Yochana's Cake Delight! : Green Tea Roll

Wednesday, July 02, 2008

Green Tea Roll

17 comments:

Anonymous said...: Aunty,thank you for the pandan coconut tart recipe.I would like to try it out and hope you can help clarify the following for me:

a)The recipe specifies 250gm of fresh coconut.Is that grated coconut(parut) or coconut milk?

b)The baking times are stated for individual tart tins.I however only have an 8" and 10" tart tin.Which should I use and what are the baking times and temperatures?
Thank you for your help.
Angela.; July 02, 2008 9:07 pm
Aunty Yochana said...: H8i Angela,

It's fresh grated coconut. I bought the grated coconut from NTUC, Heng Guan.

I think if you use an 8" Tart pan, you will still take about 25 to 30 mins. to bake. You have to judge yourself. If the pastry is golden brown, then it's ready.

rgds; July 02, 2008 9:14 pm
Anonymous said...: Hi Aunty,

Do you bake everyday? Just curious to see you post new items everyday, can you and your family finished eating everything or you made for selling? You should have a big family if you dont sell your daily baked items... right? The green roll looks so delicious...!; July 03, 2008 8:53 am
Anonymous said...: HI Aunty

Your green tea roll looks so yummy and i am currently looking for recipes that use green tea powder so that i can use mine...would really be grateful if you can share this recipe with me!

thks
regards
octopusmum; July 03, 2008 10:15 am
Anonymous said...: Hi Yochana, is this swiss roll filled with red beans and fresh cream? I just love that combination!!
Aunty, can you provide some insights into my swiss roll mysteries?:

- Do you usually roll you swiss rolls inside out? and if you do, why isn't the skin visible? do you remove it before spreading on the filling?

- Do you use room temperature eggs or cold ones?

- Do you prefer the non-separation method or the yolk & white method? I've always used the latter but will end up with air pockets (even after banging the pan). I think the difficult task is the thorough blending of the egg whites without deflating it, right? I've failed the straight method twice but happy to say I succeeded last night after figuring out where I made the mistake!! will be using it to make your chilled mango cheesecake...

Thank you Aunty for fueling our passion of baking with your generous advice & guidance. Always
grateful - Anita; July 03, 2008 10:23 am
Aunty Yochana said...: Hi Anita,

Yes I used Dairy whipped cream with cooked sweet red beans.

If I use ovalette recipe, I will use cold eggs and if not, I will use room temperature eggs.

As for methods, I have no preference. Both methods are equally fine with me.

For rolling, both ways are also fine with me, can either roll in or roll out, up to your preference.

rgds; July 03, 2008 11:04 am
Anonymous said...: Aunty,I have been faithfully following your blog for a year and have in that time successfully baked several of the recipes you have posted.I am in the process of purchasing icing tips.The last ones I bought were cheap plastic which lasted all of one try.I understand that wilton is a good brand and they carry 2 different types,the master tip set with 52 tips and the deluxe variety with 26 tips.I have been advised to get the latter as most tips would hardly be utilised.My question is which one should I get?If it is the former,there is a master tip set from Korea which is not the original wilton but claims to have all the master tips for a fraction of the price of Wilton.Which would you advice me to purchase the deluxe or master set,if master the original or the Korean made one?Also may I know what kind or type of icing tips or tip set you use?
Thank you very much for your advice which I greatly value.
Nadia; July 03, 2008 11:51 am
Aunty Yochana said...: Hi Nadia,

It all depends on how you look at it. If you think you're going to bake a lot, I suggest you get the one with 52 tips and you don't have to look at it anymore.

If you're just going to bake at random, then buy the 26 tips will do. It's try that you will not utilise all. The star and leaf nozzles are important tips.

rgds; July 03, 2008 5:28 pm
Anonymous said...: Hi Aunty Yochana,

Been following your blog & drooling at your beautiful creations ! Really wish to try this green tea roll recipe. Never done a swiss roll before. Can you share with me your recipe pleaseee.. my email is peiszepatrina@hotmail.com if you allow.

Thanks Thanks !
Ah Pei; July 03, 2008 11:27 pm
Anonymous said...: Hello!
I'm new in reading your blog - love it!
Got a few questions to ask:
a) why do you add ovalette at some cakes and some cakes don't have it? Do you really need it?

b) I saw in someone's comment and I'd like to understand what the two methods of beating eggs (i.e separation and the non-separation) meant?; July 04, 2008 12:05 pm
Aunty Yochana said...: Hi jenny,

Ovalette is a cake stabilizer to stablize while whisking eggs with sugar. It helps to make the cake soft and fluffy.

Separate means egg yolks separating from egg while. Both have different ways to whisking then fold them together. The egg white has to whisk with sugar while the egg yolks will bind with liquid, oil and flour.

rgds; July 04, 2008 8:58 pm
Anonymous said...: Sorry Aunty, but I still don't understand a few things about sponge cakes.

Why do you put ovalette in some sponge roll recipes and others don't have it at all. Are the results the same (spongy, light) for the cakes with and without ovalette?

Thank you so much for your patience in answering my questions ;-); July 05, 2008 12:51 pm
Aunty Yochana said...: HI Jenny,

Batters beaten with ovalette are normally thick and doesn't deflate while batters without ovalette doesn't get big volumes but they are equally soft and nice. It all depends on individual whether you like it with or without ovalette. I suggest you try both methods and just one as your basic sponge.

rgds; July 05, 2008 2:28 pm
Anonymous said...: Thanks for answering my ovalette questions. I'm thinking of buying a Kenwood mixer, but my husband doesn't have a sweet tooth like me. So, what to do with my future 'creations' (of course, following your recipes!)? I love to bake, but I can't possibly eat all of them. So what do you do with your baked products. I agree that's it's such a destressing hobby ;-)

Lastly, what kind/model of mixer do you have?

Jenny - a big fan from Australia!; July 06, 2008 7:41 pm
Aunty Yochana said...: Hi Jenny,

I gave away all my bakes....

I'm using Kenwood major and Kitchen Aid. I prefere Kitchen Aid because it's smaller and quieter.

rgds; July 06, 2008 8:34 pm
Kaka_Babii_i40 said...: Hello Aunty,
Your website is amazing!! Ive spent hours looking over the photos you have.. about this green tea roll. Would you be able to show us your recipe?! i'll really love to be able to try this onee..please?!?!; January 06, 2009 9:53 pm
Kaka_Babii_i40 said...: Hello Aunty,
You site is truly amazing!! Ive spent hours looking through it, hmm.. just wondering if you'd be able to show us the recipe for this green tea roll? id love to try making it some day.; January 06, 2009 9:55 pm

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