coconut milk 300ml or you can substitute it with milk 

吉士粉 (custard powder) 4 Tbsp

雞蛋 egg（打散成汁）2

花奶 (evaporated milk) 100ml

砂糖  sugar 70g (90g for original recipe)

無鹽牛油  unsalted butter 40g

做法Directions：

1. 預熱焗爐至 200度C. 425F

Preheat oven to 425F

2. 把西米浸水 20分鐘，撈起，放入滾水（開水）中，用中火煮10分鐘。煮的時間，時不時搞拌，以免黏在一起。然後熄火，加蓋焗至透明, 再沖凍水，瀝乾水份備用。

Soak Sago in water for 20 mins. Drained. Prepare boiling water, put sago in and cook for 10 mins. Stir it all the time. Turn off heat and covered until sago become transparent. Drain and run under cold water. Then drain out excess water and set aside.

3. 把 200ml 鮮奶和吉士粉拌勻，再加入蛋汁，待用。

Add custard powder to 200ml milk. Stir well and add egg. Mix well. Set aside.

4.其餘 300毫升椰奶加入花奶，砂糖和牛油，用中小火煮至溶，然後加入第3項的混合物，邊煮邊拌至濃稠。最後加煮好的西米。

Add sugar and butter to evaporated milk and coconut milk. Heat until butter melts. Pour in custard milk egg batter into it and stir it with a whisk until the mixture become thick. Take away from heat and add sago. Stir.

5.放煮好的材料入布甸模中。。放在半滿水的焗盤中，焗15-20分鐘，然後拿出放涼。 (Pic. 1)

Pour batter to 8"x8" pan. Bake in water bath (place in larger deep pan with half filled with hot water). Baked for 15-20mins. Take it out and cool it. (Pic 1)

6.預熱焗爐至 375F。拿出菠蘿飽皮，把它搓成圓餅 (pic 2)，再把菠蘿飽皮舖在表面 (Pic 3)。把菠蘿皮邊切走，掃蛋汁 (Pic 4)。焗10-15分鐘或直至菠蘿飽皮完成即成。留意：焗的時間，視乎焗爐的火力而定。

Turn oven to 375F. Take pastry out from refrigerator, roll it out into flat circle that big enough to cover the pan 8"x8" (Pic 2). Place it over the pudding (pic 3) and trim it. Apply some beaten egg to top of pastry (Pic 4). Place in oven and bake for 10-15mins or until pastry is done.

焗西米布甸食譜參考: Tapioca Pudding Recipe adapted from:  http://www.christinesrecipes.com/2009/03/baked-tapioca-custard.html#ixzz2IotbA6nH

菠蘿包皮食譜來源：Pineapple bun recipe source: http://www.christinesrecipes.com/2011/02/pineapple-buns.html#ixzz2IosciqKT

Seafood Paella 西班牙海鮮燴飯

Yields: 4 servings

Prep time: 20 min

Cook time: 30 min

Ingredients:

 1 pounds raw extra-large shrimp

A dozen mussels

Some scallops

2 cups bottled clam juice

1  cup chicken or fish broth

3/4 cup white wine
3 tomatoes ( I substitute with 3 tbsp tomato paste)

1/2 teaspoon saffron

2 tablespoons olive oil 

1/3 cup finely chopped onion 

1/2 red bell pepper, cored, seeded and chopped (optional)

2 cloves garlic, chopped

2 cup uncooked Spanish Arborio Rice

2 tomatoes, peeled and coarsely chopped

2 teaspoons Spanish paprika

1 cup frozen peas (optional) my kids and husband don't like peas, so I did not put it

2 tablespoons chopped fresh parsley (for garnish) 

Lemon wedges (for garnish)
pint of salt and black pepper according to taste

Preparation:
(Word in purple is from original recipe, but I did not follow this time)

Preheat oven to 350 degrees F. Sprinkle the shelled shrimp all over with coarse salt; let sit 15 minutes. The salt helps bring back the briny taste of the sea that most seafood, especially frozen seafood, tends to lose.

HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.

In a large pan over medium-heat heat, heat the clam juice and chicken/fish broth, wine, and saffron; pour mussels to broth. Take mussels out when shells just pop open. Reduce heat to low and keep broth hot (not boiling).

 In a large Paella Pan or heavy cast-iron skillet over medium-high heat, heat olive oil. Add onion and cook 3 minutes or until slightly softened.

Remove pan from heat. Stir in garlic and rice and continue stirring until garlic is fragrant and the rice is evenly coated with oil, about 1 minute. Coating the rice with the oil before adding liquid helps keep the rice grains to stay separated.

Stir in tomato paste, paprika, salt and pepper. Stir in hot clam/saffron broth mixture. Return to heat, reduce heat to low, and simmer (stirring and rotating the pan occasionally) mixture 10 to 15 minutes or until rice is no longer soupy but sufficient liquid remains to continue cooking the rice in the oven.

Stir in shrimp, scallops and mussels.

Cover pan and continue cooking in low heat until the seafood are cooked and liquid are all absorbed by rice. You can skip this step if you want to follow the original recipe by putting the pan to oven. Follow the next purple paragraph to finish the steps.

Transfer paella pan to the oven and cook, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. NOTE: Never cook paella until the rice is completely done. If you do, it will be mushy by the time it reaches the table. Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.

Remove from oven Remove from stove, cover with aluminum foil, and let sit 5 to 10 minutes or until the rice is cooked to taste. Paella must rest after being removed from the oven, during which time the final cooking takes place.

