Swissrolls ❤️❤️

Saw this recipe recently and bookmarked it. Decided to bake it today as I was craving for ice cream swissroll. Ordered from redmart but it didnt came. This swissroll was my young time favourite!

Wasnt nicely rolled but love the taste of the roll. Slight dry which I suspect from a little over baking them as original post made 1 and I split them into 2 rolls. I think this is a good recipe to keep for swissrolls. Its easier to roll and the ‘skin’ of the swissroll is nicely browned. 1 of the roll cracked, 1 didnt cracked that much. Phew!

Quickly smeared the jam, then the icecream and fridge them up in chiller and freezer respectively for 1hr+. Just in time for tea! Yums! 

Swissroll (adapted from Moony HS)
5 Yolks
1tsp salt
50g sugar

90g Cake flour
2g Baking powder
Veg oil 50g
Milk 50g

5Whites
70g sugar

1) Beat yolks, salt and sugar to balloon stage
2) Beat whites til frothy, adding in sugar in 3 additions to soft peaks
3) Sift in dry ingredients with spatula til no streaks of flour can be seen
4) Take out some cake batter and mix with oil and milk
5) Fold mixture back to batter
6) Spread evenly on baking tray and bake for 170deg for 30mins
7) Immediately peel off baking paper and cool
8) Cut some lines on begining and ending of roll to minimize cracks
9) Chill to keep shape after apply desired fillings

Easy Chee Cheong Fun

Saw this in 1 of those cooking facebook group, using vietnam rice paper to make chee cheong fun! Looks simple and easy and I have been wanting to try them out! 

This is the 1 I am using, around $1-ish from NTUC.  I took out about 8-10 sheets for today’s portion. It was quite easy as only need to soak them for a while and it will soften up for use. Only thing to note is that have to be careful in rolling and splitting the sheets. It is quite fragile and tear easily. It doesnt matter if you cant fold it neat cos its alright. Just briefly roll them up.

I would suggest brushing the plate with some oil before putting the roll sheets on the plate. It sort of sticks a bit after steaming. 

I mix some water with seasonings and drizzle over the steamed chee cheong fun. Yummy! See how soft it is after steaming! Its really nice and best to serve warm! 

Balance charsiew were made into wanton mee for lunch. Recipe can be found here

Chee Cheong Fun

10 sheets of rice paper

Some char siew bits

Some prawns

Sauce:

2Tbsp light soy sauce

1Tbsp sesame oil

4Tbsp water

1) Soak rice paper for 5-10mins in a bowl with drips of oil

2) Take out each piece carefully and sprinkle topping then briefly roll them up

3) Place on plate, lightly oiled. Steam for 5mins once water starts boiling

4) Drizzle sauce over and serve warm