Impatiently-made charcoal Swiss roll
Tuesday, 3 March 2015 17:17![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
temporalyI baked an edible thing this afternoon. Got the original recipe from here.
Ingredients:
Souffle Sponge
Egg Yolk5 4
Egg White 4
Sugar Brown sugar 90g
Vanilla Extract 1 tsp
All purpose flour Extra-fine flour best before last August 40g
Bamboo Charcoal 5g 6 crushed medicinal charcoal tablets (for poisoning, diarrhoea, and flatulence)
Butter 40g (melted)
Fresh Cream 150ml
Sugar 2tsp
Strawberry-flavoured cream cheese
Messed with the ingredients because I didn't want an extra egg white, I like brown sugar, I didn't have loose bamboo charcoal and didn't want to go hunting for it, and I wanted a different filling. And there was over half that bag of old flour left. I figured the charcoal would lessen any ill effects.
Other than the ingredient changes above and a slightly smaller baking pan, I followed the procedure exactly.
This was the batter.
After baking, before spreading the cream cheese.
I didn't wait long enough for it to cool down before spreading, so the top layer kept peeling off. It was a learning experience.
Finally, rolled!
Yeah, you should click the link at the start if you want to see a pretty one.
It was really eggy (maybe because of the different egg white/yolk ratio), and the charcoal didn't have any taste I could identify. Pretty okay taste-wise. My main issue is that it was oily, as you can see in the last pic.
I'm satisfied with it (and nothing seems to have been wrong with the flour), but if I make it again I'd add that extra yolk and reduce the butter, and maybe try the cream filling.
UPDATE: My standards aren't low enough - it's unforgivably greasy when cold.
Ingredients:
Souffle Sponge
Egg Yolk
Egg White 4
Vanilla Extract 1 tsp
Butter 40g (melted)
Sugar 2tsp
Strawberry-flavoured cream cheese
Messed with the ingredients because I didn't want an extra egg white, I like brown sugar, I didn't have loose bamboo charcoal and didn't want to go hunting for it, and I wanted a different filling. And there was over half that bag of old flour left. I figured the charcoal would lessen any ill effects.
Other than the ingredient changes above and a slightly smaller baking pan, I followed the procedure exactly.
This was the batter.
After baking, before spreading the cream cheese.
I didn't wait long enough for it to cool down before spreading, so the top layer kept peeling off. It was a learning experience.
Finally, rolled!
Yeah, you should click the link at the start if you want to see a pretty one.
It was really eggy (maybe because of the different egg white/yolk ratio), and the charcoal didn't have any taste I could identify. Pretty okay taste-wise. My main issue is that it was oily, as you can see in the last pic.
UPDATE: My standards aren't low enough - it's unforgivably greasy when cold.