 To serve, sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. Serve immediately. To eat, sprinkle lemon juice over paella.

NOTE: Always bring the paella to the table in its pan for your guests to admire before serving. Traditionally, paella is eaten communally with everyone sitting around the pan and taking the rice directly from the pan with a spoon. Although you are not likely to serve it this way, do leave the paella pan at the center of the table so your family or guests can help themselves to more.

Makes 4 servings. 

Hints and Tips:

If the paella is almost al dente and ready to be removed from the oven, but still seems to have liquid, return it to the top of the stove over high heat. Without stirring, heat until the liquid has evaporated. Then remove from heat and cover the rice and let it rest before serving.

If the paella seems dry before the rice is almost al dente, sprinkle with a few tablespoons of water and allow to cook in the oven 2 to 3 minutes longer. Then remove from oven and cover the rice and let it rest before serving. 

Recipe adapted from: http://whatscookingamerica.net/PaellaShrimp.htm

Cod with Wasabi Cream Sauce

You can pan fried or bake the cod in your own way. Pour wasabi cream sauce after the cod was fully cook.

Wasabi Cream Sauce Recipe

Ingredients:
1 cup Chardonnay
1 cup heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt(or to taste)
2 tablespoons unsalted butter, cut into pieces
2 to 3 teaspoons wasabi powder (or more to taste) stirred into a paste in 1 or 2 teaspoons of water; or 2 to 3 teaspoons wasabi paste
1 tablespoon olive oil

Directions:
 Bring the wine to a boil in a medium saucepan over high heat and continue boiling until it has reduced by half its volume, 5 to 10 minutes. Stir in the cream and continue boiling until the sauce is thick enough to coat the back of a spoon. Stir in the lemon juice and kosher salt. Using a whisk, beat in the butter a piece at a time until the sauce is thick and glossy. Whisk in the wasabi paste and continue stirring until it is thoroughly combined with the sauce. Taste the sauce and, if necessary, add a little more salt or wasabi.

Tangled Rapunzel Cake with Royal Icing crown + Cookies

Another birthday cake order for a beautiful girl Nicole (my friend's daughter). She is going to be 4 this year and this is her first birthday party that invited around 25 little friends of her. Her mom said she likes the movie Tangled and princess Rapunzel. I know this movie but I did not watch it before. During my research, I googled Tangled and Rapunzel. I picked a few little things that I decided to put on the cake. Long hair, princess crown and the chameleon (lizard). Beside the cake, I also need to make 25 'Thank You' cookie pops. I got crown cookie cutter. Therefore, I will make crown cookies pop with royal icing decoration on them. I will make royal icing by pasteurized egg white. The royal icing can also use to make make the princess crown. I learned that from internet. That is my first time and I had fun making the royal icing crown! I even make a spare crown in case the real one broke.

10in 2 layered yellow cake base with 5.5in 2 layered yellow cake top.

I made the Rapunzel hair by using a pasta maker machine.

Royal Icing crown recipe:
(makes 3 cups)
2 large (60g) pasteurized egg white
2 tsp fresh lemon juice
3 cups (330g) icing sugar, sifted

Direction
In a bowl, beat egg whites with lemon juice until combined. Add the sifted icing sugar and beat on low speed until combined and smooth. If icing is too thick, add a little water. If icing is too runny, add some icing sugar until the right consistency.

You can add food colour to icing now or apply colour with airbrush later.

Tips: The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

1. Download crown template from internet and cut it out.
2. Outline the border with dark pen
3. Tape the template to a big container
4. Cover template with 2 layers of wax paper
5. Pipe icing along the outline that you drafted. Let the first layer dry. Then apply the 2nd layer. I applied 4-5 layers to make it thicker and harder.
6. I paint the crown by using gold airbrush colour. Or you may use colour icing on step 5.
7. I apply icing pearl to the crown by gluing it with leftover royal icing
8. After the crown fully dried. Take the wax paper off from container. Carefully peel wax paper off from icing crown. Keep leftover icing. If the crown broke. You can fix it by gluing them back to shape by leftover icing.

These are the 'thank you' cookies that I made with the same colour theme with the cake. I used purple fondant for the crown and pipe the words and border with royal icing. Finally I add some icing silver dots for the tips of the crown.

All cookies are individually wrap for better handling and presentation.

Durian Mousse Cup 榴櫣慕絲

Durian mousse

材料﹕榴槤肉 durian meat 200g、奶 milk 50ml、淡忌廉 whipping cream200g、糖 sugar40g、魚膠片3片(約2g一片) gelatin (1/2 envelop)、蛋黃2隻 egg yolk 2、檸檬汁 lemon juice 10g

做法﹕

(1) 魚膠片用凍開水浸泡，蛋黃及糖隔熱水打成忌廉狀，加入已浸泡的魚膠片拌溶

1. Pour gelatin powder in 3tbsp water in heat proof bowl and simmer over a pot of boiling water until all dissolved. Set aside. Place egg yolk and sugar in heat proof bowl. Place over pot of boiling water. Whip until creamy. Then add in dissolved gelatin and blend well.

(2) 榴槤肉+奶打成泥，加入步驟(1)拌勻，再加入檸檬汁

2. Blend durian meat in food processor until smooth and creamy. Or you can use a fork to smash it. Then mix with egg yolk batter. Add lemon juice

(3) 將忌廉打起，加入步驟(2)拌勻後注入杯內

3. Whip whipping cream until it stands. Pour durian and egg yolk mixture into whipped cream and then mix well. Pour into serving cups. Chill and serve.