Monday, October 16, 2006

Pictures of Swiss rolls done by Me::

Seaweed Swiss Roll


Pandan Swiss Roll


Strawberry Triangle Swiss Roll


Coconut Pandan Kaya Swiss Roll
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7 comments:

  1. AnonymousOctober 18, 2006 8:45 am

    Hi yochana, are you chinese? Coz yochana sounds like an indian name ;-)

    ReplyDelete
  2. Aunty YochanaOctober 18, 2006 4:49 pm

    Hi,

    Yeah ...I know...many tought it sounds like an Indonesian name...

    Well, I'm a Chinese...

    rgds

    ReplyDelete
  3. daggerNovember 29, 2006 11:03 pm

    Hi,

    Your swiss roll looks really nice there. Do you think you can provide the recipe for the following:

    Sweet corn swiss roll
    Coconut swiss roll
    Green pea chiffon roll
    Orange swiss roll
    Black sesame swiss roll
    White chocolate swiss roll
    Strawberry milk swiss roll
    Pandan swiss roll
    Strawberry triangle swiss roll
    Coconut pandan kaya swiss roll

    Would really love to try them out. By the way, I'm only making them for fun...it's just my interest in cooking and baking. Hope that's not a problem. Thank you.

    ReplyDelete
  4. Aunty YochanaNovember 30, 2006 4:10 pm

    Hi dagger, which part of australia are you in?

    We can probably arrange to bring back a copy of the book for you. It's better to get the book cos they have beautiful pictures accompanying the recipes.

    rgds

    ReplyDelete
  5. foodloverNovember 09, 2008 11:46 am

    hi aunty yochana,

    im a singaporean living in melbourne. im so envious of your amazing baking talent. i've tried baking the simplest swiss roll a couple of months ago but it was not successful. could u please give me a few tips on making such perfect swiss rolls? Also, could u tell me the recipe for the strawberry triangle swiss roll.

    After reading ur blog it has encouraged me to try again. i love updating with ur blog.

    Regards,
    foodlover

    ReplyDelete
  6. Aunty YochanaNovember 09, 2008 11:56 am

    Hi foodlover,

    the most important thing about swiss roll is not to overbake your sponge cake.
    As for the triangle shape, you need to have a special triangle shape tin , place your sponge inside then pour in your mousse, close it up on the top and let it set in the fridge.

    rgds

    ReplyDelete
  7. Jennifer TanDecember 09, 2009 5:48 pm

    Hi, you mentioned about a book. Is it all about Swiss rolls? How can I get a copy of it? Please let me know. As my sons love Pandan Kaya very much, I would like to try all things using it.

    Thanks!
    Jennifer

    ReplyDelete