Painted Swiss Roll with Milk Pudding Fillings 彩繪奶凍蛋糕捲

This week, I was busy with all the cooking and baking for different occasions. Wednesday, I need to cook for Church's alpha course. I made a dish for 30 people! Then on Friday, I had a cupcake topper order due! For Sunday, I was responsible for desserts  for party for 30 people. Since it is my husband birthday on the coming Friday, I made him a cake that he longed for a long time - Swiss Roll with Milk Pudding that I made a year ago: http://winniemsfong.blogspot.com/2012/06/taiwan-style-milk-pudding-swiss-roll.html

I decided to combine this Milk pudding filling with Painted Swiss Roll http://winniemsfong.blogspot.com/2013/01/rilakkuma-painted-swiss-roll-cake.html  together as his birthday cake this year. I use a new painted swiss roll method to make this swiss roll.  Results are pretty much the same. But I found this recipe is easier with fewer steps.

Milk pudding recipe:

奶冻材料：Milk pudding ingredient
A. 2 egg yolk and milk 200g
B  whipping cream 200g honey 30g sugar 15g vanilla essence 2tsp
C gelatine 4tsp and water 4tbsp

method
1.Mixed ingredient A
2 boil in low heat. Do not over boil. Once boiled, remove from heat.
3. Use a long narrow baking pan/mould for milk pudding. Place aluminum sheet.
4. Mixed water and gelatine and place on double boiler. Simmer over boiling water until all gelatine dissolved.
5. pour gelatine liquid to egg yolk batter (to step 2)
6.Mixed all ingredients B together
7.pour solution in step 6 to solution in step 5
8. Mixed well
9. pour batter into prepared mould or baking pan and freeze for at least 4hours before wrapping with cake.


Painted Swiss Roll Recipe:

Ingredient:

• 3 egg yolk + 35gm icing sugar
• 60ml fresh milk or water
• 45ml corn oil
• 80gm cake flour (sifted)
• 3/4tsp  cornflour (if anvailable, can be replaced with same amt of cake flour)
• 3 egg whites + 30gm icing sugar

Patterns Batter :

• 1/8 tsp Pandan paste or green food colour
• 1/8 tsp cocoa powder or brown food colour

Filling :
200gm Whipped Non- Dairy Cream + 1/2 cup icing sugar

Method:~ Use white paper to draw the desired patterns and place paper underneath parchment paper on 9"x9" tray. Place pattern in middle position.

~ First, preheat the oven at 335'F. Then lightly whisk the egg yolks together with 35g sugar, then add in fresh milk and oil and mix well.

~ Add in cake flour and cornflour and stir well. Set aside.

~ ~ Whisk the egg whites and add 30g sugar in three batches till half soft peak form and fold in the prepared egg yolk batter. Stir well.

~Spoon out 2 tbsp of batter into 2 bowls. One bowl mix in the Cocoa powder and the other bowl mix in Pandan paste. . Mix well.

~ Spoon the coloured batter into a piping bag with tip #2. Pipe the patterns that you put on the parchment paper on lined tray (9"x9"").

~ Bake at 335'F for 1 minute. Take out from oven.

~ Then pour the remaining batter over the piped patterns.

~ Flatten the top with a spatula and bake at 335'F on water bath for 12-13 minutes.

~ Transfer on to wire rack to cool completely.

~ Once completely cooled, Take frozen milk pudding out and cut into long shape.
~ Spread whipped cream
~Place frozen milk pudding in middle of the cake

~ Roll up with parchment paper and put in fridge for at an hour to settle the shape.