Friday, June 13, 2008

Black Sesame Swiss Roll




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9 comments:

  1. AnonymousJune 14, 2008 3:47 am

    Hi Aunty,
    All your Swiss Rolls are so beautiful, just wonder when you roll them. The cake just come out from the oven or you have to let it cool down. Mine, their skin fall down when i roll it hot. You are really perfect baker. Thanks.

    ReplyDelete
  2. Aunty YochanaJune 14, 2008 11:29 am

    Hi Thao,

    Both ways are acceptable. If you want to roll it when it's warm, use jam cos buttercream will melt.

    I personally like to cool it completely, spread with filling and roll.

    Important thing is that your sponge must be soft to toll.

    Rgds

    ReplyDelete
  3. AnonymousJune 14, 2008 8:31 pm

    Hi Aunty,

    Need your advice, my swiss roll tend to wrinkler after it cool. May I know what is the reason.

    rgds,

    ReplyDelete
  4. Aunty YochanaJune 14, 2008 8:45 pm

    Hi LiYing,

    How come wrinkled? I must study your recipe before I make any comments. Could it be that it's undercooked?

    rgds

    ReplyDelete
  5. AnonymousJune 14, 2008 9:25 pm

    Hi Aunty,

    I am using Alex Goh's swiss roll recipe. Have you recieved my email
    on Mochi Bread recipe. It should be the same recipes as what you are using now.

    rgds,

    ReplyDelete
  6. Aunty YochanaJune 14, 2008 9:28 pm

    Oh Yes i did Liying.

    thank you so much.

    rgds

    ReplyDelete
  7. Vicki's E-PortfolioJune 15, 2008 12:16 am

    Hey where can i find black sesame in singapore?

    ReplyDelete
  8. Vicki's E-PortfolioJune 15, 2008 12:16 am

    Hey where can i find black sesame in sg?

    ReplyDelete
  9. Aunty YochanaJune 15, 2008 7:15 pm

    Hi Vicki,

    Get it from NTUC.

    rgds

    ReplyDelete